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Black Dinah Chocolatier's Kate Shaffer - Peruvian Chocolate Raspberry Tart recipe for a delicious bittersweet tart that takes full advantage of raspberries.hic

More information: Black Dinah Chocolatiers

RECIPE: Peruvian Chocolate Raspberry Tart

For the crust:

  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, melted
  • 1 cup flour

For the filling:

  • 7 ounces Peruvian bittersweet chocolate (or any good quality bittersweet chocolate), chopped
  • 1 cup half and half
  • 1/4 cup raspberry puree
  • 1 large egg, lightly beaten
  • Optional toppings:
  • Lots of softly whipped cream
  • A pile of of fresh raspberries
  • Chocolate shavings
  • A handful of fresh mint leaves
  • Preheat your oven to 350 degrees.

To make the crust, combine the sugar, salt and vanilla extract in a small bowl. Pour in the hot 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 with a removable bottom. Place the pan on a cookie sheet and bake for 20 minutes, or until the curst just barely begins to brown.

Remove the tart shell from the oven, but keep the oven on.

While the crust is baking, make the filling. Place the chopped chocolate into a medium-size heat proof 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. Then 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 the tart is cool, carefully extract it from the tart pan and top with whipped cream, raspberries and mint leaves.

Spring has finally sprung - which means fresh fruits are back in the mix. Kate Shaffer from Black Dinah Chocolatier shares a recipe for a delicious bittersweet tart that takes full advantage of raspberries.

More information: Black Dinah Chocolatiers

RECIPE: Peruvian Chocolate Raspberry Tart

For the crust:

  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, melted
  • 1 cup flour

For the filling:

  • 7 ounces Peruvian bittersweet chocolate (or any good quality bittersweet chocolate), chopped
  • 1 cup half and half
  • 1/4 cup raspberry puree
  • 1 large egg, lightly beaten
  • Optional toppings:
  • Lots of softly whipped cream
  • A pile of of fresh raspberries
  • Chocolate shavings
  • A handful of fresh mint leaves
  • Preheat your oven to 350 degrees.

To make the crust, combine the sugar, salt and vanilla extract in a small bowl. Pour in the hot 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 with a removable bottom. Place the pan on a cookie sheet and bake for 20 minutes, or until the curst just barely begins to brown.

Remove the tart shell from the oven, but keep the oven on.

While the crust is baking, make the filling. Place the chopped chocolate into a medium-size heat proof 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. Then 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 the tart is cool, carefully extract it from the tart pan and top with whipped cream, raspberries and mint leaves.

Spring has finally sprung - which means fresh fruits are back in the mix. Kate Shaffer from Black Dinah Chocolatier shares a recipe for a delicious bittersweet tart that takes full advantage of raspberries.

More information: Black Dinah Chocolatiers

RECIPE: Peruvian Chocolate Raspberry Tart

For the crust:

  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, melted
  • 1 cup flour

For the filling:

  • 7 ounces Peruvian bittersweet chocolate (or any good quality bittersweet chocolate), chopped
  • 1 cup half and half
  • 1/4 cup raspberry puree
  • 1 large egg, lightly beaten
  • Optional toppings:
  • Lots of softly whipped cream
  • A pile of of fresh raspberries
  • Chocolate shavings
  • A handful of fresh mint leaves
  • Preheat your oven to 350 degrees.

To make the crust, combine the sugar, salt and vanilla extract in a small bowl. Pour in the hot 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 with a removable bottom. Place the pan on a cookie sheet and bake for 20 minutes, or until the curst just barely begins to brown.

Remove the tart shell from the oven, but keep the oven on.

While the crust is baking, make the filling. Place the chopped chocolate into a medium-size heat proof 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. Then 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 the tart is cool, carefully extract it from the tart pan and top with whipped cream, raspberries and mint leaves.

Spring has finally sprung - which means fresh fruits are back in the mix. Kate Shaffer from Black Dinah Chocolatier shares a recipe for a delicious bittersweet tart that takes full advantage of raspberries.

More information: Black Dinah Chocolatiers

RECIPE: Peruvian Chocolate Raspberry Tart

For the crust:

  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, melted
  • 1 cup flour

For the filling:

  • 7 ounces Peruvian bittersweet chocolate (or any good quality bittersweet chocolate), chopped
  • 1 cup half and half
  • 1/4 cup raspberry puree
  • 1 large egg, lightly beaten
  • Optional toppings:
  • Lots of softly whipped cream
  • A pile of of fresh raspberries
  • Chocolate shavings
  • A handful of fresh mint leaves
  • Preheat your oven to 350 degrees.

To make the crust, combine the sugar, salt and vanilla extract in a small bowl. Pour in the hot 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 with a removable bottom. Place the pan on a cookie sheet and bake for 20 minutes, or until the curst just barely begins to brown.

Remove the tart shell from the oven, but keep the oven on.

While the crust is baking, make the filling. Place the chopped chocolate into a medium-size heat proof 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. Then 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 the tart is cool, carefully extract it from the tart pan and top with whipped cream, raspberries and mint leaves.

Spring has finally sprung-wich means fresh fruits are back in the mix. Kate Shaffer from Black Dinah Chocolatier shares a recipe for a delicious bittersweet tart that takes full advantage of raspberries.hic

More information: Black Dinah Chocolatiers

RECIPE: Peruvian Chocolate Raspberry Tart

For the crust:

  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, melted
  • 1 cup flour

For the filling:

  • 7 ounces Peruvian bittersweet chocolate (or any good quality bittersweet chocolate), chopped
  • 1 cup half and half
  • 1/4 cup raspberry puree
  • 1 large egg, lightly beaten
  • Optional toppings:
  • Lots of softly whipped cream
  • A pile of of fresh raspberries
  • Chocolate shavings
  • A handful of fresh mint leaves
  • Preheat your oven to 350 degrees.

To make the crust, combine the sugar, salt and vanilla extract in a small bowl. Pour in the hot 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 with a removable bottom. Place the pan on a cookie sheet and bake for 20 minutes, or until the curst just barely begins to brown.

Remove the tart shell from the oven, but keep the oven on.

While the crust is baking, make the filling. Place the chopped chocolate into a medium-size heat proof 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. Then 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 the tart is cool, carefully extract it from the tart pan and top with whipped cream, raspberries and mint leaves.

Spring has finally sprung-wich means fresh fruits are back in the mix. Kate Shaffer from Black Dinah Chocolatier shares a recipe for a delicious bittersweet tart that takes full advantage of raspberries.hic

More information: Black Dinah Chocolatiers

RECIPE: Peruvian Chocolate Raspberry Tart

For the crust:

  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, melted
  • 1 cup flour

For the filling:

  • 7 ounces Peruvian bittersweet chocolate (or any good quality bittersweet chocolate), chopped
  • 1 cup half and half
  • 1/4 cup raspberry puree
  • 1 large egg, lightly beaten
  • Optional toppings:
  • Lots of softly whipped cream
  • A pile of of fresh raspberries
  • Chocolate shavings
  • A handful of fresh mint leaves
  • Preheat your oven to 350 degrees.

To make the crust, combine the sugar, salt and vanilla extract in a small bowl. Pour in the hot 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 with a removable bottom. Place the pan on a cookie sheet and bake for 20 minutes, or until the curst just barely begins to brown.

Remove the tart shell from the oven, but keep the oven on.

While the crust is baking, make the filling. Place the chopped chocolate into a medium-size heat proof 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. Then 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 the tart is cool, carefully extract it from the tart pan and top with whipped cream, raspberries and mint leaves.

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