 |
| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Chocolate Raspberry Tart |
| This is a very delicious and very pretty tart. People will be impressed with your baking skills when you serve this tasty little beauty
Ingredients 1 1/2 cups vanilla wafer crumbs, from about 40 wafers 4 tablespoons unsalted butter, melted 3 1/2 cups fresh raspberries 8 ounces semisweet, double chocolate or bittersweet chocolate, chopped 1 1/4 cups heavy cream scant pinch salt Method Preheat oven to 325° To make the crust: Oil the bottom and sides of a 9” tart pan with removable bottom, set aside. In a medium bowl, combine the wafer crumbs with the butter and mix to combine. Press the mixture into the bottom and up the sides of the oiled tart pan. Refrigerate crust for 20 minutes; remove from refrigerator and bake for 15 minutes. Remove to a rack and set aside to cool while you prepare the filling. To make the filling: Pass 1 cup of the berries through a food mill or a fine sieve to produce 1/2 cup of raspberry purée. Put the chopped chocolate in a medium bowl. Heat the cream just to the boil; pour cream over chocolate and stir to blend. Add raspberry purée and salt and incorporate fully. Pour the mixture into the cooled tart shell. Refrigerate 1 hour. Decorate the tart with the remaining raspberries; refrigerate until center is firm, another 1/2 hour. To serve, slice the tart into wedges and serve on dessert plates with raspberry purée swirls |