This week’s Tuesdays With Dorie recipe for Soft Chocolate and Raspberry Tart was one that I was really looking forward to making after reading Dorie’s delectable introduction:
“After this tart hs baked and cooled just a little, the chocolate filling takes on the lovable characteristics of pudding, becoming soft and creamy and seductively slithery, and the flavor of the berries intensifies.”
I wasn’t thrilled by how the tart looked out of the oven. I used an 8″x11″ rectangular tart pan, and the filling didn’t quite cover the raspberries, so these raspberry nubs poked through the top.
As Dorie described, the filling was soft and and velvety smooth, but the tart held it’s shape as it was cut. The crust is Dorie’s Sweet Tart Dough w. Nuts, and flaky texture was a fantastic contrast to the soft filling.
Looking at this tart, you would assume this to be sweet, rich and filling right? Actually, the chocolate filling was subtly sweet, and it did not overpower the the flavor of the raspberries.
With a dollop of lightly sweetened whipped cream and additional berries, this tart is a perfect sweet ending that doesn’t send you into a food coma.
I loved this tart! I’m looking forward to making this again in a smaller pan and experimenting with a different fruit – I think cherries are calling my name.
For the complete recipe, please visit Rachelle’s blog Mommy? I’m Hungry. Also, join me in checking out the TWD blogroll, as I’m curious to see how everyone’s tarts turned out….all delicious, I’m sure!