CHOCOLATE AND RASPBERRY TART
This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes.
- Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool.
- In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.
- Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving.
- To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates and serve with reserved raspberries.
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[email protected]This tart was a bit too complicated to make. I would simplify the recipe next time.
Lakmal Priyadarashana
[email protected]This tart was a bit too dry. I would add more butter to the crust next time.
Denis Emmanuel
[email protected]This tart was a bit too dense. I would use more eggs in the filling next time.
Mian kashif 215 Mian kashif 215
[email protected]The crust was a bit too thick for my liking. I would use less flour next time.
Shezi Gujjar302
[email protected]This tart is a bit too sweet for my taste. I would reduce the amount of sugar in the filling next time.
Sohnra Veer
[email protected]I used fresh raspberries instead of frozen raspberries and it made the tart even more delicious.
Regina Hagel
[email protected]I substituted dark chocolate for the semisweet chocolate and it turned out great.
desmond igwe
[email protected]This tart is a bit pricey to make, but it's worth it for a special occasion.
Dewayne Mobbs
[email protected]I'm not a baker, but I was able to make this tart without any problems. The instructions were easy to follow.
Aung Min Khant
[email protected]This tart is perfect for a romantic dinner. It's elegant and delicious.
Shivam Shah
[email protected]I made this tart for my friend's birthday party and it was a huge success. Everyone loved it!
mds hossain01
[email protected]This tart is a bit time-consuming to make, but it's worth it. The end result is a beautiful and delicious dessert that will impress your guests.
Nagomane Hakayake
[email protected]I'm not a big fan of chocolate, but I loved this tart. The raspberry filling is tart and refreshing, and it balances out the sweetness of the chocolate perfectly.
Md Shahadat Islam
[email protected]The chocolate ganache is so rich and decadent. It's the perfect topping for this tart.
Yami Tap
[email protected]I love the combination of chocolate and raspberry. This tart is the perfect way to satisfy my sweet tooth.
Malik Zahid
[email protected]This tart is absolutely stunning! It's perfect for any special occasion.
Baby Randy
[email protected]I made this tart for my family and they loved it! The tart was easy to make and the instructions were clear. The tart turned out beautifully and tasted even better.
Kitu Gh
[email protected]This tart was a hit at my dinner party! The chocolate and raspberry flavors were perfectly balanced, and the crust was flaky and delicious. I highly recommend this recipe.