Chocolate Tart with Raspberries

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At work we had a going away party for one of my supervisors who is moving on to bigger and better things (sad day). She wanted the link to this blog, and I gave it to her, so maybe she will see this.  If so, HI! Now she is a big desserts person, so my colleagues and I decided to make a few desserts for her. Of course my colleagues are big chocolate people and so is my supervisor. Now you know that I am not the biggest chocolate fan, but I sucked it up and made this anyways. I found it scrolling through my food network app on the way to the market and was able to find everything I need. Turns out its not THAT complicated and it tasted pretty good too for a guy who isn’t big on chocolate. The recipe worked out well, but I also thought I would decorate it more with some vanilla buttercream frosting and topped it with raspberries to complete it.

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Ingredients:

  • 2 cups all purpose flour
  • 5 tbsp sugar, separated
  • 1/2 tsp salt, separated
  • 3/4 cup unsalted butter, cold, cut into small cubes
  • 1 large egg, separated
  • 2 tbsp ice water, possibly more if necessary
  • 1 cup heavy cream
  • 1/2 cup milk
  • 10 oz semi-sweet chocolate, chopped (I used chips)
  • 2 large eggs @ room temp

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Instructions

  • For the dough, combine flour, 3 tbsp sugar, and 1/4 tsp salt in a large mixing bowl
  • Add the butter cubes and mix (i used my hands) until you have course crumbs
  • Combine 1 egg yolk with 2 tbsp ice water and blend together
  • Make a well at the bottom of the pastry bowl and add yolk/water mix
  • Blend the yolk mix with the dough (make sure not too wet or crumbly. If it is too crumbly, add 1 tbsp ice water)
  • Form dough into disk, wrap in plastic, and refrigerate for at least 30 min
  • Roll out the dough and place in tart pan, pressing firmly into all the ridges
  • Let it relax in the refrigerator for 15 min
  • Bake in oven at 350 degrees for 30 min (recipe says to use foil and pie weights, but I didn’t and it turned out fine)
  • Take out the crust, use the egg whites to wash, and rebake for ~7-8 min (make sure it doesn’t burn)
  • While the crust cools, make the filling
  • Heat heavy cream and milk in a pot over med-low heat, until simmering
  • Remove from heat and slowly stir in the chocolate making sure that it melts evenly and smoothly
  • Evenly stir in the 2 tbsp sugar and 1/4 tsp salt
  • Whisk the 2 room temp eggs and then incorporate them into the mix
  • Pour the chocolate into the cooled tart shell
  • Bake at 325 degrees for 18-20 min until the filling sets and the surface is glossy
  • Let the tart cool and set before cutting (I had to put mine in the fridge for ~15-20 min to help it set)
  • Decorate if you’d like, or just dive right in!

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5 thoughts on “Chocolate Tart with Raspberries

    • Thank you! Still new to the whole dessert and piping thing, so hopefully it improves as I try more stuff. But yes, it was good and my coworkers thought so too (so its not just me being weird and saying that I promise!)

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