Tuesday, March 16, 2010
Soft Chocolate and Raspberry Tart
Hi to all. Sorry I have been a slacker this last week - I have been distracted by all manner of things, including a weekend away in lovely Melbourne, which belied its reputation for bitter weather with summery blue skies and hot sunshine. I ate at some fabulous places while I was there, including Jimmy Watsons in Carlton (salmon pizza with marscapone and salmon roe), Cooper & Milla's in Armadale (banana and date porridge - very thick and substantial - and an enormous lamington), and a Chinese restaurant upstairs in Chinatown somewhere with a 5 course banquet for $32.50 a head that included Peking Duck - yum! (From the photos, I think it was Da Hu Peking Duck Restaurant.) I also had lunch at Cafe Eden in Canterbury - a rather large but lovely honey mustard chicken salad, together with a lime spider.
However, I am back and I have as of Monday night made this week's Tuesday with Dorie recipe. Our host this week is Rachelle of Mommy? I'm Hungry, and she chose Dorie's Soft Chocolate and Raspberry Tart. A dessert with a name like that has me written all over it, so even though I struggled to fit this into my schedule and in fact made it in about 4 stages, it was worth it.
This tart is comprised of a pate sable tart shell, filled with raspberries (in my case, frozen ones) and a milk and dark chocolate ganache. You bake the filling, and it sets at room temperature to a smooth, silky delight studded with tart but complementary raspberries:
Now don't you just wanna sink your teeth into that chocolate filling? This tart is oh so good, and surprisingly not very sweet.
You can get the recipe from Rachelle, and to see what the other TWD bakers thought of the tart, visit the TWD blogroll. As for me, I am having some more tart ...