Tarte Framboise Aux Deux Chocolats

Whenever the occasion calls for a special treat serve this creamy, rich, double chocolaty filling in an easy unroll-and-fill pie crust. The raspberries sweetness, tartness, and freshness will refresh the chocolaty side of this tart  - The tartness of the raspberry pairs beautifully with the sweetness of the white chocolate, the bitterness of the dark chocolate and richness of the cream all in all and I'm certain you'll be sure to bake it again and again.

Ingredients:

• raspberries
• 1 shortcrust pastry
• 100g Dark Chocolate
• 200g white chocolate
• 400 ml cream
• 3 gelatine sheets

Preheat the oven to 200ºC. Bake the dough pricking the bottom with a fork and  set aside to cool after baked. Put the gelatin in a bowl with cold water. In a small saucepan, heat the cream. Out of the heat, add the gelatin previously drained. Mix to dissolve the gelatin and pour more than half of the hot cream into a bowl containing the white chocolate cut into pieces and then mix for a creamy ganache. Proceed to do the same with the dark choclate. Put the white chocolate cream cream into the crusty  tart and pour the dark chocolate on top mixing both with a toothpick. Let cool completely and decorate with the fruits. Place the pie in the freezer for about 20 m and then take it to the refrigerator for at least 1 hour.

Ingredientes:

• framboesas
• 1 massa quebrada
• 200 gr de chocolate branco
• 100 gr chocolate preto 
• 400 ml de natas
• 3 folhas de gelatina

Pré-aqueça o forno a 200ºC. Coza a massa picando o fundo com uma garfo e deixe de parte à arrefecer.Demolhe as folhas de gelatina numa taça com água fria. Numa caçarola pequena, aqueça as natas.Fora do lume, junte a gelatina previamente escorrida.Mexa até dissolver a gelatina e deite mais de metade do creme quente numa tigela contendo o chocolate branco partido em pedaços e, de seguida, faça o mesmo com o chocolate preto. Misture para obter um chocolate cremoso.Verta o preparado do chocolate branco sobre a base da tarte e deite por cima do do chocolate preto, mexendo com um palito. Deixe arrefecer completamente e decore com as frutas. Coloque a tarte no congelador cerca de 20m e leve depois ao frigorífico pelo menos 1 hora.