Unlike my much-belated strawberry shortcake post earlier this week, I was determined to get this delectable tart recipe posted while it's still raspberry season.
Last weekend, we spent a glorious morning (finally, some sunshine!) picking red and yellow raspberries at Greig Farm in Red Hook.
The raspberry bushes are up on a small hill and there was a lovely breeze that kept the clear, sparkling day from feeling too hot. And there's a nice pastoral view of the farm from up there, too. I'm a sucker for farmland so I drank in this view with real pleasure.
The raspberry bushes, themselves, did not look so hot. And no wonder, as there were a surprising number of Japanese beetles making themselves right at home on them, eating lacy patterns into the leaves. However, noxious their presence, I took it as a reassuring sign that Greig obviously does not spray much - good news for us since we ate a lot of berries while we picked. In fact, I've since heard that Greig has not sprayed at all this season -- good for them! (and good for the beetles, too, unfortunately...)
Despite the ravages of the Japanese beetles, we managed to pick plenty of berries before Will insisted on leaving. And they were mighty tasty, too.
When we got home, we rinsed them all and froze half our haul to use this winter in waffles, smoothies and sauces. I set the other half aside while I began concocting this glorious dessert.
I was excited to finally be putting the French tart tin I'd purchased shortly after my friend Peter's inspirational class on pastry many months ago to some use -- a fitting maiden voyage.
I'd been inspired by the addition of a raspberry purée in The Busty Baker's lovely-looking recipe so while I blind-baked the shortbread tart crust I'd just prepared, I cooked up a quick raspberry jam on the stovetop with a bunch of berries, some sugar, lemon juice and a little jot of triple sec.
When the tart shell was finished baking, I poured the jam right into the shell along with the warm chocolate mixture. It looked pretty psychedelic. Kind of like a new planet in the making or something (oh, to live on a planet made of chocolate and raspberries...)
Then into the oven for a little while. When it came out, I thought it looked pretty boss. I let it cool for a while before removing the rim.
Then I cut a piece, added some fresh berries and devoured it (well, in reality, I took a whole bunch of pictures and then I devoured it.)
It does not take a genius to guess that anything involving fresh raspberries, bittersweet chocolate, heavy cream and copious amounts of buttery crust is gonna be good. But even so, I was still surprised by just how delicious it was -- short, flaky crust, topped with a mixture of smooth, rich chocolate and tangy, sweet raspberry jam. It was even worth the clean up...
Chocolate Raspberry Tart
Makes one 9-inch tart
* 2 tablespoons ice water, plus more if needed
* 1 1/4 cups all purpose flour
* 1/3 cup granulated sugar
* 1/4 teaspoon salt
* 8 Tbps (1 stick) cold unsalted butter, cut into cubes
* 2 large egg yolks
* 8 ounces bittersweet chocolate, chopped (if you can find bittersweet chips, it will save you the trouble of chopping!)
* 1 cup heavy cream
* 1 large egg, lightly beaten
* 1/2 cup raspberry puree or jam*
* Fresh raspberries
* Whipped cream
1. Make Tart Dough: In the bowl of a food processor, combine flour, sugar, and salt. Pulse to blend. Add the butter, pulsing until the mixture resembles coarse meal and the pieces of butter are roughly the size of peas. Add the egg mixture and pulse until dough comes together. If the dough is dry, add ice water a tablespoon at a time. (Alternately, you can mix by hand, cutting the butter in with a pastry blender, and mixing the egg mixture in with a fork until it comes together.)
2. Transfer dough to a clean, lightly floured work surface, pat into a ball, and flatten into a disk. If the dough is too sticky to work with, it can be refrigerated for anywhere between 30 minutes and two days - just keep it well wrapped up. Once it's workable, use a lightly floured rolling pin and roll the dough, making a quarter turn after each roll, until the dough is about 1/8 inch thick and 2 to 3 inches wider than your tart pan. Roll the round loosely around the rolling pin and unroll over the tart pan. Press dough into the sides of the pan and trim off the extra scraps. (Just roll your rolling pin over the top of the pan for easy trimming.) Alternately, transfer the dough directly from the bowl into the tart pan, pressing the dough into the pan and up the sides with your hands. Work quickly to keep the dough from getting too warm.
3. With the rack in the lower third of the oven, preheat the oven to 375F. Place the tart tin on a cookie sheet and use the tines of a fork to poke holes evenly throughout the dough to prevent it from bubbling up while it bakes (or you can use pie weights if you've got 'em - I don't have any), and bake for 18-22 minutes until the shell is a deep golden brown. Remove from the oven and brush the inside with the a wash made from the yolk of one egg and a pinch of salt - this will help seal the crust from getting soggy when you fill it. Return to the oven and bake until the glaze is set, 2-3 minutes longer.
4. Make Raspberry Puree: Place one pint of rinsed fresh raspberries, along with 1 tablespoon sugar and one teaspoon lemon juice in a small saucepan - you can also add a splash of liquor if you like. Cook over medium heat, stirring often and crushing the berries with a wooden spoon. Once they've broken down some, add a teaspoon or two of cornstarch and cook, stirring often, until the mixture thickens.You could also substitute raspberry jam if this sounds like too much effort.
5. Make Chocolate Filling: In a small saucepan, bring the cream to a simmer over medium to low heat. Remove from the heat and add the chopped chocolate. Stir until smooth and creamy, then whisk in the egg and stir again until smooth.
6. Pour the chocolate mixture into the pre-baked tart shell and add the raspberry puree or jam evenly. Bake until the center seems set but it still a little quivery when the pan is nudged - 15-18 minutes. Let cool on a rack. Serve slightly warm or at room temperature. It's best the same day it's baked though still tastes good after being refrigerated.
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