The picture is really not doing this tart justice. It tasted delicious, and as I said as I was making it – there are very few ways to make this go wrong. It is chocolate and raspberries, for Heaven’s sake… 😉
I used the wrong size of mold, so the pie crust was a bit too thick at the bottom for my taste. The chocolate-and-raspberry filling was delicious.
Since we had a bit of leftovers, we froze it – and I ended up eating a small piece straight from the freezer. It tasted like a bar of chocolate, with lots of raspberries in. I thought that was even better than the non-frozen version…
The recipe comes from Dorie Greenspan’s Baking: From My Home to Yours. I have converted the measurements to metric – if you want imperial measurements, the recipe can be found at this blog, or in the cookbook. (Amazing, mouth-watering cookbook… by the way.)
Ideally, the pie crust should be made a couple of hours in advance – so it has time to cool down before . If you have a good recipe – use that, as I wasn’t completely happy with this one. Your mileage may vary though.
Sweet tart dough.
350 ml all-purpose flour.
118 ml confectioner’s sugar
1/4 teaspoon salt
127 g cold, unsalted butter in small pieces.
1 large egg yolk.
1. Mix the flour, confectioner’s sugar, and salt together in a bowl.
2. Put the pieces of butter in – and blend it together. (Dorie uses a food processor, but I don’t have that, so I went old school… and used my hands.) It should be mixed into the mixture, and kind of crumbly.
3. Mix in the yolk. (Here is where the recipe gets messy if you’re using the hands…., I switched to the mixer here, to get it more evenly in and mixed together.)
4. Turn the dough out on a surface, and knead it lightly together to ensure all the dry ingredients are meshed into the dough.
5. Getting it into the pan. Butter a 22 cm tart/pie pan and press the dough evenly over the bottom and the sides of the pan. Save a piece of dough in case the dough cracks while baking and you have to do an emergency fix… The crust should be kind of crumbly, but still cover the whole area.
6. Freeze the crust for at least 30 minutes before baking.
7. Preheat the oven to 190 degrees, celcius.
8. Butter the shiny side of a piece of aluminium foil that is large enough to fit the crust and pan. Fit the foil tightly across the crust, buttered side down.
9. Put the pan with the crust into the oven and bake for about 25 minutes. Remove the foil, and put the crust to cool.
Soft chocolate and raspberry filling
85 g. dark chocolate, finely chopped. (Not beyond 70% cocoa, as it tends to get very intense then.)
56 g good milk chocolate, finely chopped.
118 ml. heavy cream.
57 g unsalted butter, cut into pieces.
2 1/2 tablespoons sugar
2 large eggs – room temperature.
1 large egg yolk, room temperature
a small container of fresh raspberries (depending on how much you like raspberries, I would say. I haven’t tried frozen, but if you go that route, they have to be completely thawed, and all the excess ice water have been removed.)
1. Center a rack in the oven – and preheat to around 150 degrees celius.
2. Put a heat proof bowl over a pan of simmering water. Add the chocolate, heat, and stir occasionally, until the chocolate has melted. Take the bowl off the heat.
3. Meanwhile – put butter and cream together in another pan and bring them just to a boil.
4. Put the butter and cream mixture into the chocolate bowl, and let it stand for 30 seconds. Use a rubber spatula, and gently blend the liquid into the chocolate. The mixture should be fairly smooth. (And look yummy…)
5. Stir in the sugar.
6. Stir in the eggs.
7. Stir in the yolk.
8. Try to break any bubbles that may have formed.
9. Scatter the berries into the bottom of the crust.
10. Pour the chocolate mixture on top of the crust and raspberries.
11. Bake for about 30 minutes – depending on oven. The filling should look like chocolate mousse, and not jiggle like jello.
12. Cool completely before serving.