The addition of tart raspberry puree into the chocolate filling cuts the richness of this tart and makes it utterly delicious! I’ve been trying out a few pastry crust recipes, and my girl Ina Garten’s has worked out the best for me. You can also use a pastry cutter to form the dough, but I prefer to use my food processor and I slowly add water until the dough start to form a ball when pulsed.
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
8 ounces fresh raspberries (more to decorate)
Juice from 1/2 of a lemon
12 oz semisweet chocolate chis
1 1/4 cups heavy cream
- Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Roll out the dough and fit into a 9″ tart pan with removable sides. Don’t stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
- While the crust bakes, make the raspberry puree. In a small sauce pan, combine the raspberries and lemon juice. Turn heat to medium and allow berries to cook and release their juice. Mixture will be very thick. After raspberries have cooked approximately 5 minutes and are mush (mix frequently!), remove from heat and strain berries to separate raspberry puree from seeds. Discard seeds and refrigerate puree until cooled.
- Once the shell and puree are chilled make the filling. In a large bowl, combine the chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, at least 30 minutes. To serve, remove tart from pan and scatter raspberries on top.