Chocolate Raspberry Tart
Posted on September 18, 2013 by Amy Lim
I will admit that I am not much of a cook when it comes to the savoury, but if it is one thing I can do without demolishing the kitchen, it’s baking. I’m not entirely sure where my love for baking stems from, but my family and friends don’t seem to care much for the reason as long as I continue providing them with their favourite desserts. One such dessert would be my Chocolate Raspberry Tart. So popular, that it has even proven useful when I need the occasional favour or two. Based off a recipe by Stephanie Jaworski (whose website and videos I absolutely adore), I have modified it slightly to suit, well… me.
You’ll have to forgive me though, for I almost never follow a recipe to a tee, and pretty much never measure how much I actually end up using. I did try this time, but there may be “some” discrepancies. Hur hur.
This recipe is really simple and comes in most handy when the mother announces that morning that we have guests that evening and she has completely forgotten dessert (provided you magically have all the ingredients in your kitchen). Also, if you really don’t have the six hours or overnight required setting time, you could stick it in the freezer instead. Just remember to transfer it to the fridge an hour before serving so you don’t end up with chocolate raspberry ice cream instead – though most people wouldn’t mind that either I reckon. Enjoy!
Chocolate Raspberry Tart
Based on a recipe by Stephanie Jaworski
100 grams almond biscotti, ground
100 grams Kambly’s Butterfly biscuits, ground
85 grams butter, melted
1 cup raspberry sauce (I used frozen raspberries from the depths of my freezer, but fresh raspberries are fine as well)
300 grams semi-sweet chocolate
280 ml thickened cream (containing 40% butterfat – which goes straight to the bum)
Cocoa powder for coating
Unsweetened chocolate bar, grated
Firstly, preheat your oven to about 180°C and have a 20cm tart pan ready.
For the crust: In your food processor, grind both the biscotti as well as the butterfly biscuits. Try and get them as fine as possible or you’re going to have a hard time pressing it neatly in your tart pan later. Once done, transfer the mixture to a bowl and add the melted butter. Mix well and line the bottom and up the sides of your tart pan. Stick this in the oven and bake it for about 15 minutes or until you feel it has obtained a nice golden brown. Remove it from the oven and let it cool on a wire rack completely before adding the filling.
For the filling: Once again with your food processor, preferably after you have rinsed it, blend the raspberries and put the milkshake looking sauce through a strainer over a bowl, and press the raspberries to extract the juices. Stephanie’s recipe advises adding sugar here, but I decided not to as I was already using semi-sweet chocolate – it really depends on how much of a sweet tooth you have.
Next, place the chocolate into a bowl (if you’re using bars, remember to break them up first). Heat up the thickened cream in a sauce pan until it just about begins to boil. Pour the boiling cream immediately over the chocolate and let it sit for a couple of minutes. Stir the mixture until smooth. Pour in the raspberry sauce you made earlier and mix well. I used 1 cup as opposed to Stephanie’s ⅓ cup since I wanted the raspberry flavour to be much more apparent in the tart. Feel free to experiment and remember to keep tasting along the way till you get your desired mix.
After which, pour the filling into the crust, smooth it over with a spatula, cover and leave it in the fridge to set overnight or for at least six hours.