Chocolate Raspberry Tart

Today I was bored and decided to make one of my all time favorite-and might I add-most popular desserts. A chocolate raspberry tart. I have done several versions of this recipe throughout my long career in the food industry around the world. In Ireland I used fresh Irish strawberries instead of raspberries, in Dallas I made this tart with milk chocolate to accommodate the sweeter tastes of my clientele there, and in Charleston I made a version that had only the thinnest sheen of raspberry glaze to make my former head chef happy.

This is the ORIGINAL UNCHANGED version. It is-in my opinion-the best of all the chocolate tart incarnations that I have created. It has three parts to it. The crust, the filling, and the glaze. Don't be scared to try it. The filling and glaze can be done while the shell is being baked. The entire dessert can be put together in about an hour, with most of that time allowing the filling to cool off (in the freezer) enough to glaze the tart...ENJOY!!!


Chocolate Raspberry Tart
Crust

2 1/3 cups all purpose flour
1/3 cup sugar
1/4 cup cocoa powder
8 ounces salted butter-chilled and cut into pieces
2 yolks
2 Tbs. heavy cream

Pulse the flour, sugar, cocoa, and butter in a food processor until it resembles fine meal. Whisk yolks and cream together and pour through the chute of the food processor until a ball forms. Remove from machine and wrap, chill for about 15 minutes. This makes 2 crusts. Preheat your oven to 375F.

Once the dough has firmed up a bit, cut in half and reserve one half for another use. (It keeps several months in the freezer). Dust a clean work surface with flour liberally. Roll out the dough to fit a 10x1.5 inch tart shell.

Place the dough round into the tart shell pressing up the side of the pan, and line the inside of the tart shell with parchment paper, fill the parchment paper with dried beans or raw rice. This is the method for "Blind Baking".

Bake the shell for 20-30 minutes, until the paper comes off the shell clean. While the shell is baking make the filling and the glaze.

Chocolate Filling
2 cups heavy cream
1 Lb. Chocolate (dark or milk)-chopped
4 oz. butter cut into 8 pieces
Bring the cream to a boil, turn off the heat and add the chocolate. Allow the pan to sit undisturbed for 2 minutes (set a timer), and then gently stir the chocolate into the cream until the mix is smooth and without any visible solid chocolate. Once the chocolate is fully mixed with the cream add the butter and continue to stir until you have a smooth shiny mixture.

CONGRATULATIONS...you just made your own chocolate truffle mix! Leave the pan off the heat until the tart shell is done. Once the shell is baked remove the filled parchment paper, and pour in the chocolate truffle mix. Set in the freezer to chill about 30 minutes until the chocolate is solid.

Berry Glaze
8-12 oz. berries (I use Raspberries)
1/2 cup sugar
3 sheets gelatin
Bloom you gelatin-place the sheets one at a time into a bath of very cold water (use ice in the water if you need to) to fully cover them. Allow them to soften for 4 minutes (set a timer). Remove the sheets from the water and squeeze out the excess liquid. Place the gelatin in a medium bowl.

Crush up the berries a little with your hands. Place them in a sauce pan with the sugar. Bring the mixture to a boil to create a smooth sauce called a coulis (pronounced COOLIE). Pour through a fine mesh strainer onto the gelatin.

Mix together with a spoon-not a whisk as that would add air bubbles. Once the glaze is ready proceed with assembly.

Please MAKE SURE THAT THE CHOCOLATE FILLING IS SOLID! If it is not solid the warm glaze will pour through the filling and make a yucky mess.

Once the chocolate filling is chilled, pour the glaze over the chocolate and allow to chill in the fridge for a few hours (or up to 5 days covered) before serving.





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