Warm Chocolate Raspberry Tart

Warm Chocolate Raspberry Tart

Recipe excerpted from Chocolate Desserts by Pierre Herme and used with permission from TWBookmark.com.
© 2001 by Dorie Greenspan

Beware this chocolate and raspberry tart - it's a gustatory seductress. It has a beckoning look, but it's the flavors and textures that get you. The ganache filling is warn, only just set, and almost like custard, soft and rich and silken and smooth. And it's studded with raspberries, a fruit that takes on a different character when heated. Baked, even just briefly as the are here, the berries have a gentle sweetness and an even more distinctive flavor, as though the warmth of the oven ripened them to perfection. The sweet almond crust that cradles the filling offers a little butteryness and a touch of crunch, a nice counterpoint to the creamy filling.

THE CRUST
1 fully baked 8 ¾- inch (22-cm) tart shell made from Sweet Tart Dough, cooled to room temperature

Keep the cooled crust, with the tart ring still in place, on the parchment-lined baking sheet. (The crust can be baked up to 8 hours ahead and kept at room temperature.)

THE FILLING
½ cup (55 grams) red raspberries
5 ounces (145 grams) bittersweet chocolate, preferably Valrhona Noir Gastronomie, finely chopped
1 stick (4 ounces; 115 grams) unsalted butter, cut into 8 pieces
1 large egg, at room temperature, stirred with a fork
3 large egg yolks, at room temperature, stirred with a fork
2 tablespoons sugar

1. Center the rack in the oven and preheat the oven to 375 degrees (190 degrees Celsius).

2. Fill the tart crust with the raspberries.

3. Melt the chocolate and the butter in separate bowls either over - but not touching - simmering water or in the microwave. Allow them to cool until they feel only just warm to the touch (104 degrees [60 degrees Celsius], as measured on an instant-read thermometer, is perfect).

4. Using a small spatula, stir the egg into the chocolate, stir ring gently in ever-widening circles and taking care not to agitate the mixture - you don't want to beat air into the ganache. Little by little, stir in the egg yolks, then the sugar. Finally, still working gently, stir in the warm melted butter. Pour the ganache over the raspberries in he tart shell.

5. Bake the butter for 11 minutes - that should be just enough time to turn the top of the tart shell, like the top of a cake. The center of the tart will shimmy if jiggled - that's just what it's supposed to do. Remove the tart from the oven, slide it onto a rack, and allow it to cool for about 10 minutes before serving.

TO SERVE
¼ cup (25 grams) red raspberries
Vanilla Crème Anglaise (optional)

Scatter the fresh red raspberries over the top of the tart and, if you'd like, serve with some crème anglaise.

Makes 6 to 8 servings

KEEPING: the crust can be made ahead, but the tart should be assembled as soon as the ganache is made. And while the tart is meant to be eaten soon after it comes from the oven, it can be kept overnight in the refrigerator and brought to room temperature before being eaten the next day. The filling will be firmer and denser, but still delicious.

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