warm chocolate and raspberry tart
(originally adapted from pierre herme)
1 recipe sweet tart dough (below)
5 ounces bittersweet chocolate, finely chopped
1 stick unsalted butter
1 large egg and 3 large egg yolks, at room temperature
2 tbsp sugar
1/2 cup raspberries
preheat oven the 375f.
melt the chocolate and butter in separate bowls and let them cool.
stir the eggs and sugar together in a bowl. stir in the chocolate slowly and then the butter.
fill your tart shells with raspberries. pour the chocolate mixture into your tart shells.
bake for 11 minutes for a 10 inch tart, less if baking mini ones.
the edges of the tart should look dry and dull but the center should be shiny and jiggly.
let the tart cool for a few minutes just to firm up and serve warm. with sweet cream!
sweet tart dough
2 1/2 sticks unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/2 cup finely ground almond powder
1/2 tsp salt
1/2 tsp vanilla extract
2 large eggs, at room temperature, lightly beaten
3 1/2 cups all-purpose flour
place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. add the sugar, almond powder, salt, vanilla and eggs and, still working on low speed, beat to blend the ingredients, scraping down the paddle and the sides of the bowl as needed. add the flour in three or four additions and mix only until the mixture comes together to form a soft, moist dough.
gather the dough into a ball and divide it into 3 or 4 pieces. wrap in plastic and chill for a minimum of four hours.
on a lightly floured surface, roll the dough to a thickness of between 1/16 and 1/8 inch. fit dough into tart tins (i used several shapes and sizes but the recipe is for one 10 inch tin). if your dough is sticky, fear not. just smoosh it into the tins. watch for thick spots (as in the image above).
place tins in the fridge for 30 minutes.
preheat the oven to 350f.
line tart shells with parchment and fill with beans or pie weights.
bake the for 18 to 20 minutes, just until light golden. transfer to rack to cool.
