Thursday, July 9, 2015

Chocolate Raspberry Tart

We found this recipe while looking through some cookbooks that we have around the house. It looked so delicious that we went to the store, bought the ingredients that we didn't already have (which wasn't much) and began baking!

The recipe calls for whole milk, we tried making it with almond milk instead so that Georgia could eat more of it (she doesn't eat much dairy), but it turned out pretty gross, it was kind of like snot. So, advice, use the whole milk! Also, it called for dark chocolate, but we decided to go with semi-sweet. This recipe looked delicious and it didn't disappoint! Not only is this good with raspberries, but we also think that it would be good with strawberries on top.

1 cup all-purpose flour, plus extra for dusting
1/4 cup cocoa powder
7 Tbsp. unsalted butter, chilled and diced
1/4 cup sugar
2 large egg yolks
1/2 tsp vanilla extract
For the filling:
1/2 cup sugar
1/2 cup cornstarch, sifted
2 large eggs, at room temperature
1 tsp. vanilla extract
1 3/4 cup whole milk
6 oz dark chocolate, chopped
14 oz raspberries

  1. Rub the flour, cocoa powder, and butter together until they resemble fine crumbs. Stir in 1/4 cup sugar. Beat the egg yolks with the vanilla and add it to the flour mixture, bringing it together to form a soft dough. Add a little cold water if the mixture seems too stiff. Wrap in plastic wrap and chill for 1 hour
  2. Preheat the oven to 350F. Roll out the pastry to 1/8 in thickness.Use it to line a 9 in tart pan, leaving an overlapping edge to be removed later. Prick the base all over with a fork.
  3. Line the pastry with parchment paper and add baking beans. Place on a baking sheet and for 20 min. Remove the beans and paper and return to the oven for 5 minutes more.trim excess pastry
  4. For the middle, beat together the sugar, cornstarch, eggs, and vanilla. In a pan, bring the milk and 4 oz of the chocolate to a boil, whisking all the time. Take it off the heat just as it starts to bubble up. Pour the milk into the egg mixture, whisking all the time
  5. Return to the cleaned out pan and bring to a boil over medium heat, whisking. When it thickens, reduce the heat to it low and cook for 2-3 minutes. Turn into a bowl, cover the surface with plastic wrap to prevent a skin from forming and leave to cool.
  6. Melt the remaining chocolate and brush around the inside of the crust. Leave to set. Beat the cold creme for the middle with a wooden spoon and transfer into the crust. Arrange the raspberries over the top. Remove from the pan.
Note: This is best eaten the same day its made, but will store overnight in the refrigerator. 

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