Easiest Chocolate Raspberry Tart
Recipe By :Nick Malgieri
Serving Size : 10
Sweet Tart Dough -- (See Recipe)
Chocolate filling:
1 cup heavy cream
10 ounces semisweet chocolate -- or bittersweet
2 tablespoons raspberry liqueur -- or 1 Tablespoon framboise
Finishing:
1 1/2 quarts fresh raspberries -- (three-1/2 pints)
2 tablespoons confectioner's sugar
1/2 teaspoon unsweetened cocoa powder
Butter a 9 or 10-inch loose bottomed tart pan and place the rolled out Sweet Tart Dough in the pan.
Set a rack at the middle level of the oven and preheat to 350 degrees. Bake the tart shell for 20 to 30 minutes, or until it is dry and a deep golden color. Cool on a rack.
To make the chocolate filling, bring the cream to a boil in a medium saucepan over low heat. Remove from the heat and add all the chocolate at once. Shake the pan so that the chocolate is submerged, and let stand for 3 minutes to melt. Add the liqueur and whisk until smooth. Pour the filling into a mixing bowl and refrigerate it until thickened, but not hardened, about 20 minutes. Stir occasionally while it is chilling.
Whisk the filling slightly to make it smooth enough to spread. (If it has hardened, stand the bowl in a larger bowl filled with an inch of hot water and whisk until the right consistency is achieved.) Spread the filling evenly over the cooled tart shell.
Arrange the raspberries over the chocolate filling, pressing them down slightly.
To unmold the tart, stand the pan on a large can or canister and allow the side to fall away. Slide the tart from the pan bottom onto a large, flat bottomed platter. Immediately before serving, dust the raspberries with the confectioners' sugar. Dust the center of the tart sparingly with cocoa, on top of the sugar.
Serve the tart within a few hours of assembling it - do not refrigerate, or both the filling and crust will harden.
Sweet Tart Dough
8 tablespoons unsalted butter -- softened
1/4 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
1 1/4 cups all purpose flour -- bleached
Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with the paddle. Beat on medium speed for 5 minutes, until the mixture is soft, fluffy, and almost white in color.
Beat in the vanilla and the egg yolk and continue beating for another 2 minutes, until the mixture is soft and smooth and resembles buttercream, (If the mixture appears curdled, the butter, egg yolk, or both were too cold and not soft enough when combined. Continue to beat and the mixture will become smooth in a few minutes.) Scrape the bowl and beaters and remove the bowl from the mixer.
Place the flour in a strainer or sifter and sift it, all at once, over the butter mixture. Using a rubber spatula, fold the flour into the butter mixture until no traces of flour remain visible.
Scrape the dough onto the center of a 12-inch square of plastic wrap and shape it into a rough disk. Cover with another 12-inch square of plastic and press the dough between the two pieces of plastic until is about 1/4-inch thick.
Refrigerate the dough.
Yield: 11 ounces of dough, enough for a 9 or a 10-inch crust
Recipe By :Nick Malgieri
Serving Size : 10
Sweet Tart Dough -- (See Recipe)
Chocolate filling:
1 cup heavy cream
10 ounces semisweet chocolate -- or bittersweet
2 tablespoons raspberry liqueur -- or 1 Tablespoon framboise
Finishing:
1 1/2 quarts fresh raspberries -- (three-1/2 pints)
2 tablespoons confectioner's sugar
1/2 teaspoon unsweetened cocoa powder
Butter a 9 or 10-inch loose bottomed tart pan and place the rolled out Sweet Tart Dough in the pan.
Set a rack at the middle level of the oven and preheat to 350 degrees. Bake the tart shell for 20 to 30 minutes, or until it is dry and a deep golden color. Cool on a rack.
To make the chocolate filling, bring the cream to a boil in a medium saucepan over low heat. Remove from the heat and add all the chocolate at once. Shake the pan so that the chocolate is submerged, and let stand for 3 minutes to melt. Add the liqueur and whisk until smooth. Pour the filling into a mixing bowl and refrigerate it until thickened, but not hardened, about 20 minutes. Stir occasionally while it is chilling.
Whisk the filling slightly to make it smooth enough to spread. (If it has hardened, stand the bowl in a larger bowl filled with an inch of hot water and whisk until the right consistency is achieved.) Spread the filling evenly over the cooled tart shell.
Arrange the raspberries over the chocolate filling, pressing them down slightly.
To unmold the tart, stand the pan on a large can or canister and allow the side to fall away. Slide the tart from the pan bottom onto a large, flat bottomed platter. Immediately before serving, dust the raspberries with the confectioners' sugar. Dust the center of the tart sparingly with cocoa, on top of the sugar.
Serve the tart within a few hours of assembling it - do not refrigerate, or both the filling and crust will harden.
Sweet Tart Dough
8 tablespoons unsalted butter -- softened
1/4 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
1 1/4 cups all purpose flour -- bleached
Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with the paddle. Beat on medium speed for 5 minutes, until the mixture is soft, fluffy, and almost white in color.
Beat in the vanilla and the egg yolk and continue beating for another 2 minutes, until the mixture is soft and smooth and resembles buttercream, (If the mixture appears curdled, the butter, egg yolk, or both were too cold and not soft enough when combined. Continue to beat and the mixture will become smooth in a few minutes.) Scrape the bowl and beaters and remove the bowl from the mixer.
Place the flour in a strainer or sifter and sift it, all at once, over the butter mixture. Using a rubber spatula, fold the flour into the butter mixture until no traces of flour remain visible.
Scrape the dough onto the center of a 12-inch square of plastic wrap and shape it into a rough disk. Cover with another 12-inch square of plastic and press the dough between the two pieces of plastic until is about 1/4-inch thick.
Refrigerate the dough.
Yield: 11 ounces of dough, enough for a 9 or a 10-inch crust