Wednesday, 17 September 2014

Raspberry Chocolate Tart

There few sorts of fruit that really go perfectly with chocolate. Cherry is my favourite.

But raspberries make chocolate desserts shine.

Raspberries ... Do you know that they take a special place in the Rose family? They do not flower so beautifully, but their flavour is as mesmerizing as the blooming rose. 



The Raspberry Room

It was solid hedge, loops of bramble and thorny   
as it had to be with its berries thick as bumblebees.   
It drew blood just to get there, but I was queen   
of that place, at ten, though the berries shook like fists   
in the wind, daring anyone to come in.  I was trying   
so hard to love this world—real rooms too big and full   
of worry to comfortably inhabit—but believing I was born
to live in that cloistered green bower: the raspberry patch   
in the back acre of my grandparents’ orchard.  I was cross-   
stitched and beaded by its fat, dollmaker’s needles.  The effort   
of sliding under the heavy, spiked tangles that tore   
my clothes and smeared me with juice was rewarded   
with space, wholly mine, a kind of room out of   
the crush of the bushes with a canopy of raspberry   
dagger-leaves and a syrup of sun and birdsong.   
Hours would pass in the loud buzz of it, blood   
made it mine—the adventure of that red sting singing   
down my calves, the place the scratches brought me to:   
just space enough for a girl to lie down.   


for the tart shell:

use half recipe of pâte sucrée 
(the one we used in the Peach tart with Almond Cream).

Follow the instructions for preparing up until the shell with the pan is refrigerated for two hours.

Line the shell with parchment paper and fill it with dry beens or ceramic pearls.

Bake at 180C for about 20-25 min until the edges become light golden.

Remove the beans. Bake for another 10-15 min. Leave to cool.


for the filling:

Chocolate Ganache


175 g dark chocolate
125 ml whipping cream
1 Tbsp dark honey
25 g butter at room temperature

Bring the cream and honey to boil.

Have the chocolate chopped in a bowl. Pour the boiling cream over the chocolate. Let stay for 5 min.

Stir the mixture gently until well homogenized and glossy ganache is formed.

Incorporate the butter. Cover the dish with cling foil. Leave at room temperature.

Use before it hardens completely.


Tailoring:

Keep the tart in the pan while you are tailoring.

Melt 30 g of dark chocolate. Brush the bottom of the shell.

Distribute the ganache evenly in the cooled shell. Tap on the counter to remove the air bubbles.

Leave to harden at room temperature. Arrange the raspberries. 

Remove the tart from the pan. Place on a serving plate. Refrigerate.

Take out of the fridge at least an 30 min before serving.












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