Raspberry Chocolate Tart Recipe
This is a brilliant Raspberry Chocolate Tart recipe!. This tasty and addictive tart is a family favorite! Try the Raspberry Chocolate Tart and you will understand why!
Summary
Interest GroupGourmet
Ingredients
FOR THE TART
1 recipe walnut pastry crust baked and cooled
3 ounces imported bittersweet chocolate
3 ounces imported milk chocolate
21/2 tablespoons unsalted butter
1 1/2 pints raspberries or 1 1/2 quarts uniform-size strawberries, split for the glaze
4 ounces red currant jelly
2 tablespoons sugar for the chocolate leaves
2-3 ounces imported bittersweet chocolate
16-24 waxy, nonpoisonous leaves, such as camellia, orange, etc. for the caramel walnuts
1/2 cup vegetable oil
8 walnut halves
1/2 cup sugar
1/4 cup water
Directions
Assemble the tart melt the chocolate in the top of a double boiler.
Remove the insert from the heat and stir in the butter.
Spread the chocolate over the inside of the baked and cooled walnut pastry crust.
Place the raspberries in an orderly fashion over the chocolate before it is set.
Prepare the glaze Combine the currant jelly and sugar in a small saucepan, and bring it to a boil over high heat.
Cook for about 3 minutes, or until the sugar dissolves and the glaze coats a spoon.
Brush the outside and top edge of the tart shell.
MAKE THE CHOCOLATE LEAVES Melt the chocolate in the top of a double boiler.
Wash the leaves and dry them well.
Brush the underside with chocolate, and transfer them to the freezer for a few minutes.
Carefully peel off the leaf, holding on to the stem end
Return the leaves to the refrigerator or freezer until needed.
for the caramel walnuts Heat 1/2 cup oil in a small saucepan until hot.
Drop the walnut halves into the oil for about 30 to 45 seconds, or until lightly colored.
Remove them with a slotted spoon, and drain on paper towels.
In a small saucepan, combine the sugar and water and bring to a boil.
Once the sugar is dissolved, add the walnut halves and adjust the heat down to maintain a slow boil.
Cook for about 10 to 12 minutes, until the nuts are shiny and coated, then remove them with a slotted spoon to a lightly buttered piece of wax paper to cool.
For the decoration either place 8 walnut halves evenly spaced around the outside edge of tart, with 2 chocolate leaves on either side of each walnut or place 8 chocolate leaves evenly spaced around the outside edge of the tart with the stem edge pointed toward the center of the tart.
Place 8 more leaves slightly overlapping the first leaves, working toward the center.
Place the final 8 leaves in the same way, again overlapping slightly.
You should have eight even sections of the tart.
Place 4 walnut halves equally spaced around the outside.
Place the remaining 4 walnut halves in the middle on the rows of leaves which do not already have a walnut .
Remove the insert from the heat and stir in the butter.
Spread the chocolate over the inside of the baked and cooled walnut pastry crust.
Place the raspberries in an orderly fashion over the chocolate before it is set.
Prepare the glaze Combine the currant jelly and sugar in a small saucepan, and bring it to a boil over high heat.
Cook for about 3 minutes, or until the sugar dissolves and the glaze coats a spoon.
Brush the outside and top edge of the tart shell.
MAKE THE CHOCOLATE LEAVES Melt the chocolate in the top of a double boiler.
Wash the leaves and dry them well.
Brush the underside with chocolate, and transfer them to the freezer for a few minutes.
Carefully peel off the leaf, holding on to the stem end
Return the leaves to the refrigerator or freezer until needed.
for the caramel walnuts Heat 1/2 cup oil in a small saucepan until hot.
Drop the walnut halves into the oil for about 30 to 45 seconds, or until lightly colored.
Remove them with a slotted spoon, and drain on paper towels.
In a small saucepan, combine the sugar and water and bring to a boil.
Once the sugar is dissolved, add the walnut halves and adjust the heat down to maintain a slow boil.
Cook for about 10 to 12 minutes, until the nuts are shiny and coated, then remove them with a slotted spoon to a lightly buttered piece of wax paper to cool.
For the decoration either place 8 walnut halves evenly spaced around the outside edge of tart, with 2 chocolate leaves on either side of each walnut or place 8 chocolate leaves evenly spaced around the outside edge of the tart with the stem edge pointed toward the center of the tart.
Place 8 more leaves slightly overlapping the first leaves, working toward the center.
Place the final 8 leaves in the same way, again overlapping slightly.
You should have eight even sections of the tart.
Place 4 walnut halves equally spaced around the outside.
Place the remaining 4 walnut halves in the middle on the rows of leaves which do not already have a walnut .
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