DESSERTED by KATE SHAFFER

Author:KATE SHAFFER
Language: eng
Format: mobi, epub
ISBN: 9780892729944
Publisher: Down East
Published: 2015-05-14T08:32:14.021000+00:00

Peruvian Chocolate Tart with Raspberry Curd

During the 2010 café season, we were very lucky to host a weekly Sunday concert with cellist Jake Woolen. Jake would begin playing at noon, and we would offer a lunch special and an over-the-top dessert to the after-church crowd that attended. When I came up with this recipe, I thought it would go great with cello music. Seriously. Which is how I tested it—over the kitchen sink, with Jake’s sublime playing wafting in from the café. And to this day, it is still the best thing I have ever put in my mouth.

But then again, it could have been the cello music. SERVES 8 TO 10

For the curd:

4 LARGE EGG YOLKS

½ CUP RASPBERRY PUREE (SEE PAGE 36)

1 TEASPOON LEMON JUICE

1 CUP GRANULATED SUGAR

⅛ TEASPOON SALT

6 TABLESPOONS UNSALTED BUTTER

For the crust:

¼ CUP GRANULATED SUGAR

¼ TEASPOON SALT

1 TEASPOON VANILLA

8 TABLESPOONS UNSALTED BUTTER, MELTED

1 CUP FLOUR

For the filling:

8 OUNCES PERUVIAN CHOCOLATE (OR ANY GOOD-QUALITY

BITTERSWEET CHOCOLATE), CHOPPED

1 CUP HALF AND HALF

¼ CUP RASPBERRY PUREE

1 LARGE EGG, LIGHTLY BEATEN

To make the curd, stir together the egg yolks, raspberry puree, lemon juice, sugar, and salt into a medium-size bowl. Place the bowl over a pot of simmering water careful to make sure the bowl doesn’t touch the water. Cut the butter into small pieces and add it to the bowl. Whisk or stir the mixture until it thickens and keeps a soft shape as it falls from your whisk or spoon, about 20 minutes. Try not to boil it, otherwise you’ll get scrambled eggs in raspberry juice.

~

Remove the curd from the heat and pour it into a small bowl. Place a sheet of plastic wrap directly on the surface of the curd. Cool completely.

~

Preheat the oven to 350 degrees.

~

To make the crust, combine the sugar, salt, and vanilla in a small bowl. Pour in the melted butter, then mix in the flour. Press the resulting soft dough along the bottom and completely up the sides of a 9" tart pan. Place the pan on a cookie sheet and bake for 20 minutes, or until the crust just barely begins to brown. Remove the tart shell from the oven, but keep the oven on.

~

Meanwhile, make the filling. Place the chopped chocolate into a medium-size bowl. Pour the half and half into a small saucepan and bring it to a full boil. Remove the pan from the heat and immediately pour it all at once onto the chocolate. Stir or whisk until completely smooth. Whisk in the raspberry puree, then whisk in the egg.

~

Pour this mixture into the hot crust and return it to the oven. Bake for another 10 minutes, or until the filling has begun to set around the edges but still wiggles a little in the middle. Remove the tart from the oven and cool completely.

~

When both the curd and the tart are completely cool, spoon the curd onto the top of the tart, spreading it out to the edges of the tart filling (your crust will be showing). Chill the tart for several hours before serving.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.