Saturday, September 21, 2013

Chocolate Raspberry Tart

(Adapted from Epicurious)



  • 1 cup unbleached all purpose flour
  • 1/4 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
  • 1 1/2 tablespoons cold water
  • 1 large egg yolk
  • 6 tablespoons raspberry jam


  • 1 cup whipping cream (or half and half, if you want to cut some calories!)
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • (2) 1/2-pint baskets fresh raspberries
  • 1 teaspoon powdered sugar
  • 1 teaspoon unsweetened cocoa powder


For Crust:

  1. Combine flour, sugar, cocoa and salt in the bowl of a stand mixer. Add butter and stir on low, until mixture resembles coarse meal.
  2. Add water and egg yolk and stir on low until combined.
  3. Gather dough into rectangle chill 20 minutes. (Can be prepared 4 days ahead. Let dough soften slightly at room temperature before rolling out.)
  4. Preheat oven to 375°F. Butter and flour large round tart pan.
  5. Roll out dough between 2 sheets of waxed paper to a circle that is about two inches wider than your pan.
  6. Peel off 1 waxed paper sheet. Invert dough into prepared pan, press evenly to fit.
  7. Freeze until firm, about 10 minutes. Peel off second waxed paper sheet. Trim edges.
  8. Line crust with foil; fill with dried beans, dried rice, or pie weights. Bake until crust is set, about 12 minutes.
  9. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer.
  10. Remove from oven; maintain oven temperature.
  11. Spread jam over bottom of crust.
  12. Bake until jam is set, about 3 minutes. Transfer pan to rack; cool completely.

For Filling:

  1. Bring cream to boil in heavy small saucepan. Remove from heat.
  2. Add chocolate and whisk until melted and smooth.
  3. Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 45 minutes or less
  4. Using electric mixer, beat ganache until very thick and semifirm.
  5. Spread ganache over jam in crust. (Can be prepared 8 hours ahead. Refrigerate.)
  6. Arrange raspberries atop ganache.
  7. Stir powdered sugar and cocoa in bowl. Sift over tart.

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