1/17/2024 0 Comments Chocolate raspberry tartLeftovers can be stored in the fridge for up to three days or in the freezer for a month. Hold off on adding the flaky salt until serving as it can dissolve if it sits too long in the fridge. At this point you can chill the Chocolate Raspberry Tart for another 30 minutes up to one day before serving. Carefully spread the raspberry puree on the chilled ganache and then another layer of ganache, leaving an inch border around the edge. Place in the fridge for 30 minutes to completely firm up. Once the chocolate tart crust has cooled, spread half of the ganache in the bottom of the crust. Simmer on medium-low heat until the raspberries break down and the consistency is like jam. To quickly cool down the ganache, place the bowl in the fridge or freezer, checking it every 5-10 minutes or so and stirring to combine.Ĭombine raspberries, sugar, salt, lemon zest and juice in a medium sauce pan. To quickly warm up the ganache, place your bowl over a pot of simmering water. For ease of working with, it should still be the consistency of brownie batter. Be careful of the ganache cooling down too much or it will be too hard to spread in the tart shell. Let the ganache cool down to room temperature. Add the cream and butter mixture to the chocolate and slowly stir the mixture until smooth. In a small saucepan, warm the cream and the butter until just before it starts boiling. Place the chopped chocolate in a medium heatproof bowl. Check at 18 minutes and every minute until it looks done.) The dough will go from glossy to matte and smell lovely and chocolatey when it's baked enough. (It can be tricky to tell when dark chocolate doughs are baked enough without burning because the color doesn't change much. Place the tart pan on a baking sheet and bake until the crust looks dry and matte instead of glistening with butter, about 20 minutes. Press the dough evenly along the bottom and sides into a 9-inch tart pan with a removable bottom. Melt the butter in a small saucepan (or in the microwave), add the vanilla extract to the butter and stir, then pour into the dry ingredients and stir together until thoroughly moistened. Add the flour, confectioners' sugar, cocoa powder and salt to a small bowl and whisk together. ½ cup (1 stick, 113 grams) unsalted butter ¼ cup (25 grams) Dutch-process cocoa powder Raspberries and Flaky Salt: Both are for a pretty garnish and to balance out the flavor!Ĭhocolate Tart Crust from Blossom to Stem Ingredients Raspberry Puree: Raspberries and some sugar to keep the flavor fresh and fruit-forward.Ĭhocolate Ganache (Again): If this feels like too much ganache, you can totally omit it completely or top the whole thing with whipped cream. I used bittersweet but dark or milk would also work. You can use any type of chocolate that you like. This tart is definitely one for chocolate lovers and is incredibly rich with the double layer of chocolate ganache.Ĭhocolate Tart Crust: Buttery, short, not too sweet and provides that needed crispy texture.Ĭhocolate Ganache: This ganache is simply cream, chocolate and butter. I considered that experience to be a trial and that I would try again and make a full-sized tart for Valentine’s Day. The tart on the other hand consisted of a crust that was way rolled out way too thick which resulted in me underbaking it and a failed attempt at coating chocolate chips on the bottom. I made a mini version at first because of the quantity of ingredients that I had on hand and the whole process was pretty much a comedy of errors (although not as bad as me dropping a mini cheesecake in a drawer). This Chocolate Raspberry Tart started out as a way to finish off some leftover chocolate tart crust, frozen raspberry puree (goodness knows how long that was squirreled away) and my favorite easy chocolate ganache. I’m always cleaning out my fridge/freezer and trying to figure out smart ways to use up little bits and bobs of ingredients.
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