Comments on: Chocolate raspberry tart https://bakeschool.com/raspberry-chocolate-tart/ A website dedicated to baking and the science of baking Mon, 06 Mar 2023 18:38:42 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Janice https://bakeschool.com/raspberry-chocolate-tart/comment-page-1/#comment-41718 Tue, 28 Jun 2022 14:52:28 +0000 https://bakeschool.com/?p=10600#comment-41718 In reply to Guy.

Hi! Good question! Frozen berries would release too much water as they defrost, and they tend to lose their shape and become too soft to use as a garnish for this tart. If you can't find fresh berries, an alternative could be to spread a thin layer of raspberry jam on the crust before filling the tart with ganache. I hope that helps!

]]> By: Guy https://bakeschool.com/raspberry-chocolate-tart/comment-page-1/#comment-41713 Tue, 28 Jun 2022 13:10:59 +0000 https://bakeschool.com/?p=10600#comment-41713 Hi,

Could I make the tart with frozen berries?

Thank you

G

]]> By: Janice https://bakeschool.com/raspberry-chocolate-tart/comment-page-1/#comment-14152 Fri, 03 Aug 2018 19:53:09 +0000 https://bakeschool.com/?p=10600#comment-14152 In reply to Helen Russo.

Hi Helen,

I have made this with dark chocolate. You can use 300 grams of dark chocolate and 1 cup of whipping cream, which is not quite 1:1, but pretty close. Let me know how it goes!

]]> By: Helen Russo https://bakeschool.com/raspberry-chocolate-tart/comment-page-1/#comment-14148 Wed, 01 Aug 2018 17:14:13 +0000 https://bakeschool.com/?p=10600#comment-14148 It looks delicious, however I prefer dark chocolate, so if I use your 1:1 formula and adjust the recipe amounts to reflect that, will that be sufficient? Thank you 🙂

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