This is the perfect recipe for all you chocolate lovers out there. SUPER TUSCAN authors Gabriele Corcos and Debi Mazar share this delicious Chocolate and Raspberry tart that’s almost too pretty to eat.
Once you learn how to make a crostata, you will have a large range of desserts at your fingertips. While the Double Peach Tart has the filling baked in, here the crust is first fully baked and cooled, then filled with a luscious chocolate cream and topped with fruit. If you wish to glaze the fruit for a professional finish, melt 1∕2 cup red currant jelly over low heat and use it to paint the raspberries. But we are very unfussy bakers, and the confectioners’ sugar is our preferred topping.
- 1 recipe Crostata Dough
- 3∕4 cup heavy cream
- 6 ounces semisweet chocolate (about 55% cacao), finely chopped
- 1 tablespoon grappa, brandy, or Cognac
- 3 cups fresh raspberries, as needed (about three 6-ounce containers) Confectioners’ sugar, for garnish
1. Make the crostata shell according to the directions on page 235, through step 3, but after removing the foil and weights, return the pan to the oven and continue baking until the shell is completely golden brown. Let the crostata shell cool in the pan on a wire cake rack.
2. Bring the cream to a simmer in a small saucepan over medium heat. Remove from the heat and add the chocolate. Let stand until the chocolate softens, about 2 minutes. Add the grappa. Whisk until the chocolate melts and the mixture is completely smooth. Pour into the cooled pastry shell. Refrigerate until the filling is cooled and set to a pudding-like consistency, about 1 hour.
3. Arrange the raspberries close to each other on top of the chocolate filling. Refrigerate until the filling is completely chilled, at least 1 hour and up to 1 day. Just before serving, sift confectioners’ sugar over the raspberries. Serve chilled or at room temperature.
Still have chocolate on your mind? Try these gooey chocolate pecan cookies.