![]() Add the egg yolk, beat well, and scrape down the sides again.Īdd the flour and cocoa powder, beat on the lowest speed until dough has just come together (but still has small to medium clumps) and looks moist with a dark uniform color. Use a spatula to scrape down the bowl and beat another minute if there are any lumps of butter left. Okay, enough of my gabbing, get in the kitchen!Ĭhocolate Raspberry Tart Recipe * makes three 4.5 inch tarts IngredientsĤ oz semisweet dark chocolate finely choppedīeat butter and sugar on medium speed for 3 minutes until smooth and creamy. ![]() Also, dusting it with powdered sugar makes a big difference in presentation (and can cover up any flaws in the setting of your ganache). It seems like a little step, but really makes them glow and brings out their juiciness. The little touches make a big difference, make sure you brush the raspberries with warm jam. If you have homemade raspberry jam like I did, more power to you! If not, just use store bought. ![]() It’s also CHEAP! Godiva cocoa powder is a great option for the crust. If you have a Trader Joe’s, their Pound Plus dark chocolate is one of my favorites for baking. I had some high quality cocoa powder and dark chocolate on hand from a previous recipe, but you can use what you find in a local grocery store. The quality of this dessert depends on your ingredients. I like this better as a tart because it looks so beautiful, but it works great as chocolate pie. Simply press the crust into a small pie pan and follow the same instructions without dividing everything into thirds. I made three 4.5 inch tarts, but even if you don’t have tart pans, you can still use this recipe. The original recipe is for making fifteen 2.5 inch mini tartlettes. Not only do I know exactly what ingredients are in it (unlike cookies from a store), but the cocoa powder I used gave it a more subtle but better flavor. I’m used to a chocolate crust being made from crushed chocolate cookies, but this was SO much better. The crust is really simple, I made it the night before and pressed it into the pans immediately so that they’d be ready to bake and fill the next day. *OINK!* It takes only a few minutes to make ganache and I think it’s my new favorite filling, icing, pudding, condiment, whatever. We’re talking decadent! This was my first time making it, and I have to confess that I started eating it with a spoon. Ganache sounds fancy, but it’s simply heavy cream and chocolate. There are two things you must make from scratch for this recipe, the crust, and the ganache. Fortunately there was no photo in the book, and so he was still super impressed when I presented him with the tart. Umm, yes, that’s one way to spoil a surprise. That’s when he pointed to the Art and Soul of Baking cookbook I had left open on the chair next to the kitchen. I made these as a surprise for Eric, told him I had a wonderful dessert made for him, and then gasped in shock as he asked “Is it Chocolate Raspberry Tartlettes?”. I decided it was definitely meant for my Valentine, because as I spooned the jam into the shell, it made a perfect heart all on its own! It’s a perfect Valentine’s Day dessert, but tastes great year round. This chocolate raspberry tart is so easy to make, that I did it while I was sick with bronchitis (or something like that, I’m seeing a doctor tomorrow). Trust me! It sounds expensive, extravagant, and experience requiring (sorry, only other “E” word I could think of) but it’s not. Now stop imagining, because I promise, you can make this! The creamy chocolate goodness is topped with plump and juicy raspberries that spurt juice into your mouth with every bite, and finished with the finest dusting of powdered sugar, like the sprinkling of the last snow of the season. It’s filled with sweet yet tangy homemade raspberry jam that’s smothered in a rich chocolate ganache filling tasting like the most expensive chocolate pudding in the world. Imagine a buttery chocolate pastry crust so crisp you hear it snap as you cut into it with the side of a fork.
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