Chocolate - Raspberry Tart In A Sweet Nut Crust
From borinda 17 years ago
- 60 minutes to make
- Serves 8
After playing with this recipe a few times I think I got it right. The crust is sort of a cookie crumb one pressed into the pan and the filling melds the chocolate and raspberry flavors divinely. To add a few more calories I added a dollop of whipped cream and drizzled some chocolate on the plates. Read more Be sure to use premium chocolate for optimal flavor and texture. See less
Ingredients
- Crust: shopping list
- 1/4 cup hazelnuts shopping list
- 1 1/4 cup all-purpose flour shopping list
- 1/2 cup powdered sugar shopping list
- 1/4 tsp. salt shopping list
- 9 tsps of very cold sweet butter cut into small pieces shopping list
- 1 egg yolk (I used an extra large egg's yolk) shopping list
- Filling: shopping list
- 2 ounces of Scharfenberger milk chocolate - broken into small pieces shopping list
- 3 ounces Scharfenberger bittersweet chocolate shopping list
- 1/2 cup heavy cream shopping list
- 1/4 cup sugar shopping list
- 4 Tbsp. sweet butter shopping list
- 2 eggs at room temperature (I used large ones) shopping list
- 1 egg yolk at room temperature (also from a large egg) shopping list
- 1 container of raspberries shopping list
How to make it
- Crust:
- In a food processor pulse the nuts and flour until the nuts are ground into the flour.
- Add in the sugar and salt.
- Add the butter until crumbly.
- Pulse in the egg until the mixture is just blended.
- Press this into a greased tart pan or greased pie dish.
- Put this into the freezer, covered with a greased piece of foil, for an hour or so before baking.
- Bake, still covered, at 375 for 30 minutes. Cool on a rack while preparing the filling.
- Filling:
- Preheat oven to 300 and put a Silpat on a cookie sheet
- In a double-boiler over medium heat melt the chocolates until just melting.
- In another saucepan boil together the butter and cream and then mix that into the chocolate with a whisk. Get into the corners to mix it all up.
- Whisk in the sugar. At this point the mix won't be hot and you can whisk in the eggs without them cooking.
- Spread the raspberries into the prepared crust and then pour the chocolate mixture over them. They sort of poke through so I turned them to be coated with the chocolate mix.
- Knock this on your counter to get out any air bubbles.
- Place this on the Silpat and bake in the center of the oven 30 minutes.
- Cool on a rack. This is best served the day it's made at room temperature. I wouldn't say "No", though, to the refrigerated leftover!
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