Chocolate Almond Tart With Raspberry Recipes

CHOCOLATE ALMOND TART WITH RASPBERRY

Steps:

• First, make the pastry by mixing the dry ingredients (flour, sugar, cocoa powder and salt) in a food processor then add the butter and pulse until you get a fine breadcrumb texture. Add the egg yolk, pulse again to mix then add a little water gradually and pulse so that the dough comes together in large clumps.
• Bring the dough together into a ball and wrap in plastic wrap/cling film and refrigerate for 30 minutes - this helps to avoid the pastry shrinking when you bake it.
• While the pastry is cooling, make the filling by melting the butter in a small pan until just starting to smell nutty and light brown in color. Remove form the heat and melt the chocolate with the residual heat from the pan and allow to cool slightly.
• In a small bowl, mix the almond flour, sugar, cardamon, egg and vanilla. Add the butter-chocolate mixture and mix well. Alternatively, you can just add the almond flour etc to the chocolate-butter mixture once it is lukewarm.
• Once pastry has almost finished cooling time, preheat the oven to 375F/190C.
• Roll out the pastry to around 1/8in/2-3mm thick and line 4 small tart moulds. Blind bake the pastry (by lining with parchment paper and filling with baking beans) for 15 mins until starting to dry.
• Remove the parchment paper and beans, allow the pastry to cool slightly then put some of the filling in each and spread carefully across the bottom. Press some raspberries, open side down into the filling (as many as you like, but around 6 per tart works well) then bake for around 30 minutes until the filling looks like it is fairly dry and feels springy-firm rather than soft. Serve warm or cold. You can chill and keep any leftover in the fridge for a day or two.

RASPBERRY ALMOND TART

Steps:

• Preheat the oven to 400 degrees F.
• Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
• Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
• NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.

CHOCOLATE RASPBERRY TART

Steps:

• For Crust:
• Combine flour, sugar, cocoa 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 minutes. (Can be prepared 4 days ahead. Let dough soften slightly at room temperature before rolling out.)
• Preheat oven to 375°F. Butter and flour 13 3/4 x 4-inch rectangular pan with 1-inch-high sides and removable bottom. Roll out dough between 2 sheets of waxed paper to 15x6-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.
• For Filling:
• 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.

WHITE CHOCOLATE-RASPBERRY TART, WITH ALMONDS AND PISTACHIOS

Steps:

• You will need a tart pan with a removable bottom that has been lined with baking parchment.
• Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
• For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
• Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
• When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
• Heat the oven to 350ºF while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
• For the tart filling:.
• Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
• In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
• Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
• Immediately sprinkle with remaining nuts.
• Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
• Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.

RASPBERRY ALMOND TART

Steps:

• In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

CHOCOLATE, ALMOND, AND RASPBERRY TART

Steps:

• For crust: Preheat oven to 350°F Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack.
• For filling and topping : Sprinkle almond paste over crust. Gently press to even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day.
• Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around edge of tart. DO AHEAD: can be made 6 hours ahead. Chill uncovered.
• Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.