Raspberry Chocolate Tart
There’s a new French tart in town and the silky smooth ganache looks as great as it tastes. Bursting with fresh berries, brimming with a decadent dark chocolate filling and cradled in a chocolate pastry crust this Raspberry Chocolate Tart is the perfect finale to your dinner.
Fireworks were an accidental invention. That’s freaking hysterical to me. Pyrotechnics must’ve been one hell of a surprise for the cook in China who unknowingly spilled saltpeter into a fire. It sounds like something I’d do. Frankly, I’m surprised my kitchen has yet to see an explosion comparable to the 4th of July. It’s seen a lot, but not a baking bottle rocket.
Two thousand years after fireworks were born with a bang another monumental invention also occurred in a kitchen, this time in France. A chocolatier’s apprentice accidently poured boiling cream over a bowl of expensive chopped chocolate. For the wasteful error he was called a dumbass, the French translation for which was ganache.
You see where I’m going with this? Dumbass’ mistake turned out to be so delicious that they named the creamy creation after him!
The moral of the story is that you can literally make ganache without thinking. It’s that easy. Simply heat heavy cream and milk until boiling then pour over dark chocolate and stir until smooth. Throw in a pair of eggs, some sugar and vanilla and you have the most velvety tart filling you’ve ever tasted.
Plus it’s bursting with fresh berries and cradled in a from-scratch chocolate pastry crust. This Raspberry Chocolate Tart likes to show off. Nobody like a show-off, yet everybody loves this dessert. It’s a paradox you can’t explain until you taste the first delectable bite.
- 8 servings
- Prep time: 30 Minutes|Cook time: 40 Minutes|Total time: 1 Hours 10 Minutes
- Sift flour and cocoa powder into the work bowl of a food processor.
- Add sugar and cubed butter then pulse until mixture resembles coarse meal. About 15 seconds.
- Add egg yolks and pulse until mixture begins to clump together but is still crumbly.
- Remove dough from food processor and form into a ball with your hands.
- Lightly knead dough on a floured surface then roll out into a 12-inch circle.
- Loosely wrap dough over rolling pin and transfer to a 9-inch tart pan, first draping over the top then gently pressing into the flutes.
- Trim excess dough from top edge, prick base with a fork multiple times then cover with plastic wrap and freeze for 30 minutes.
- Preheat oven to 375 degrees. Line the crust with parchment paper and fill tart with pie weights or dried beans and bake for 10 minutes.
- Remove pie weights and parchment paper then bake for 5 more minutes or until crust is set.
- Cool tart pan on a wire rack while you prepare the filling.
- Preheat oven to 325 degrees.
- Add heavy cream and milk to a small saucepan. Bring to a boil then immediately remove pan from heat.
- Pour hot cream over a heatproof bowl of chopped chocolate. Let it sit for five minutes then whisk until melted and creamy.
- In a separate bowl, whisk eggs, sugar and vanilla.
- Gradually add warm chocolate mixture, whisking until evenly combined.
- Gently pour chocolate filling on top of crust. Evenly distribute 3/4 cup of raspberries in the filling by placing them one by one into chocolate mixture.
- Bake for 25 to 30 minutes. Tart is done when the edges are set but the center is still a bit jiggly.
- Place tart pan on a wire rack and cool at room temperature for 90 minutes.
- Garnish with remaining raspberries, remove tart from pan and dust with cocoa powder if desired. Slice and enjoy.
- Cover and store leftovers in the refrigerator up to 5 days.
- I used two bars of Ghirardelli 86% Cacao Dark Chocolate in this recipe. If 86% is too overpowering for your taste, tone it down to 72% cacao. Any good-quality chocolate bar will suffice, but do not substitute chocolate chips.
- For pristine slices, dip knife in hot water and wipe clean between each cut.
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