Raspberry Cream Pie Day! For that holiday I posted a recipe for Black Bottom Raspberry Cream Pie! Raspberries are in season, and they're delicious. I favor Driscoll's Berries, especially since I can find them in the market year round. I live in California, so that's pretty easy. Driscoll's Berries are always sweet and fresh. I also find great raspberries at the local farmers' markets. I love raspberries!
So in honor of the day, here's a recipe for a Chocolate Raspberry Tarte (or Tart)! This recipe is adapted from the Art and Soul of Baking cookbook. Of course, it has a chocolate crust! The crust in this recipe is not the usual one I make from chocolate cookie wafers. This one is made using cocoa powder, and you'll taste the difference. Of course, use only the best ingredients -- the very best cocoa. The original recipe calls for making 15 tiny tartlettes, but you can also make one big tart (or a pie, if you only have a pie pan). A tart is usually made in a shallow fluted pan, usually with a removal bottom -- a tart pan. Tarts rarely have an upper crust.
For the jam at the end, I use Bonne Maman Raspberry Preserves, one of my favorites. Of course, if you have your own raspberry or strawberry jam, use that!
CHOCOLATE RASPBERRY TARTE!
4 ounces sweet butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder
3/4 cup raspberry jam (or strawberry)
4 ounces dark chocolate (65-75% cacao), chopped
1/2 cup heavy whipping cream
6 ounces fresh raspberries
1/2 tsp water
Beat butter and sugar on medium speed for 3 minutes until smooth and
creamy. Use spatula to scrape down bowl and beat another minute
if there are lumps of butter. Add egg yolk, beat well, and
scrape down sides.
Add flour and cocoa powder. Beat on low speed until dough
comes together (but still has small to medium clumps) and looks
moist with dark uniform color. Scrape down bowl. Use
spatula to incorporate anything not mixed in.
Put dough in tart pan
with removable bottom (or pie pan, if that's all you have). Press
dough evenly along bottom and up sides of pan. (as with any pie dough, if it isn't working for you, stick it in the fridge for 15-20 minutes)
Use knife to cut off dough that is above top of pan (save left over dough for repairs). Put dough filled tart pan in fridge
for 30 minutes.
Preheat oven to 350 degrees with rack in lower third. Place dough filled pan on cookie sheet and bake for 15
minutes. Remove from oven and use any leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a
spoon to press center down and make more room for filling. Let cool
completely (in fridge, if you have to).
Put aside Tbsp of jam in a small bowl. Spoon rest of jam to cover bottom of tart crust.
Put chocolate in heatproof bowl. Put heavy cream in small saucepan. Heat cream until it just starts to boil, then pour over chocolate. Begin whisking to blend completely and
melt all chocolate. Pour ganache into crust.
Refrigerate tart for 1 hour or until filling is
firm. Remove from fridge and arrange raspberries on top tart.
Mix reserved Tbsp of jam with 1/2 tsp of water and heat in microwave for about 15 seconds. Brush jam mixture onto tops of arranged raspberries (just a little to make them shiny).
immediately or refrigerate until ready to serve.
Optional: Sift with powdered sugar before serving.