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Chocolate and Raspberry Tart recipeServes 8

9 oz (260 g) pâte sucrée
2 cups (250 g) raspberries
3/4 oz (20 g) mint leaves, finely snipped
Chocolate ganache
Scant 1-1/4 cups (250 ml) whipping cream
7 oz (200 g) good-quality semisweet chocolate, 60– 70% cocoa solids, finely chopped
1oz (25 g) liquid glucose, or light corn syrup
4 Tablespoons (50 g) butter, cut into small pieces

1. Roll out the dough to a circle, 1/16 inch (2 mm) thick, and use to line a greased 8-inch (20-cm) diameter (1-inch/2.5-cm deep) tart ring. Chill in the refrigerator for 20 minutes.

2. Preheat the oven to 375ºF/190ºC. Prick the base of the pastry shell. Bake the shell blind, following the instructions on page 12, for 20 minutes. Lower the oven setting to 350ºF/ 180ºC, remove the beans and paper, and bake the pastry shell for another 5 minutes. Place on a wire rack, lift off the ring, and leave the tart shell until cold. Set aside 24 of the best raspberries. Halve the rest, delicately mix with the snipped mint, and spread evenly in the pastry shell.

3. For the chocolate ganache, bring the cream to a boil in a heavy pan over medium heat. Take off the heat, add the chocolate and glucose, and mix with a whisk to a very smooth cream. Still whisking, incorporate the butter, a piece at a time.

4. Pour the ganache over the halved raspberries to fill the pastry shell. Set aside until cold, then chill the tart for at least 2 hours before serving.

5. Use a very sharp knife dipped in very hot water and wiped dry to cut each slice. Place the tart slices on individual plates with the reserved raspberries. Serve cold, but not straight from the refrigerator.

Excerpt from Desserts by Michel Roux, copyright ©2009. Published by Wiley.

Pastry Savory and Sweet

  Pastry: Savory and Sweet by Michel Roux
* Hardcover: 304 pages
* Publisher: Wiley; 1 edition
* Language: English
* ISBN-10: 0470421347

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Posted on Feb 21, 2013


Watch and learn how Heston Blumenthal makes treacle tart, a traditional British dessert made with a buttery shortbread crust, filled with a mixture of golden syrup, bread crumbs and lemon zest, served hot or warm with a dollop of clotted cream, or my favorite, a scoop of vanilla ice cream.

Pastry Dough
400g plain flour
400g unsalted butter
1 heaped teaspoon table salt
100g icing or confectioners’ sugar
Seeds from 1 vanilla pod
Zest of 1 lemon
2 eggs and 2 egg yolks

1. For the sweet pastry, in a bowl, rub together the flour and butter using your fingertips, until the mixture resembles breadcrumbs.

2. Add the icing sugar, eggs, egg yolks, vanilla seeds, lemon zest and mix until the mixture comes together as a dough.

3. Wrap the dough in cling film, then chill in the fridge for 30 minutes, to rest.

4. Flour a large parchment paper and roll the pastry out to 1 cm thick. Then , place another large parchment paper and roll out to 5 mm thick. Place the dough on a sheet tray and place in the fridge for 30 minutes.

5. Lift the rolled pastry by rolling it loosely around the rolling pin, then lower it into the prepared tart case and press into the tart case to mold it to the sides and bottom. Trim off any excess pastry using a sharp knife.

6. Line the base and sides of the tart case with greaseproof paper, then fill it with coins. Transfer to the oven and bake for 30-35 minutes, or until crisp and pale golden-brown. Discard the greaseproof paper and coins. Bake to 15 to 20 minutes in a 150 degrees C oven.

200g unslted butter
75 ml double cream
3 large eggs
1 teaspoons table salt
1/2 loaf brown bread crumbs
Juice of 2 lemons
Zest of 3 lemons
Two (454g) cans Golden syrup

1. Brown the butter by heating the butter until all the solid are in the bottom of the pan and turn golden brown. In another pan heat the golden syrup until liquid, keep it warm.

2. In a large bowl, mix the cream, eggs, salt, lemon juice, zest, bread crumbs, until well combined. Add the warm golden syrup. Mix well. Strain the brown butter and pour into the crumbs mixture, mix until well combined. Pour the mixture in a pour the filling mixture into the crust, then return the tart to the oven and cook for a further 40 to 45 minutes, or until the filling is golden-brown.

3. Remove from the oven and set aside for 15 minutes before serving to allow to cool slightly. Serve warm, with clotted cream or whipped cream.

Posted on Dec 30, 2012


This is my friend Annette’s recipe. She is very good with desserts. I love the pureness of this pie. Syrupy Greek sweets are always served with a glass of cold water. Greeks have always loved making an outing to a cafe or zaharoplasteio (confectioners) to have a sweet. This is often the type of sweet you will find served after Easter lamb. The butter should be heated and melted to a nice golden caramelly color for good flavor, and while you are making this, you will probably have to put the butter back onto the stove to melt again when it hardens a bit.

—From Food From Many Greek Kitchens by Tessa Kiros/Andrews McMeel Publishing

Food from Many Greek Kitchens by Tessa Kiros
Hardcover: 336 pages
Publisher: Andrews McMeel Publishing
Language: English
ISBN-10: 1449406521

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Posted on Jul 3, 2011


A word from Gilles Marchal
This chocolate tart is renowned the world over. At La Maison du Chocolat, we have been following the same recipe scrupulously for thirty years, preparing it exactly the same way every morning in Paris, London, Tokyo, New York, and Hong Kong. I like to serve it with a soft, spiced caramel, a fruit compote, or a citrus zest praline. The shortbread can be prepared the day before by filling the tart molds with dough and then leaving them in the refrigerator. The way the crust is baked is essential to the flavor and how well the dessert lasts. Personally, I prefer it slightly crisp rather than underdone.

Reprinted with permission from La Maison du Chocolat: Timeless Classics with a Twist by Gilles Marchal, copyright © 2009. Published by Stewart, Tabori & Chang. Photo credit: Veronique Durruty © 2009

La Maison du Chocolat: Timeless Classics with a TwistLa Maison du Chocolat: Timeless Classics with a Twist by Gilles Marchal
Hardcover: 152 pages
Publisher: Stewart, Tabori & Chang
Language: English
ISBN-10: 1584798009

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Posted on Nov 2, 2009


These are impressive tarts that are surprisingly easy to make. Blair Van Sant, a self-styled pudding enthusiast, devised this recipe for us. It is toothsome and vaguely nostalgic. The butterscotch flavor is simple and straightforward, and it pairs magnificently well with the oat wheat crust. The crust is fairly forgiving, and the filling is a simple (albeit addictively delicious) homemade pudding. When topped with a few crumbled pieces of a Butterfinger candy bar, the tart becomes a whimsical dinner party dessert.

Reprinted with permission from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, copyright © 2008. Published by Stewart, Tabori & Chang. Photo credit: Tina Rupp © 2008

Baked New Frontiers in BakingBaked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
Hardcover: 208 pages
Publisher: Stewart, Tabori & Chang
Language: English

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Posted on Aug 25, 2009

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