Raspberries and chocolate pair up beautifully in this sophisticated but easy-to-make dessert. Use raspberry coulis if fresh berries aren't available.
By Lori Longbotham
Lori Longbotham | Luscious Berry Desserts | Chronicle Books, 2006
Yield: 10-12 servings
Ingredients
9 oz. chocolate cookie crumbs or chocolate wafers, broken into large pieces
1/2 cup unsalted butter, melted
Four 1/2-pints ripe raspberries
15 oz. good quality bittersweet or semisweet chocolate, chopped
1 1/2 cups heavy (whipping) cream
Pinch of salt
Method
Preheat oven to 350°F. Butter an 11-inch fluted tart pan with a removable bottom.
If using, pulse wafers in a food processor until finely ground. Add the butter and pulse until well combined. Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
Bake for 12-15 minutes until the crust is set. Let cool on a wire rack.
Pulse one half-pint of raspberries in a food processor just until broken up. Pour through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally. Remove the pan from the heat and whisk in the raspberry purée and the salt.
Scatter the second half-pint of berries over the bottom of the cooled crust. Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries. Refrigerate, tightly wrapped, for at least 6 hours, or overnight. Refrigerate the reserved raspberries for the garnish.
To serve, remove the side of the pan, scatter the remaining half-pints of berries over the tart, and cut into thin wedges.
Lori Longbotham/Luscious Berry Desserts. All rights reserved.
By Lori Longbotham
Lori Longbotham | Luscious Berry Desserts | Chronicle Books, 2006
Yield: 10-12 servings
Ingredients
9 oz. chocolate cookie crumbs or chocolate wafers, broken into large pieces
1/2 cup unsalted butter, melted
Four 1/2-pints ripe raspberries
15 oz. good quality bittersweet or semisweet chocolate, chopped
1 1/2 cups heavy (whipping) cream
Pinch of salt
Method
Preheat oven to 350°F. Butter an 11-inch fluted tart pan with a removable bottom.
If using, pulse wafers in a food processor until finely ground. Add the butter and pulse until well combined. Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
Bake for 12-15 minutes until the crust is set. Let cool on a wire rack.
Pulse one half-pint of raspberries in a food processor just until broken up. Pour through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally. Remove the pan from the heat and whisk in the raspberry purée and the salt.
Scatter the second half-pint of berries over the bottom of the cooled crust. Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries. Refrigerate, tightly wrapped, for at least 6 hours, or overnight. Refrigerate the reserved raspberries for the garnish.
To serve, remove the side of the pan, scatter the remaining half-pints of berries over the tart, and cut into thin wedges.
Lori Longbotham/Luscious Berry Desserts. All rights reserved.