Chocolate Raspberry Tarts + Exciting News!
This summer proved to be challenging for blog posting. Between spending time in the mountains, trying to get my daughter moved, and finding the time to enjoy the mountains biking, I barely found time to blog post . I thought about it everyday, but the days just got away from me.
Here we are back in town, my daughter’s in Minneapolis, enjoying her new place and city, and I’m back to blogging again.
Before I continue I’d like to invite each of you, and any of your friends you’d like to share this with, to follow me on Periscope to WATCH ME LIVE while I share recipes and culinary tips. If you follow me, you will be alerted each time I’m ready to go live. While you watch me cook, (these will be short segments) you can post questions, and if you like what you see, touch the screen on your phone, and hearts will appear. I’m very excited about this medium and hope you’ll join me for my first LIVE weekly BROADCAST, tomorrow or Thursday morning. I want to be sure I’m set up properly.
To join Periscope you will need to download the App to your iPhone or Android, once you join, look for the photo of people at the bottom right of your screen and tap it. Then at the top left, tap on the magnifying glass, and search for Vicki Bensinger. Tap on my name and click to follow. Now you’re ready to watch me if you choose to, each time I go live. That’s all there is to it.
Now back to my post………………..
Monday was my sons 29th birthday. I asked him what kind of cake he wanted me to make him, but he didn’t feel like a cake. So I decided to try these Chocolate Raspberry Tarts.
After making these with a raspberry chocolate mousse-like filling, I decided I preferred my balloon method best for the shell. Not only is it easier, but they come out perfect almost all the time. Making the chocolate cups in the tin is fine, but if your chocolate coating doesn’t end up thick enough when you remove the foil, they will tear. Two out of four of mine fell apart.
That said, I especially like this filling. It’s quick and easy to prepare, and tastes smooth and creamy with a hint of raspberry flavor laced throughout the chocolate cream filling.
Watch my method for making the chocolate balloons. Then once chilled, fill them with this delicious raspberry chocolate cream filling, topped with fresh berries. I think you’ll love it. Plus it makes for a special dessert.
Add the cream filling to a piping bag with a star tip and swirl the filling into each cup and chill. Then top with the berries and powdered sugar, and serve to your guests. I’m certain there won’t be a single drop or morsel left on anyone’s plate.
Below I’ve included the entire recipe using the the tin foil tart pans in the event you’d like to try it. They’re very pretty, but honestly I love the ones made with balloons, they’re unique and foolproof! You can be the judge though……………………………..
Chocolate Raspberry Tarts
- 7 oz. dark chocolate (55-70% cocoa)
- Four 4" Tart Pans
- 5 oz. fresh or frozen raspberries
- 1/4 cup granulated sugar
Chocolate Raspberry Filling
- 7 oz. dark chocolate (55-70% cocoa)
- 1 1/4 cups whipping cream, cold
- Raspberry puree
- Fresh Raspberries
- Powdered sugar
- Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz. and 1.5 oz. Place the 5.5 oz. chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until it melts. The temperature should read on a thermometer 105 -115 degrees F. Take the bowl off the heat. Add the 1.5 oz. of chocolate into the melted chocolate and stir until smooth.
- Fill each tart pan 1/4 full with chocolate, then rotate the tin to coat all sides. To insure the chocolate tart holds up apply a thick layer of chocolate. Pour the excess chocolate back into the bowl, and place them upside down on parchment paper while you prepare the remaining tins. If necessary remelt the chocolate again over simmering water if it hardens.
- Refrigerate the tins for at least 30 minutes, while completing the other steps or until the chocolate hardens. This step can be prepared a few days in advance and kept refrigerated until ready to be filled.
- Prepare the raspberry puree. Place raspberries and sugar into a small saucepan and bring to a boil. Simmer for 5 to 10 minute and remove from heat. Pour puree into a sieve to remove the seeds. Set aside until ready to use.
- Prepare the chocolate raspberry filling. Place chocolate into a heatproof bowl and melt over simmering water. Add raspberry puree and stir to combine.
- Pour heavy cream into a bowl and whip until stiff peaks form. Fold a third of the cream into the chocolate mixture until incorporated.
- Fold the chocolate mixture into the remaining whipped cream.
- Assemble the cups. Make a small cut at one end of each mold if necessary, and tear them off to reveal the chocolate cups. Fill the chocolate cups with raspberry chocolate filling. Refrigerate for at least 2 hours or until set.
- Before serving top each cup with fresh raspberries and sprinkle powdered sugar on top.