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Tuesday, 1 April 2008

Double Chocolate Raspberry Tart - Perfect!

What is your perfect ingredient?

There are so many that I really can't choose just one, but then, I really want to win a Marcus Wareing cookbook - so I'm going to have to!

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Now don't raise your eyes when you see I chose chocolate - I just really love it and can use it in so many different ways. For this event, I made a two tone chocolate tart using Green & Black's organic bars and Dorie Greenspan's sweet pastry - a firm favourite of mine. The tart was also crammed with fresh raspberries, don't use frozen ones - they'll be too mushy.

Looking at the photo, I think it would have been more striking to have the chocolate layers the other way round with the dark chocolate layer on the bottom. Oh well, I'm just going to have to make it again!

If you would like to learn more and try to win this book, pop over to Maninas where you can read the rules of entry. Good luck!

The fabulous round-up can be found here!

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Double Chocolate Raspberry Tart

8 oz white chocolate
1/3 cup whipping cream
1 tablespoon unsalted butter

8oz dark chocolate
1/3 cup whipping cream
1 tablespoon unsalted butter

1 tart case - mine was 4 ½" x 14"
1 punnet fresh raspberries
Extra chocolate for drizzling

In a double boiler, gently melt the white chocolate with the cream and butter. When melted, stir gently and pour into the pastry case. Working quickly, push the raspberries into this chocolate layer and leave to cool while you get on with the dark chocolate layer.

Melt the dark chocolate, cream and butter as above and pour over the raspberries.

Melt the extra chocolate, drizzle over the tart and place in the fridge to set. About half an hour before serving, you want to take the tart out and let it come to room temperature.

Note: You can melt the chocolate/cream mixtures in glass bowls using the microwave if you are careful. It will only take a couple of minutes, depending on your microwave. Stir every 15 seconds until chocolate and butter has melted into the cream.

Sweet Tart Dough
Adapted from Baking: From My Home to Yours by Dorie Greenspan

8oz plain flour
2oz icing sugar
4oz butter, cut into cubes
pinch salt
1 large egg yolk

Using a food processor, blend the flour, icing sugar and pinch of salt with the cubes of butter until it resembles fine breadcrumbs. Add the egg yolk and pulse gently until the pastry comes together. If the pastry is not binding properly, your egg yolk may not have been big enough, so add a little water or milk, a teaspoon at a time until it does come together.

Turn out onto a lightly floured work surface and roll it out to fit your tart tin. Freeze the crust for at least 30 minutes before baking.

Preheat the oven to 375ºF. Butter the shiny side of a piece of foil and put it buttered side down on the pastry, bake for about 15 minutes. Remove the foil and bake for a further 10 minutes until nicely browned.

Note: Dorie recommends pressing the dough evenly into the tin - I prefer rolling the pastry out with a rolling pin, as I get a more even sheet.

(Printable Recipe)

This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2008 unless otherwise indicated. All rights reserved.


LyB said...

Double chocolate? Raspberries? I love it! It's just beautiful and the flavors must be amazing.

I'm so glad to know the sweet tart dough is good, I have to make it next week for the first time and I need a little reassurance! Thank you!

Pixie said...

This looks so good, no matter where the dark chocolate is placed! Good Luck...and I only have till the 7th-i'm going to have to see if I can come up with something quick!

Jules said...

I loooooveeeeee raspberries and even better when matched with chocolate. This gorgeous dessert reminds me of those lovely rasperry chocolates you made last year.

Sylvie said...

Nic, how do you do it? Your baked goodies always look so perfect and I bet they taste wonderful too!

Maggie said...

Wow oh wow!! That Double Chocolate Raspberry Tart looks very naughty.

Patricia Scarpin said...

Nic, that tart is absolutely divine! Chocolate and raspberry are wonderful together, and I love how you placed the berries in the tart. Beautiful!

Maria♥ said...

OMG what a beautiful tart!


aforkfulofspaghetti said...

Well, it looks fab to me, whichever way round the chocolate layers are...

Anonymous said...

I'm coming back to admire your gorgeous tart! This time, mentally at a safe distance, ie after dinner!

I'll definitely try Dorie's pastry recipe! Thanks for sharing!

Once again, thanks for taking part in the event!

Anonymous said...

I'm coming back to admire your gorgeous tart! This time, mentally at a safe distance, ie after dinner!

I'll definitely try Dorie's pastry recipe! Thanks for sharing!

Once again, thanks for taking part in the event!

Gretchen Noelle said...

This is certainly a beautiful tart. Gorgeous in fact. I think you are right with the switch of the chocolate, not that it would affect the taste at all. Besides that I just *love* the pan you do this in. Adorable!!!

Alfie said...

Oh my gosh that does look delicious! I love the combination of the dark and white chocolate and raspberries - it looks so pretty.

Nic said...

LyB - that pastry is really good and easy. If you have trouble binding it together, add a teaspoon or so of water or milk.

Pixie - thanks and hope you manage to post something!

Jules - thanks! Ahhh, the chocs! Must try them again.

Sylvie - you are too nice, thanks!

Margaret - VERY naughty and not for anyone on a diet!

Patricia - thank you so much!

Maria - thank you too!

Aforkfulofspaghetti - I guess it all tastes the same whichever way you do it, but I like food to look good.

Maninas - thanks so much for holding this competition!

Gretchen - thanks and that tin is really useful for sure!

Thanks Alfie, I love raspberries and chocolate together too.

Valerie Harrison (bellini) said...

Two types of raspberries...I think I have died and gone to heaven:D

Rosie said...

Oooooooooh double chocolate & raspberries WOW oh WOW what an excellent choice!! You really know how to get those taste buds a tingling :) Wonderful bake!!

Rosie x

Anonymous said...

Oh my GOD, what a gorgeous tart, Nic! It looks sooo yummy, and I think the order of the layers is perfect as is!

Anonymous said...

Yummy! i ve just found your blog! They all look superb!!

Nic said...

Thank you Valli, Rosie, and Miri.

Hande - nice to see you, thanks for commenting!

Anonymous said...

What a stunning tart! I agree though, it might be even more stunning with the layers the other way around, shame you will have to enjoy it again...

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Anonymous said...

ooh I think chocolate and raspberry is my fave combination of fruit and chocolate, yummy. This looked so good it made me asp when I saw it!

Cynthia said...

In a word: perfection.

Coffee and Vanilla said...

Simply delicious!! I love combination of raspberries and both chocolates! :)

Jeanne said...

Oh wow! I love the chocolate/raspberry combo and this tart just looks so fantastic... Never mind one perfect ingredient - one perfect tart (and I mean that in the nicest way possible ;-))

Labchimp said...

i made this tart the other day except, when i cut through the tart the raspberries had leaked a bit of juice and stained the chocolate a fair bit. It didnt look so good but tasted awesome. Any easy way to fix this?

Nic said...

brettoid - Thanks for letting me know that you had made this and that it was good.
I think you need really firm raspberries if you don't want them to leak their juice and even then they will leak a little - that is what raspberries do best once cut!!