PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Elegant Chocolate Raspberry Tart
| Elegant Chocolate Raspberry Tart | Print |
Recipe By: Alice Morrow
Elegant Chocolate Raspberry Tart
Ingredients
- CHOCOLATE DOUGH:
- 1 ¼ c. flour
- ¼ c. Dutch Process cocoa powder
- ⅓ c. sugar
- ¼ t. salt
- ½ c. cold butter, cubed
- 1 egg yolk
- ¼ c. vanilla
- CHOCOLATE CUSTARD:
- 1 c. whole milk
- 1 c. heavy cream
- 4 egg yolks
- ½ c. sugar
- 2 T. cornstarch
- 2 T. Dutch-process cocoa powder
- ½ t. salt
- 3 ozs. Semisweet chocolate, chopped and melted
- 2 c. fresh raspberries
Instructions
- DOUGH: Combine flour, cocoa, sugar and salt in bowl of mixer. Add butter. With paddle attachment, mix on low until butter is smaller than pea-size but not crumbly.
- Whisk yolk, cream and vanilla in small bowl and add to flour mixture.
- Blend just until dough comes together and is smooth. DO NOT OVERMIX!
- Form dough into a disk. Wrap in plastic and chill 3 hours or up to 4 days.
- CUSTARD: Heat milk and cream in saucepan over medium heat until it begins to simmer. Whisk yolks and sugar in medium bowl. Whisk in cornstarch, cocoa and salt.
- Slowly whisk milk mixture into yolks, adding about ½ c. at a time.
- Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 3-4 minutes.
- Pour custard through a strainer into a clean bowl. Stir in melted chocolate.
- Lay a piece of plastic wrap against surface of custard to prevent a skin from forming.
- Chill until cold, at least 3 hours or up to 4 days.
- Preheat oven 375. Roll dough out on a lightly floured surface to about ¼” thick.
- Roll dough onto rolling pin and then unroll over 4x13” rectangular tart pan with removable bottom.
- Press dough flush against bottom of pan and into bottom corners, and lastly up sides.
- Use your thumb to brush dough even with edge of pan. If you have any holes or cracks, patch with extra dough from edges.
- Lay parchment paper over dough, cutting to fit as needed. Fill with baking beans or pie weights.
- Bake shell until dry around edges, about 15 minutes.
- Carefully remove parchment with beans. Return to oven and bake until center of dough looks very dry, 15-20 minutes (slightly overbaked is better than under baked.)
- Let cool completely, remove pan rim by setting tart on a couple of cans and letting rim fall away. Carefully transfer shell, still resting on pan’s bottom to a serving plate.
- ASSEMBLE TART: Whisk cold custard until smooth. Spread custard into shell and top with rows of fresh raspberries. Keep pie refrigerated and covered.
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