Chocolate and Raspberry Tart

I also wanted to use a fluted tart pan but I do not have one in my collection of pans.

from Dorie Greenspan’s cookbook
Baking From My Home to Yours

After this tart has baked and cooled just a little the chocolate filling takes on the lovable characteristics of pudding, becoming soft and creamy and seductively slithery, and the flavor of the berried intensifies. I use a mixture of dark and milk chocolates because I think a milder blend is better with berries. If you prefer, you can make it with all dark chocolate; using all milk chocolate would set the balance askew.

INGREDIENTS

• 3 ounces bittersweet chocolate, finely chopped
• 2 ounces premium-quality milk chocolate, finely chopped
• 1/2 cup heavy cream
• 1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces
• 1 1/2 tablespoons sugar
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup (6-ounce container) fresh raspberries
• 1 9-inch tart shell made with Sweet Tart Dough with Nuts (page 444 & below), fully baked and cooled

Getting Ready: Center a rack in the oven and preheat the oven to 300 degrees F. Put the tart pan on a baking sheet lined with parchment or a silicone mat.

 Set a heatproof bowl over a pan of gently simmering water, add the bittersweet and milk chocolates and heat, stirring occasionally until the are melted. Remove the bowl from the heat.

 Meanwhile, bring the cream, and butter just to a boil. Pour the cream-butter mixture over the chocolate and let it stand for 30 seconds. Working with a whisk or a rubber spatula, gently stir the liquid into the chocolate-start stirring in the center of the bowl and work your way out in ever-widening circles. When the mixture is smooth, stir in the sugar, then the eggs and finally the yolk. Rap the bowl against the counter to break any bubbles that might have formed.

Scatter the berries over the bottom of the crust, then pour the chocolate ganache over them.

Bake the tart for about 30 minutes – the filling should not jiggle if you tap the pan and a knife inserted into the center of the tart should come out a little streaky. Transfer the tart pan to a rack and cool to room temperature before serving.

Makes 8 servings

Serving: There are some people who like this tart ever so slightly warm, but the flavor and texture don’t really come into their own until the tart is cooled to room temperature. Serve it cold and it will lose its lovely creaminess. Whatever temperature ends up being your favorite, do serve the tart with whipped cream or creme fraiche.

Storing: This tart is best served the day it is made. In fact, it’s really best just a few hours out of the oven, if you can swing that.

Playing Around: Try the tart with blackberries or blueberries, but not with strawberries – they’re too watery. The tart is also good with cherries, either fresh or bottled small cherries packed in heavy syrup. I like to use slightly sour griottes (French cherries) or amarene (Italian cherries). Both are available at specialty store. If you use cherries in syrup, drain them and pat dry before use.