Dark Chocolate Raspberry Cloud Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: Serves 4
Ingredients
  • 1 square frozen puff pastry, thawed
  • 1 egg + splash of water (egg wash)
  • 100 g dark chocolate, melted
  • 1 cup whipping cream
  • 2 Tbsp icing sugar
  • ¾ cup plain yogurt
  • 1 punnet fresh raspberries
Instructions
  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a Silpat mat.
  2. On a lightly floured surface, roll puff pastry out into a rectangular shape. Trim edges with a sharp knife or pastry cutter (optional- this step is largely aesthetic). Fold edges in to form a ½ inch border around the edge of the rectangle. Using a fork, poke holes throughout the centre of the pastry to allow the air to escape during baking.
  3. Transfer the pastry to the lined baking sheet. Brush the surface with egg wash. Bake for 20-25 minutes until golden brown and puffy.
  4. Melt chocolate over a double boiler or in the microwave (if using the microwave, heat in 30 second increments, stirring after each session). Smooth melted chocolate over the centre of the baked pastry. Place in a cool spot to allow the chocolate to set (or place the whole thing in the freezer for 5 minutes or so, if you're impatient like me).
  5. Using a whisk or stand mixer with the whisk setting, whip the whipping cream and icing sugar together until the cream forms stiff peaks. Gently fold in yogurt. Gently spread the cream mixture over the set chocolate on the pastry- take care not to spread the cream to the very edge of the chocolate, as the chocolate will form a protective layer between the pastry and the cream ensuring nothing gets soggy.
  6. Arrange raspberries over the cream. Garnish with some small fresh mint leaves if you like. Serve immediately.
Recipe by Port and Fin at https://portandfin.com/dark-chocolate-raspberry-cloud-tart/