Chocolate raspberry tart 💖
A tart is baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry, the filling may be sweet or savoury, through modern tarts are you usually fruit-based, sometimes with.
custard. Tartlet refers to a miniature tart, an example would be egg tart. The categories of "tart ,flan quiche, and pie" overlap with no sharp distinctions.
The French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open.
Tarts are through to have either come from a tradition of layering food, or to be a product of Medieval pie making .enriched dough is through to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viwed as high-cuisine, popular with mobility, in contrast to the view of a commoners pie. While originally savoury with meat filling, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard. Early Medieval tarts generally had meat filling, but later ones were often based on fruit and custard.
And early tart was the Italian crostata ,dating to at least the mid-15th century. It has been described as a rustic free-form version of an open fruit tart.
Tarts are typically free-standing with firm pastry base consisting of dough, itself made of flour,thick filling, and perpendicular sides while pies may have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate.
Our recipe for today is
The ingredients:
Crust :
1 cup unbleached all purpose flour
1/4 cup of sugar.
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into Pieces
1 1/2 tablespoons cold water
1 large egg yolk
6 tablespoons raspberry jam
Filling:
1 cup whipping cream
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 1/2 pint baskets fresh raspberries
1 teaspoon powdered sugar
1 teaspoon unsweetened cocoa powder.
Preparation :
For crust :
Combine flour ,sugar, cocoa powder and salt in medium bowl. Add butter and rub in using fingertips, until mixture resembles coarse meal, add water and egg yolk and mix in with fork until well Incorporated. Gather dough into rectangle chill 20 slightly at room temperature before rolling out.
Prehat oven to 375°f .butter and flour 13 3 /4×4 inch rectangular pan with 1 inch-high sides and removable bottom. Roll out dough between 2 sheets of waxed paper to 15×6 inch rectangle. Peel off 1 waxed paper sheet. Invert dough into prepared pan,press evenly to fit .freeze until firm,about 10 minutes. Peel off second waxed paper sheet. Trim edges
Line crust with foil,fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer
Remove from oven, maintain oven temperature. Spread jam over bottom of crust. Bake until jam is set ,about 3 minutes .transfer pan to rack, cool completely
Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Transfer chocolate ganache to bowl and refrigerate until chilled but not firm ,about 45 minutes or less
Using electric mixer, beat ganache until very thick and semifirm. Spread ganache over jam in crust. ( Can be prepared 8 hours ahead . refrigerate) Arrange raspberries atop ganache. Stir powdered sugar and cocoa in bowl . Sift over tart .
Bon appetit !!!!
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