Black-Bottom Raspberry Tart

Recipe by Cooking Pleasures, August/September 2003, pg. 28-29

Description: "This dessert seems so decadent, with its layers of chocolate and raspberry cream, that you'll be surprised to find it's not overly sweet."

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NOTES : Although you can use frozen raspberries for the filling, you'll want to find the ripest, reddest, most fragrant fresh berries to decorate the top.

(CMN): Made in 2003. The lack of sugar in the raspberry fluff is counterbalanced by the sweetness of the chocolate layer. I couldn't find raspberry syrup, so I used blackberry instead - I don't think it made a difference.

Ingredients:

CRUST
1/3 cup sliced almonds
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup unsalted butter -- melted
1/2 teaspoon almond extract

CHOCOLATE FILLING
8 ounces semisweet chocolate -- coarsely chopped
1/2 cup heavy whipping cream
1 1/2 tablespoons raspberry liqueur -- or syrup

RASPBERRY FILLING
10 ounces frozen sweetened raspberries -- thawed
1 tablespoon raspberry liqueur -- or syrup

GARNISH
1 cup fresh raspberries

Directions:
Heat oven to 350° F. Place almonds in food processor; pulse until finely ground. Add graham cracker crumbs and 2 tablespoons sugar; pulse to combine. Press in bottom and up sides of 10-inch tart pan with removable bottom. Bake 8 to 10 minutes or until fragrant and slightly darker. Cool completely on wire rack. (Crust can be made up to 1 day ahead. Cover and store at room temperature.)

Place all chocolate filling ingredients in small saucepan. Heat over medium-low heat until chocolate is melted, stirring occasionally. Stir until blended. Pour into crust; refrigerate while making raspberry filling. (Tart can be made to this point up to 1 day ahead. Cover and refrigerate.)

Place thawed raspberries in food processor; process until pureed. Press through strainer into medium saucepan; discard seeds. Stir in 1 tablespoon liqueur. Sprinkle gelatin over raspberry mixture; let stand 2 minutes or until gelatin softens. Cook and stir over medium heat 2 to 3 minutes or until mixture is warm and gelatin is dissolved. Pour into medium bowl; place bowl in larger bowl of ice water. Stir 8 to 10 minutes or until mixture is cool and begins to jell.

In medium bowl, whip 2 cups cream and 2 tablespoons sugar at medium-high speed until soft peaks form. Fold in raspberry mixture until no streaks of white remain; spread in crust over chocolate. Place raspberries on top. Cover; refrigerate at least 2 hours or up to 12 hours. Store in refrigerator.

Serving Size : 8
Per Serving: 550 calories, 40.5 g total fat (23.5 g saturated fat), 5 g protein, 47.5 g carbohydrate, 100 mg cholesterol, 90 mg sodium, 4 g fiber.


© 2007 C Nuland. All rights reserved.