I was recently discussing my s'more pie with a friend who had made it sans marshmallows. We were talking about how the filling could work well with a variety of different toppings/fillings and I mentioned that I thought it would be particularly good with crushed raspberries and a shortbread crust.
A few pints of raspberries and one satisfied taste-tester later, here we are. :)
Chocolate & Raspberry Tart
- 1 ½ cups all-purpose flour
- 1 cup powdered sugar
- ½ teaspoon salt
- 1 ½ sticks cold butter, 6 ounces, cut in small pieces
- If your dough isn't holding together, you can add up to 1 egg
- 1 1/4 cups (10 oz.) heavy cream
- 9 ounces bittersweet chocolate chips (not more than 65% cacao if marked)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 pints fresh raspberries, plus more for decoration (~2 pints in total)
NB: depending on the size of your pan(s) you may not need all the dough or filling.
Make and "Blind Bake" Tart Shell
Make and Blind Bake Tart ShellSpray a tart pan, or several mini tart pans with cooking spray. Combine crust ingredients with a pastry cutter or food processor, until the mixture clumps, if needed, add up to one egg. Using fingers, press dough evenly into tart pan bottom and up sides past edge of pan. Prick the dough with a fork, line crust with foil and fill with pie weights/rice/beans etc.
Cover crust and chill for 1 hour. Preheat oven to 375˚F.
Place tart pan(s) on a baking sheet and bake for 10-15 minutes or until golden brown. Cool completely.
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl until frothy, then fold into melted chocolate.
Set aside about dozen raspberries for decorating (or 1 per mini tart ) Crush the remaining raspberries in a sieve to drain the excess juice and spread crushed berries along the bottom of the cooled crust and then pour filling on top.
Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
Remove from tart pan and decorate with remaining raspberries.
If kept at room temperature, chocolate will have a mousse-like texture, chilling the tart in the refrigerator will give it a firmer texture.