Ingredients with Measurements:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2-3 tablespoons ice water
- For the filling:
- 1 cup heavy cream
- 1/2 cup raspberry jam
- 1/2 cup semisweet chocolate chips
- 1/4 cup unsalted butter, cut into small pieces
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Double boiler or heatproof bowl set over a pot of simmering water
Step-by-step instructions:
For the crust:
1. In a large mixing bowl, whisk together the flour, cocoa powder, and sugar.
2. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and 2 tablespoons of ice water, and mix until the dough comes together. Add more ice water if needed.
4. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the fridge for at least 30 minutes.
5. Preheat the oven to 375°F.
6. Roll out the dough on a floured surface to fit the tart pan. Press the dough into the pan and trim the edges.
7. Prick the bottom of the crust with a fork and bake for 15-20 minutes, until firm. Let cool.
For the filling:
1. In a small saucepan, heat the heavy cream and raspberry jam over medium heat until the jam is melted and the mixture is hot but not boiling.
2. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chocolate chips and butter together, stirring occasionally.
3. In a separate mixing bowl, whisk together the eggs, sugar, and salt until light and frothy.
4. Gradually whisk in the hot cream mixture, then the melted chocolate mixture.
5. Pour the filling into the cooled crust and bake for 20-25 minutes, until the filling is set but still slightly jiggly in the center.
6. Let cool to room temperature, then chill in the fridge for at least 2 hours before serving.
Time:
Preparation time: 45 minutes
Cooking time: 40-45 minutes
Chilling time: 2 hours
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Total Fat: 28g
Saturated Fat: 17g
Cholesterol: 125mg
Sodium: 100mg
Total Carbohydrate: 39g
Dietary Fiber: 2g
Sugars: 22g
Protein: 5g
Substitutions for ingredients:
- You can use any flavor of jam you like for the filling.
- You can use bittersweet or milk chocolate instead of semisweet.
Variations:
- You can add chopped nuts or dried fruit to the crust for extra texture.
- You can top the tart with fresh raspberries or other berries before serving.
Tips and tricks:
- Make sure the butter for the crust is cold and cut into small pieces for the best texture.
- Don't overmix the dough or it will become tough.
- Blind-baking the crust before adding the filling will prevent it from getting soggy.
- Let the tart cool completely before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
- Store the tart in the fridge, covered, for up to 3 days.
Reheating instructions:
- Serve the tart cold or at room temperature.
Presentation ideas:
- Dust the top of the tart with cocoa powder or powdered sugar before serving.
- Serve slices with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh raspberries or other berries
- Mint leaves
- Chocolate shavings
Pairings:
- Coffee or espresso
- Red wine, such as Pinot Noir or Merlot
Suggested side dishes:
- Fresh fruit salad
- Green salad with a tangy vinaigrette
Troubleshooting advice:
- If the crust is too crumbly, add more ice water a tablespoon at a time until it comes together.
- If the filling is too runny, bake the tart for a few more minutes until it sets.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Tarts have been a popular dessert in Europe since the Middle Ages, and chocolate tarts became popular in the 19th century.
Flavor profiles:
- Rich, chocolatey, and slightly tangy from the raspberry filling.
Serving suggestions:
- Serve the tart as a dessert for a dinner party or special occasion.
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