Chocolate Raspberry Tart
This one turned out to be the favorite at Will's Thanksgiving. It turned out beautiful.
For the crust:
1 C all purpose flour
.5 C cake flour
.25 t salt
.5 C unsalted butter, softened
.25 C sugar
1 large egg yolk
.5 t vanilla
For the filling:
.75 C black raspberry jam
1 C whipping cream
4 oz bittersweet chocolate
2 pints fresh raspberries
Whisk the flours and salt together. In a separate bowl, mix the butter and sugar with an electric mixer. Add the egg yolk and vanilla. Slowly add the flour mixture and mix until everything is completely combined. Wrap dough in saran wrap and refrigerate for 30 minutes.
While dough is chilling, bring the whipping cream to boil on the stove top. Finely chop the chocolate, remove cream from heat once boiling and whisk in chocolate until completely mixed. Transfer to a bowl and put in fridge to cool.
Roll dough out between two pieces of parchment paper. Press dough into 11" tart pan with removable bottom and up the sides of the pan. Poke the bottom of the dough with a fork all over, bake at 375 for 20 minutes or until turning a light brown.
Spread jam over the bottom of the crust and bake for three minutes. Allow tart to cool. Remove ganache from fridge and whisk until smooth, you can also use an electric mixer. Pour into tart. Let sit for a few minutes and then place raspberries on top. I think that this one is best served right out of the refrigerator.
love rae
This one turned out to be the favorite at Will's Thanksgiving. It turned out beautiful.
For the crust:
1 C all purpose flour
.5 C cake flour
.25 t salt
.5 C unsalted butter, softened
.25 C sugar
1 large egg yolk
.5 t vanilla
For the filling:
.75 C black raspberry jam
1 C whipping cream
4 oz bittersweet chocolate
2 pints fresh raspberries
Whisk the flours and salt together. In a separate bowl, mix the butter and sugar with an electric mixer. Add the egg yolk and vanilla. Slowly add the flour mixture and mix until everything is completely combined. Wrap dough in saran wrap and refrigerate for 30 minutes.
While dough is chilling, bring the whipping cream to boil on the stove top. Finely chop the chocolate, remove cream from heat once boiling and whisk in chocolate until completely mixed. Transfer to a bowl and put in fridge to cool.
Roll dough out between two pieces of parchment paper. Press dough into 11" tart pan with removable bottom and up the sides of the pan. Poke the bottom of the dough with a fork all over, bake at 375 for 20 minutes or until turning a light brown.
Spread jam over the bottom of the crust and bake for three minutes. Allow tart to cool. Remove ganache from fridge and whisk until smooth, you can also use an electric mixer. Pour into tart. Let sit for a few minutes and then place raspberries on top. I think that this one is best served right out of the refrigerator.
love rae
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