Chocolate and Raspberry Tart
This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.
- Unsalted butter, for tart ring
- All-purpose flour, for work surface
- Michel Roux's Pate Sucree
- 1 cup halved raspberries, plus 24 whole raspberries
- 10 fresh mint leaves, thinly sliced
- 1 cup heavy cream
- 7 ounces good-quality dark chocolate, finely chopped
- 1 ounce light corn syrup
- 4 tablespoons unsalted butter, cut into small pieces
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.
SourceThe Martha Stewart Show, July Summer 2008