Raspberry & chocolate ganache tart-with a hint of black cardamom-recipes-thebrokenoven.com

Raspberry&chocolate ganache tart with a hint of black cardamom

The raspberries are coming thick and fast, with the help of unusually mild weather for the time of year. Daily pickings have resulted in them heading straight to the freezer, but I couldn’t resist making and sharing this classic tart recipe-I should really try and avoid desserts but unfortunately, I just cannot help myself😂much to my wife’s dismay. 

Image, freshly picked bowl of raspberries
Freshly picked bowl of raspberries

You’re wondering what in hell does he mean by putting black cardamom in chocolate raspberry tart? – well don’t knock it until you give it a go. Just a tiny sprinkling of the crushed seeds as the tarts set will bring a little smokiness, and a hint of pine. Always worth while trying something different to enhance the flavours.

I have also used the black cardamom in a pear recipe, take a look on my home page.

Raspberry & chocolate ganache-black cardamom tart

Just a few tips working with pastry, stay chilled and I don’t mean just the pastry. The amount of patch ups I’ve had to do over the years working in hot kitchens, has taught me not to stress to much about the process.

Just stick to exact measurements, be organized with your equipment, I nearly always cook with an overhang on the rim and trim afterwards to achieve neat edges.

Image, floured work surface, Ball of sweet pastry
Sweet pastry
Image, raspberries on the cane, ready to be picked.
Raspberry cane in the garden
Image,Tart shells, with raspberries, bowl of chocolate ganache.

Fresh rasperries from the garden, perfect for this classic combination.

Ideal for freezing if you have a glut

Raspberry & chocolate ganache tart

  • Servings: 4 x 12cm or 1 x 24 cm ind
  • Print

Rich and decadent, with a little hint of sourness from the raspberries, a dollop of crème fraiche to cut through the richness of the chocolate, all is left! A good glass of red wine🍷

Sweet pastry

  • 200g plain flour sieved
  • 20g cornflour
  • 30g rice flour
  • 100g icing sugar
  • 150g unsalted butter, softened, cut into small cubes
  • 2 x egg yolks
  • Grind of sea-salt


  1. In a baking bowl combine all the flours and salt, make a well in the centre of the flour, add in the icing sugar and diced butter.
  2. With the tips of your fingers squeeze together the butter and sugar, slowly start to draw in the flour adding the egg yolk, bring together to form a ball of dough.
  3. Turn out onto a lightly floured surface and knead gently until smooth. Wrap in cling film and leave in the fridge for 30-45 minutes to rest. This will help in preventing shrinkage.
  4. Using a pastry brush, grease 4 x 12cm fluted tart rings or 1 x 24cm 9½ inch tart ring if making a large one.
  5. Remove the pastry from the fridge and divide into four, press each one into a round disc-if the pastry feels a little to cold to work with, manipulate slightly with your hands to even out the temperature-place between two sheets of parchment. With a rolling pin, roll out circles just a little larger than the tart tins,approx.2-3mm thick, line each case, gently pressing the pastry into the sides, leaving a slight overhang. Place back in the fridge and chill for further 30minutes.
  6. Bake blind, by firstly pricking the base of the pastry with the tines of a fork, then lining the pastry with circles of parchment, fill with baking beans, lentils or rice and bake in preheated oven at 170c fan 325f gas/3 for 15 minutes, remove the beans and parchment, return to the oven for further 10-15 minutes until the tart shell in golden.
  7. Leave to cool slightly, then gently trim the edges with a sharp knife to neaten.

Chocolate ganache

  • Servings: 4
  • Print


  • 200g dark chocolate, 70%, broken into small pieces, placed into glass bowl
  • 250ml whipping cream
  • 25g glucose
  • 50g butter
  • 200g approx. fresh raspberries or frozen, well drained
  • 3 x black cardamom pods, seeds removed, crushed in a pestle & mortar (optional)


  1. Add the cream to a saucepan, over a low heat, bring to the stage where it is starting to simmer.
  2. Remove from the heat, using a hand whisk, incorporate the cream into the chocolate until smooth and blended. Whisk in the glucose and butter until silky smooth and glossy.
  3. To assemble, arrange the raspberries around the pastry cases, gently pour over the ganache, shake gently if needed to evenly distribute the ganache, sprinkle over the crushed black cardamom if using, or try with one tart if you are unsure about the taste. Leave to set for approx. two hours, this is ideally in the fridge.

When ready to sever, remove from the fridge and allow to sit at remove temperate for 30 minutes. Great served with crème fraiche and a light dusting of icing sugar or cocoa powder with a few sprigs of mint, or if you are lucky to come across some chocolate mint, even better to add a little pizzazz. Enjoy

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