Chocolate raspberry tart
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Chocolate raspberry tart

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    Chocolate raspberry tart Chocolate raspberry tart Document Transcript

    • CHOCOLATERASPBERRY TARTUnlike my much-belated strawberry shortcake post earlier this week, I wasdetermined to get this gourmet food recipe posted while its still raspberryseason.Last weekend, we spent a glorious morning (finally, some sunshine!) picking redand yellow raspberries at Greig Farm in Red Hook.
    • The raspberry bushes are up on a small hill and there was a lovely breeze thatkept the clear, sparkling day from feeling too hot. And theres a nice pastoral viewof the farm from up there, too. Im a sucker for farmland so I drank in this viewwith real pleasure.The raspberry bushes, themselves, did not look so hot. And no wonder, as therewere a surprising number of Japanese beetles making themselves right at homeon them, eating lacy patterns into the leaves. However, noxious their presence, Itook it as a reassuring sign that Greig obviously does not spray much - good newsfor us since we ate a lot of berries while we picked. In fact, Ive since heard thatGreig has not sprayed at all this season -- good for them! (and good for thebeetles, too, unfortunately...)
    • Despite the ravages of the Japanese beetles, we managed to pick plenty of berriesbefore Will insisted on leaving. And they were mighty tasty, too.When we got home, we rinsed them all and froze half our haul to use this winterin waffles, smoothies and sauces. I set the other half aside while I beganconcocting this glorious dessert.
    • I was excited to finally be putting the French tart tin Id purchased shortlyafter my friend Peters inspirational class on pastry many months ago to some use-- a fitting maiden voyage.Id been inspired by the addition of a raspberry purée in The Busty Bakers lovely-looking recipe so while I blind-baked the shortbread tart crust Id just prepared, Icooked up a quick raspberry jam on the stovetop with a bunch of berries, somesugar, lemon juice and a little jot of triple sec.
    • When the tart shell was finished baking, I poured the jam right into the shell alongwith the warm chocolate mixture. It looked pretty psychedelic. Kind of like a newplanet in the making or something (oh, to live on a planet made of chocolate andraspberries...)Then into the oven for a little while. When it came out, I thought it looked prettyboss. I let it cool for a while before removing the rim.
    • Then I cut a piece, added some fresh berries and devoured it (well, in reality, Itook a whole bunch of pictures and then I devoured it.)It does not take a genius to guess that anything involving fresh raspberries,bittersweet chocolate, heavy cream and copious amounts of buttery crust isgonna be good. But even so, I was still surprised by just how delicious it was --short, flaky crust, topped with a mixture of smooth, rich chocolate and tangy,sweet raspberry jam. It was even worth the cleanup...
    • Chocolate Raspberry TartIngredientsShortbread Dough:* 2 tablespoons ice water, plus more if needed* 1 1/4 cups all purpose flour* 1/3 cup granulated sugar* 1/4 teaspoon salt* 8 Tbps (1 stick) cold unsalted butter, cut into cubes* 2 large egg yolksFilling:* 8 ounces bittersweet chocolate, chopped (if you can find bittersweet chips, itwill save you the trouble of chopping!)* 1 cup heavy cream* 1 large egg, lightly beaten* 1/2 cup raspberry puree or jam*Toppings (optional):* Fresh raspberries* Whipped cream
    • Directions1. Make Tart Dough: In the bowl of a food processor, combine flour, sugar, andsalt. Pulse to blend. Add the butter, pulsing until the mixture resembles coarsemeal and the pieces of butter are roughly the size of peas. Add the egg mixtureand pulse until dough comes together. If the dough is dry, add ice water atablespoon at a time. (Alternately, you can mix by hand, cutting the butter in witha pastry blender, and mixing the egg mixture in with a fork until it comestogether.)2. Transfer dough to a clean, lightly floured work surface, pat into a ball, andflatten into a disk. If the dough is too sticky to work with, it can be refrigerated foranywhere between 30 minutes and two days - just keep it well wrapped up. Onceits workable, use a lightly floured rolling pin and roll the dough, making a quarterturn after each roll, until the dough is about 1/8 inch thick and 2 to 3 inches widerthan your tart pan. Roll the round loosely around the rolling pin and unroll overthe tart pan. Press dough into the sides of the pan and trim off the extra scraps.(Just roll your rolling pin over the top of the pan for easy trimming.) Alternately,transfer the dough directly from the bowl into the tart pan, pressing the doughinto the pan and up the sides with your hands. Work quickly to keep the doughfrom getting too warm.3. With the rack in the lower third of the oven, preheat the oven to 375F. Placethe tart tin on a cookie sheet and use the tines of a fork to poke holes evenlythroughout the dough to prevent it from bubbling up while it bakes (or you canuse pie weights if youve got em - I dont have any), and bake for 18-22 minutesuntil the shell is a deep golden brown. Remove from the oven and brush theinside with the a wash made from the yolk of one egg and a pinch of salt - this willhelp seal the crust from getting soggy when you fill it. Return to the oven andbake until the glaze is set, 2-3 minutes longer.4. Make Raspberry Puree: Place one pint of rinsed fresh raspberries, along with 1tablespoon sugar and one teaspoon lemon juice in a small saucepan - you can alsoadd a splash of liquor if you like. Cook over medium heat, stirring often andcrushing the berries with a wooden spoon. Once theyve broken down some, add
    • a teaspoon or two of cornstarch and cook, stirring often, until the mixturethickens.You could also substitute raspberry jam if this sounds like too mucheffort.5. Make Chocolate Filling: In a small saucepan, bring the cream to a simmer overmedium to low heat. Remove from the heat and add the chopped chocolate. Stiruntil smooth and creamy, then whisk in the egg and stir again until smooth.6. Pour the chocolate mixture into the pre-baked tart shell and add the raspberrypuree or jam evenly. Bake until the center seems set but it still a little quiverywhen the pan is nudged - 15-18 minutes. Let cool on a rack. Serve slightly warmor at room temperature. Its best the same day its baked though still tastes goodafter being refrigerated.Source: http://gardenofeatingblog.blogspot.ca/2011/07/chocolate-raspberry-tart.html