Otherwise, use the spoon and sweep method. Measure accurately. Use a kitchen scale to measure by weight when possible.Here are some of my best tips for a perfect berry tart: Arrange the fresh berries on top and refrigerate 1-3 hours before serving. Spread the pastry cream into the crust in an even layer. Brush the preserves onto the bottom and sides of the cooled crust.Īssemble. Strain it through a fine mesh sieve to remove the seeds and fruit pieces. If you’re using preserves with whole fruit or seeds, microwave it in a small bowl until it’s melted and bubbling, stirring once or twice. (For this recipe, I used equal amounts of pastry cream and whipped cream.) To assemble: Whip in the desired amount of heavy cream and fold it into the pastry cream. Cool the cream to room temperature, then refrigerate it until it’s cold.įinish. Scoop the dough into a plastic bag and press from the outside just until it holds together.Ĭhill. The dough will be crumbly, and that’s okay. Pulse about 8 times, just until incorporated. Stir the egg yolk and cream in a small bowl and pour this into the food processor. Add the flour and salt pulse again about 15 times, until the butter is no bigger than small peas.įinish the dough. Pulse about 15 times, or until the sugar disappears. Combine the butter and sugar in your food processor. Again, it’s not hard, but there are a lot of steps involved! To make the crust: Give yourself plenty of time to make this recipe. You can change the berries as the season progresses, and you can also use slices of kiwi, peaches, nectarines, and plums. Use any variety you want based on your preferences or what looks freshest. I’ve also made it with raspberries and blackberries. The one you see here was made with strawberries and blueberries. What berries are best for topping a fresh fruit tart?Īny berries can be used on this tart. Fresh berries – Rinse them, hull them, and dry them well to keep the berries from making your tart soggy.Fruit preserves – This gives your tart a French bakery-style glaze.Vanilla extract or vanilla bean paste – If you want to change things up, you can use almond extract here.Half-and-half – See my list of half-and-half substitutes.Egg yolk – Eggs that are fresh out of the refrigerator separate more easily.Superfine sugar – Here’s how to make superfine sugar.Cold unsalted butter – Cut the butter into 1-inch cubes the colder it is, the better!. There’s no way to go wrong here, trust me.Here’s everything you’ll need to make this fresh, summery berry tart. If you want to make a larger tart, use a 9-inch tart pan and double the ingredients. It’s meant to be eaten the day it is made: berries are very delicate and this tart won’t keep well. This easy chocolate raspberry tart has three simple components: a pre-baked crust, a layer of silky chocolate ganache, and lots of fresh (uncooked) berries. Melt chocolate in cream to form a silky ganache, pour that into the baked tart shell, then, finally, pile on the raspberries. Then you roll it out, bake it for a bit, and let it cool. It’s a four step process, really: first you make a simple little crust, which you can do ahead of time. Quite a few pints of berries get eaten just as they are, and some go into this spectacular but simple chocolate raspberry tart. Of course I make jam how could I not? I make both seedless and regular (seeded) jams. From late August right up until the first frost (usually sometime in October) I can get wonderful fresh raspberries at the farmers’ market or even from wild canes I find growing here and there. Fall berries, though, are more plentiful. Summer berries ripen from early July until August, and I can sometimes find a few from local farmers. There are actually TWO seasons for raspberries here in SE Michigan, which makes me very happy. It’s easy enough to make another when needed! This will give you 4 servings, or 3 if you are generous. I love a good tart, don’t you? This chocolate raspberry tart is a wonderful example of something that’s simple but delicious, and it’s especially good when made with local berries.
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