Tuesday, May 10, 2011

Chocolate/Raspberry/Almond Tart

This was made for a BBQ/dessert auction/benefit for Generator Theatre Company , a company I just recently worked with.
If I remember correctly, it went for 50 bucks. And no, my parents did not buy it.

Again, it's adapted from Bon Appetit, I made just a couple of changes.

You'll need:
- 1 1/4 c finely ground chocolate wafer cookies.
- 5 TBS melted unsalted butter

- 6 oz almond paste (can be found in the baking aisle of your local Fred Meyer)
- 6 oz bittersweet chocolate, chopped.
- 1/2 c heavy whipping cream
- 3 half-pint baskets of fresh raspberries
- 2 TBS seedless raspberry jam
- 2 tsp brandy (recipe calls for kirsch, but this could not be found in the booze section of the local Freddy's).
- toasted, sliced almonds.

For the crust:
Preheat the oven to 350
Mix the cookies and butter in a bowl and stir until it's beginning to stick together.
Press the mixture into a thin layer on the bottom and up the sides of a 9 in tart pan with a removable bottom.
Bake the crust for 15-20 mins, until the crust is set and beginning to crisp. Cool completely.

For the filling:
Break the almond paste into crumbles and press into an even thin layer over the crust (Note- it's a little easier to work with the almond paste if your fingers are a little damp).
Simmer the cream
Pour the cream over the chopped chocolate and let it sit for 1 minute. Then stir until combined.
Pour the ganache evenly over the almond paste.
Chill until chocolate is cold- at least 4 hours.

For the topping:
Arrange the raspberries, pointed side up over the top of the tart.
Stir the jam and booze over low heat until blended and warm.
Brush the glaze over the berries.
Sprinkle the almonds around the edge of the tart.

Using a small, sharp knife, gently loosen the crust from the edge of the tart pan. Push the pan bottom up to free the tart (Probably the hardest part of this).

The best part of this was having the empty plate handed back to me while still at the event. The recipient literally "put her face in that"

Spinning: It's a sort-of-oldie but-goodie. The National's High Violet , released a year ago.
It's solid and "majestically mopey."
You can't go wrong with the National and I don't feel the need to justify.


  1. So beautiful and looks amazingly delicious! Thanks for sharing! Hugs!
    -Fiona Z.

  2. Thanks Fiona! Keep an eye out for moose and chicken soon!