Raspberry Tart with Chocolate Cream

The Raspberry Tart with Chocolate Cream Recipe is a fruit tart with a twist, here chocolate is baked into and brushed over the pastry shell, and the crème pâtissière is enriched with melted dark chocolate a perfect partner for fresh raspberries.

Chilling time:
1 hr

Special equipment:
9in (22cm) tart pan baking beans

1 cup all-purpose flour, plus extra for dusting
¼ cup cocoa powder
7 tbsp unsalted butter, chilled and diced
¾ cup sugar
2 large egg yolks
½ tsp pure vanilla extract
½ cup cornstarch, sifted
2 large eggs, at room temperature
1 tsp pure vanilla extract
1¾ cups whole milk
6oz (175g) dark chocolate, chopped
14oz (400g) raspberries
confectioner’s sugar, to dust

1 Rub the flour, cocoa powder, and butter together until they resemble fine crumbs.

2 Stir in 1⁄4 cup sugar. Beat the egg yolk with the vanilla extract and add it to the flour mixture, bringing it together to form a soft dough.

3 Add a little cold water if the mixture seems too stiff. Wrap in plastic wrap. Chill for 1 hour.

4 Preheat the oven to 350°F (180°C).

5 Roll the pastry out to a thickness of 1⁄8in (3mm). Use it to line the pan, leaving an overlapping edge of 3⁄4in (2cm); trim excess with scissors. Prick the base all over with a fork.

6 Line the pastry with parchment paper and add baking beans. Place on a baking sheet and bake for 20 minutes.

7 Remove the beans and paper and return it to the oven for another 5 minutes. Trim excess pastry.

8 For the crème pâtissière, beat together the remaining sugar, cornstarch, eggs, and 1 teaspoon vanilla extract.

9 In a pan, bring the milk and 4oz (100g) of the chocolate to a boil, whisking all the time. Take it off the heat just as it starts to bubble up. Pour the milk onto the egg mixture, whisking all the time.

10 Return to the cleaned-out pan and bring to a boil over medium heat, whisking. When it thickens, reduce the heat to its lowest and cook for 2–3 minutes, whisking.

11 Turn into a bowl, cover the surface with plastic wrap to prevent a skin forming, and leave to cool.

12 Melt the remaining chocolate in a bowl set over a pan of simmering water and brush around the inside of the crust. Leave to set. Beat the cold crème pâtissière with a wooden spoon and transfer into the crust.

13 Arrange the raspberries over, remove from the pan, and dust with confectioner’s sugar.

Best eaten the same day it is made, this will store in the refrigerator overnight.

Raspberry Tart with Chocolate Cream
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