Chocolate, Rum and Raspberry Tart

Method

1. Take the rested pastry dough (frolla) and roll it out on a floured surface with a rolling pin to a thin sheet.
2. Grease a tart pan with spray butter and carefully lay the pastry over the pan, pressing it firmly against the edges and trimming the excess with a rolling pin.
3. Bake the pastry base in a preheated ventilated oven at 175°C for 30 minutes.
4. Let the base cool completely (you can use a blast chiller or leave it at room temperature then refrigerate).
5. Prepare the ganache: chop 250g of dark chocolate into small pieces and place in a steel bowl.
6. Heat 290g of heavy cream with 50g of butter until almost boiling.
7. Pour the hot cream mixture over the chocolate and stir gently until the chocolate is fully melted and the mixture is smooth and homogeneous; avoid incorporating too much air.
8. Add grated orange zest and a splash of rum, then mix well.
9. Pour the ganache over the cooled pastry base, starting from the center so it spreads evenly to the edges without overflowing.
10. Place the tart in the refrigerator or blast chiller to set.
11. Cool the remaining ganache, then whip it with a whisk until fluffy.
12. Transfer the whipped ganache to a piping bag fitted with a star tip and pipe decorative swirls on top of the tart.
13. Finish by placing fresh raspberries on the piped cream.