Recipe

Chocolate - Raspberry Tart In A Sweet Nut Crust Recipe

	Borinda / All my dishes 1 year, 9 months ago 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 whipp... More Prep:90m Cook:60m Servings:8	Borinda
	easy incredible flavorful

Does this look good? Yeah! / Nope

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Ingredients

Crust:

1/4 cup hazelnuts

1 1/4 cup all-purpose flour

1/2 cup powdered sugar

1/4 tsp. salt

9 tsps of very cold sweet butter cut into small pieces

1 egg yolk (I used an extra large egg's yolk)

Filling:

2 ounces of Scharfenberger milk chocolate - broken into small pieces

3 ounces Scharfenberger bittersweet chocolate

1/2 cup heavy cream

1/4 cup sugar

4 Tbsp. sweet butter

2 eggs at room temperature (I used large ones)

1 egg yolk at room temperature (also from a large egg)

1 container of raspberries

Directions

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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Comments

debra47 1 year, 8 months ago said:
Amazed not to see any comments here. How did your delicious sounding recipe not get any comments? I will definitely want to make this dessert. Great post!

borinda 1 year, 8 months ago said:
Go figure...!

linebb956 1 year, 8 months ago said:
Hey... I just saw this... Spank me! LOL Your recipes are not showing up in my list on the my stuff page.. So I am missing some good ones.. Like this one. I just checked and I am subscribed.. Nudge me once in awhile..

lunasea 1 year, 8 months ago said:
I am a big loser and didn't see this either. I repent *blush*...and apologize.

Okay, groveling aside... ;)

This looks amazing. I am printing this out because I have some company a'coming and I think this would knock their socks off (and mine).

Fantastic creation...can't wait to taste it.

I shall be back when I make it. Thanks, Nancy! Woot!!

dogfool 1 year, 4 months ago said:
I have a boat load of aspberries form the garden. I will be using this thanks!

mystic_river1 1 year, 2 months ago said:
Great..love the crust and the feeling...running our of printer ink here! ^5

petsitter75 7 months, 3 weeks ago said:
This is next on my cooking agenda!!Barb

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