Bittersweet Chocolate Tart with Raspberries

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Makes one 9 or 10-inch tart
Originally from December 2013 on my old blog

I made this as the second dessert for Thanksgiving dinner. I wanted something that wasn’t too sweet; something that would set itself apart from the sickeningly sweet pecan pie and ice cream. Bittersweet chocolate, in my opinion, is way better than the sweet stuff because it has more depth of flavor. And it just feels and sounds classier, ya know?

I don’t even have to advertise this recipe. Just look at the pictures. I mean, what more could you want? It took everything I had not to just eat the entire bowl of melted chocolate and raspberries before pouring it into the tart shell. Chocolatey, but not all chocolate. Sweet, but not too sweet. Rich, but not too heavy. Fancy looking, but simple to make. *Hannah Montana’s “You Get the Best of Both Worlds” plays softly in the background*

Ingredients:

~1 recipe press-in cookie tart dough, (the recipe is posted on my website) baked and cooled
~¼ cup light corn syrup
~1 lb bittersweet chocolate (not unsweetened), melted and cooled
~6 tablespoons unsalted butter, softened
~10 oz package frozen raspberries
~1 ¼ cup cream

Combine the cream and corn syrup in a medium saucepan and whisk well. Place over medium heat and bring to a slight simmer, about 140 F. Pour the cream into a bowl and let it cool to 110 F (I didn’t have a thermometer so I just guessed. It should be cool enough to dip your finger in without feeling a burning sensation).

Defrost the raspberries. Press the raspberries through a wire mesh strainer into a bowl, using the back of a spoon to push them through, so that there are not as many seeds. Pour the smashed raspberries into a saucepan and Bring the puree to medium heat, reduce heat so that it simmers, and let the puree reduce to about ½ cup and let cool.

Pour the cooled cream mixture over the melted chocolate in a large bowl and use a whisk to mix well, but try to be smooth and slow as to not add any air to the mixture. Add the cooled raspberry puree. Let the ganache stand at room temperature until it is cool to the touch, about 85 F. Whisk in the butter, a couple tablespoons at a time. The butter has to be very soft–the consistency of dense mayonnaise, or else there will be lumps.

Once the butter has been incorporated, scrape the filling into the prepared tart shell and smooth the top. Refrigerate for one hour to set the filling. Once the filling has been set, let the tart room sit at room temperature 1 to 2 hours before serving.

Happy dining!!

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