Chocolate and Raspberry Tart
Spring already here in Texas we see first tree bloom and green shoots everywhere. In March we celebrate International Women Day and Maslinitsa in Russia. We were invited a celebration of these two holidays by our friends at their house and I was been asked to bring a dessert and of course my chocolates. I decided that a rich chocolate and raspberry tart will be appealing to almost everybody. The recipe I found from Ecole Chocolate Academy website. It sounded like it was easy to make and very delicious! I decided to use milk and dark chocolate for the ganache filling in order to give it to it texture a pleasant creamy feel with a bit tart raspberries.
9 oz vanilla or chocolate wafer cookies
1 butter stick(melted)
10 oz dark chocolate
6 oz milk chocolate
1 1/2 cup cream
12 oz of fresh raspberries
Any other berries for decoration
Preheat oven to 350F. In a blander blend wafers until they turn into fine crumbs then add melted butter and blend it again. Transfer crumbs mixed with butter into tart baking pan with removable bottom and press it to the pan with your fingers up to the sides to make it look like a solid crust. Bake it for 13-15 minutes until it is golden in color. Then let it completely cool.
Now make your filling. Puree 6 oz of raspberries in the blander and then run it through the sifter to catch all the seeds, and set the clean puree aside. Using a double boiler method melt chocolates with the cream until it turns to a smooth ganache. Take it from the heat and add raspberry pure, mix it together well.
Sprinkle about 3 oz of whole fresh raspberries into tart crust and then slowly pour ganache over them to cover the tart and the raspberries completely. Let it sit on the counter for about an hour then cover with plastic and refrigerate for at least 6 hours or overnight.
After ganache sets decorate it with fresh raspberries and any other berries of your choice. Enjoy!