Monday, January 30, 2017

Chocolate Silk Tart with Raspberry Caramel

Maybe this was inspired by Valentine's day...?

...errr....considering the history of chocolate posts on this blog, this was more likely inspired by my addiction to the fruit of the gods.

Since we are just a few weeks from V-day (ew, nobody should call it V-day), then I'll stick with the theme.

A silky baked ganache-type chocolate tart is perfect for any occasion. It is so delicious on its own that you need nothing more to make it fancy. Nonetheless, a dollop of fresh cream, a dusting of cocoa powder or this pull-out-all-the-stops raspberry caramel makes that lucky person know how much you care.

Raspberry and chocolate pair so well together because they have complementary tartness. Most don't think of chocolate being sour - it's sweet right? But really good quality bittersweet chocolate is acidic naturally. Too much sugar can mask it (rendering it boring in my opinion) but just enough makes it pleasantly palatable.

First bake the crust. Then pour in the fluid silky chocolate filling. Bake in a low oven just until it is barely set. It should still be very wobbly in the center. It gets its set by way of just-cooked egg yolks making this a chocolate custard at heart. We can visualize what over-cooked egg yolks are like, so erring on the under-baked side is a good option.

Let it cool at room temperature and serve as is, or chill for a few hours (or even overnight) for a slightly firmer texture. This also makes it easier to slice.

Raspberry caramel is a bonus and does require a thermometer to make it come to just the right piping consistency that you see here in the photo, but don't be intimidated by it. Folding some good raspberry jam into whipped cream would also be a divine accompaniment if time isn't on your side.

V-day or not, get this tart in your gob, or in somebody else's.


Chocolate Silk Tart with Raspberry Caramel
Makes 8-10 servings

For the pastry:
1 cup plus 2 tbsp (160g) all-purpose flour
2 tbsp (25g) granulated sugar
¼ tsp salt
7 tbsp (100g) very cold unsalted butter, cut into ½-inch cubes
1 large cold egg, well beaten

For the chocolate filling:
8 oz (227g) dark chocolate (minimum 60% cocoa), coarsely chopped
½ cup (118 ml) 35% whipping cream
½ cup (118 ml) 2% milk
pinch of salt
1 tbsp (14g) unsalted butter
2 large egg yolks

For the raspberry caramel:
2 cups (200g) frozen defrosted raspberries
¼ cup (60g) 35% whipping cream
2 tbsp (28g) unsalted butter chopped
1 ¼ cups (250g) granulated sugar
2 tbsp (40g) light corn syrup
3 tbsp (45ml) water
pinch of salt

To make the pastry, whisk together flour, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into flour mixture until it resembles coarse crumbs. The butter should be well dispersed so that the mixture looks uniformly brown and there is no dusty flour left in the bowl, but there should still be some larger oat flake-sized pieces remaining. Drizzle beaten egg into flour mixture while gently stirring with a fork. Continue to mix dough until dry ingredients are moistened and it holds together in clumps but does not yet form a ball. Turn the crumbly dough out onto a clean work surface and gather it together in a ball with your hands, turning it frequently and pressing in loose bits until it forms a mass. Flatten into a disk, wrap tightly with plastic wrap and refrigerate until firm, about 2 hours.

On a lightly floured work surface, roll the dough out to just over 1/8-inch thickness. Fit it into a 9-inch tart pan with removable bottom, pressing it gently into the corners and up the sides of the pan. Push down or tuck excess dough around the edges along the sides of the pan to create a thicker edge crust. Balance the rolling pin over the pan and roll it over the top so that it cuts the pastry around the edges. Pull off excess pastry and refrigerate until very firm, at least 30 minutes.

Preheat your oven to 375°F.

Prick chilled pastry all over with a fork and bake until it pulls away from the sides and is golden brown, 17-20 minutes. (With baking beads, bake 15 minutes with them in and 10 minutes with them out to brown the crust). Transfer to a wire rack and let cool slightly while making the filling.

Reduce oven temperature to 325°F.

To make the filling, place chopped chocolate in a large heatproof bowl and set aside.

Combine cream and milk in a small saucepan and bring it to the boil. Immediately pour it over the chopped chocolate and let stand for 3 minutes, stir until smooth. Cool 3 minutes. Stir in egg yolks, one at a time, until mixture is smooth. Do not use a whisk in order to prevent excessive air incorporation. Stir in butter and salt. Pour into pre-baked chocolate crust and place it onto a large baking sheet. Bake until set around the edges, but still very slightly wobbly in the center, about 14-16 minutes. The filling will set as it cools.

To make the raspberry caramel, blend the fresh or frozen defrosted raspberries with cream in a blender or food processor until smooth. Push through a fine sieve to take out the tiny seeds. Measure your mixture and you should have around 1 cup.

Heat your sugar, water and corn syrup in a saucepan until the sugar has dissolved, wash down the sides of the pan using a wet pastry brush and then leave it to bubble without stirring. Once it starts to turn golden add your raspberry cream mixture and the butter. Stir until well combined. Return to the heat, attache a candy thermometer to the pan and cook until it reaches 230ºF (110ºC). If you don’t have a candy thermometer take a small amount and let it cool on a plate to see roughly how thick it will be. Pour into a heat proof bowl and chill thoroughly. Once cooled, pipe it onto tart and serve.

Pin It


Post a Comment