Conference turris::cooks

1346.0. "TART: Double Chocolate Raspberry Tart" by CURIE::JOY (Gotta get back to Greece!) Wed Aug 24 1988 14:28

    This note is also entered in the CHOCOLATE notes file.

    Copied without permission from Chocolatier Magazine, May 1988
It looks difficult but its not, just a little time consuming...but WORTH 
IT!

To quote one of my friends who had a piece of this, "....this is better 
than an orgasm..."   Decide for yourself!


		Double Chocolate Raspberry Tart


	Three clearly defined thin layers of raspberry filling, white 
chocolate butter cream and chocolate glaze combine to form a dessert to 
please the eye and the palate.

Yield: 10 servings
Preparation Time: 3 hours

Tart pastry:

1 1/2 c. all-purpose flour
1 tbsp. granulated sugar
1/4 tsp. salt
1 large egg yolk
3 to 4 tbsp. iced water
10 tbsp. chilled unsalted butter, cut into 1/2 inch cubes


Raspberry filling:

One 10-oz. pkg. frozen raspberries in light syrup, thawed
2 tbsp. sugar
1 1/2 tbsp. cornstarch


White chocolate buttercream:

4 oz. white chocolate, coarsely chopped
8 tbsp. unsalted butter, softened
1/4 c. superfine sugar
2 large eggs, at room temp.
1/2 tsp. vanilla


Chocolate glaze:

4 oz. bittersweet chocolate, coarsely chopped
4 tbsp. unsalted butter, softened

Decoration:

10 fresh raspberries


Make the tart pastry:

1. In a medium bowl, stir together the flour, sugar and salt. In a glass 
measuring cup, stir together the egg yolk and 3 tbsp. of water.

2. Place the butter cubes on top of the flour mixture. Using your 
fingertips, quickly rub the butter into the flour until the mixture is the 
texture of oatmeal flakes.

3. Make a well in the center of the flour/butter mixture and add 2 tbsp. of 
the egg yolk/water mixture. Using your fingertips, toss the flour/butter 
mixture and continue adding the egg yolk/water mixture until the dough just 
clings together. Add the remaining 1 tbsp. of iced water only if necessary.

4. Using the heel of your hand, smear half the dough at a time about 3 
inches across a smooth work surface until the dough is thoroughly blended. 
Using a pastry scraper, gather the dough into a ball. Pat the dough into a 
small flat round and wrap it in waxed paper. Refrigerate for 45 to 60 
minutes until firm.

Prepare the tart shell:

5. Butter the bottom and sides of an 11 inch round fluted tart pan with 
a removable bottom.

6. Lightly dust a work surface and rolling pin with flour and roll the 
pastry into a 14-inch circle. Using a pastry brush, remove the excess flour 
from the surface of the dough. Carefully roll the dough onto the rolling 
pin and transfer the dough to the prepared tart pan. Gently ease the dough 
into the fluted edge. Fold in the edges of the dough to make a double layer 
of dough against the inside rim of the pan. Press the dough against the 
sides of the pan making sure that there are no air pockets. Using your 
thumbs, trim the excess dough by pressing against the fluted edge. 
Refrigerate the tart shell for 30 minutes.

7. Position a rack in the center of the oven and preheat to 375 degrees. 
Lightly butter one side of a 14" piece of aluminum foil. Set the foil 
buttered side down into the pastry shell. Using the tines of a fork, prick 
through both the foil and the pastry shell in eight different places at 
least 1" apart. Fill the foil with 2 cups of raw beans or rice to help the 
pastry keep its shape.


8. Bake the pastry shell for 20 to 25 min., until the edges are slightly 
puffed and brown. Carefully remove the foil and its contents. Continue 
baking the shell for 8 to 12 min., until the bottom and sides are golden 
brown. Cool the pastry shell completely on a wire rack. Remove the shell 
from the tart pan.

Make the raspberry filling:

9. In a food processor fitted with the metal chopping blade or in a blender, 
puree the raspberries with the syrup. Strain the puree through a fine sieve 
into a bowl to remove the seeds.

10. In a small non-aluminum saucepan, stir together the sugar and 
cornstarch. Stir in the raspberry puree until smooth. Cook over medium 
heat, stirring constantly until the mixture comes to a full boil. Remove 
the pan from the heat. Transfer the mixture to a metal bowl. Set the bowl 
over a bowl of iced water and stir the raspberry filling frequently for 5 
to 10 min. until cold. Remove the bowl from the bowl of iced water. Cover 
the surface of the raspberry filling with plastic wrap and refrigerate.

Make the white chocolate buttercream:

11. In the top of a double boiler over hot, not simmering water, melt the 
white chocolate, stirring constantly until smooth. Remove the top part of 
the double boiler from the bottom and cool the chocolate 5 to 10 min., 
until tepid.

12. In a medium bowl, using a hand-held electric mixer set at medium speed, 
beat the butter and sugar for 1 to 2 min., until creamy. Gradually mix in 
the white chocolate. Add the eggs one at a time, beating well after each 
addition until light and fluffy. Beat in the vanilla.

Assemble the tart:

13. Place the tart shell on a serving plate. Reserve 1/2 cup of the 
buttercream to pipe rosettes on the top of the tart. Using a small off-set 
metal cake spatula, spread the chilled raspberry filling into the bottom of 
the tart in a thin, even layer. Spread the white chocolate buttercream in 
an even layer over the raspberry filling. Refrigerate the tart for 20 to 30 
min., until the buttercream is firm.

Prepare the chocolate glaze:

14. In the top of a double boiler, over hot, not simmering, water, melt the 
chocolate and butter, stirring frequently until smooth. Using a small 
offset metal cake spatula, carefully spread the glaze in a thin, even layer 
over the white chocolate buttercream. Refrigerate the tart for 5 to 10 
min., to set the glaze.

Decorate the tart:

15. Fill a pastry bag with a star tip (such as Ateco #4) with the reserved 
buttercream. Pipe ten rosettes, evenly spaced, around the edge of the tart. 
Top each rosette with a raspberry. Keep the tart refrigerated until 30 min. 
before serving.


*Recipe developed by Bev and John Shaffer of What's Cooking, First Place 
winner in the catering division at the Women's Network Chocolate Festival 
in Akron, OH.