This tart is a taste sensation! Seriously, it was a taste explosion from sweet to tart from tart to sweet. The dark chocolate pastry shell is dark bitter chocolate, then the chocolate confectioner’s custard is sweet then the raspberries on top are tart and then the raspberry coulis is sweet and the King Island Cinnamon Yoghurt sits somewhere between sweet and tart. My mouth is watering again while I’m writing about it….Good Lord it was awesome!!!
I’m the first to admit that I occassionally cheat and today i cheated…I bought Careme hand made dark chocolate shortcrust pastry from the freezer at Lucia’s at Central Markets. It was expensive, but worth saving the time!
I didn’t have fresh raspberry’s on hand; only frozen..and i stupidly put the just thawed raspberries on the tart long before it was served and so the damn things just kept leaking their juice all over the top…so i spent my ‘saved’ time from buying ready made pastry mopping up the juice!
This isn’t one recipe from a book or magazine, it’s a series of recipes that i used from Larousse Gastronomique.
1 x 260g pkt of Careme hand made dark chocolate shortcrust pasty (or make your own; it’s really not that hard)
Leave the pastry in the fridge overnight to thaw.
Flour the rolling surface (i used cocoa powder) and roll out to desired shape and size.
Line the baking tin and then put in the fridge for 15 mins to rest the pastry. This, according to the manufacturer’s instructions, stops the shell from shrinking).
Blind bake as per instructions on the box. I remove the baking balls and then cook for a further 5-7 minutes without the weights. Put aside to cool.
Confectioner’s Custard (#1) Larousse Gastronomique:
In a heavy-based saucepan, place 50g (2 oz, 1/2 cup) plain (all-purpose) flour, 175g (6oz, 3/4 cup), caster (superfine) sugar, a pinch of salt, 15g (1/2 oz, 1 tbsp) unsalted butte and 4 eggs. Work this mixture with a whisk. Infuse a vanilla pod (bean) in 500ml (17 fl oz, 2 cups) milk, bring to the boil and add it to the mixture. Stir well, place the saucepan over the heat and boil for a few minutes, stirring all the time to prevent the custar from sticking to the bottom. Remove the vanilla pod, pour the custard into an earthenware dish and allow to cool, stirring from time to time.
Chocolate Confectioner’s Custard Larousse Gastronomique:
Use 75-100g (3-4 oz, 3-4 squares) cooking chocolate ( i used 100g Lindt 70% dark chocolate) for 500 ml (17 fl oz, 2 cups) confectioner’s custard. Cut the chocolate into small pieces, add them to the hot custard and stir until they have melted completely.
Raspberry Coulis Larousse Gastronomique:
500g (1 1/8 lb) frozen raspberries, thawed. Reduce to a puree in a blender together with about 250g (9 oz, 1 1/8 cup) caster sugar. I put this through a sieve to get rid of the pips…i hate them getting in between my teeth so i prefer to sieve. Keep some of the raspberries aside to top the tart when serving. Drain them well so the juice doesn’t bleed over custard.
Putting the tart together:
Pour the chocolate confectioner’s custard into the tart shell and carefully spread it evenly to fill the tart.
Top with a few well drained raspberries.
Cut into slices. Dress each piece by dusting with icing sugar, pour over raspberry coulis and a little dollop of yoghurt on the side (I used King Island Cinnamon Yoghurt).
We enjoyed it so much that i sent the other half of the tart home with my eldest daughter because i knew i wouldn’t be able to resist stopping at one slice!