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Welcome to How To Cook That I am Ann Reardon
Today we are making a chocolate raspberry tart. It has a crisp pastry base with velvety
chocolate filling balanced by the tartness of fresh raspberries and of course decorated
with some dark chocolate swirls.
To make the pastry you will need sugar, one egg, flour and butter. Add the butter to the
flour and using your fingers grab some butter and flour and begin to squash the butter,
grab some more and squash and rub your thumbs and fingers so that you are rubbing the butter
into the flour.
All of the ingredient quantities for this recipe are listed on the howtocookthat.net
website in grams and ounces and cups and everything that everyone needs wherever you are int eh
world and I will link you to the recipe in the description below this video.
Keep going until it looks like bread crumbs so there are no more large pieces of butter
it is all rubbed into the flour. Add the sugar and just stir that through using a spoon and
then lightly whisk your egg and add that too. Stir it in and use your fingers to squeeze
the mixture to form a ball. And you'll notice we didn't knead the dough and that is because
we want the pastry to crumble in your mouth a bit more like a shortbread. If you knead
it you develop the gluten in the flour which will make the dough have a tougher texture.
Place it on some plastic wrap, squash it down. Put more wrap on top and roll it out.
Remove the top plastic wrap. I am using a loose based baking tin lined with non-stick
baking paper. Lift up the pastry still with the plastic wrap underneath and flip it over
onto the base. Peel off the plastic and trim around the edge of the circle. Take the other
half of your tin, put it over the top and lock it back into place.
Roll the remaining pasty into a snake and flatten it out between two sheets of plastic
wrap using your rolling pin and just make a long strip there. Peel off the top plastic
then using a ruler and a sharp pizza cutter cut a strip of pastry, cutting right through
the plastic underneath so that we can use that to pick up the pastry. Using a ruler
for this will help you get it exactly even all the way around your tart.
Pick up your strip and starting at one end gently place it around the edge of the tin
there. Once it is in place then we can just use our finger to smooth it off all the way
around the edge just in case you've dented it when you were putting it in. Then peel
off the plastic and repeat that with another strip for the other half. Using the plastic
wrap allows you to pick up and handle the very soft pastry dough. If you didn't use
the plastic it would be really quite hard to put it into place. Putting it in a strip
around the edge using the ruler this way instead of just pushing it the whole way in also just
gives more of a neat modern look to it rather than just hte rustic home look. You can just
put all your pastry in and do it rough if you are after more of a rustic look. Line
the base with non-stick paper and add ceramic baking weights on top. If you don't have these
it doesn't matter you can use dried beans or even rice. They just weights down the pastry
while it's baking os that we can blind bake it so that the pastry shell can cook. Place
that in the oven until it is lightly browned. Then remove it from the oven and take out
those weights and the paper. Then put it back in the oven so that base can crisp up. Once
it is golden remove from the oven and leave to cool.
To make the yummy filling you will need milk, cream, milk chocolate, dark chocolate, egg
yolks and sugar. Mix together the sugar and egg yolks. The place the chocolate into a
bowl.
In a saucepan pour in the cream and milk and heat it until just starts to boil. Using a
fork to whisk in the egg yolks and sugar mixture making sure that you keep whisking the whole
time that you are adding that and stir it. This will be ready almost immediately you
can check if it is done by either using a candy thermometer to see if it is at 186F
or 85c or looking at the back of a spoon and wiping a line across it. If you don't get
drips across the line it is done. Or you can tip the pan and if it's starting to stick
it is definitely ready probably a bit over ready. Remove from the heat.
Immediately pour through a fine sieve onto the chocolate. The sieve just gets rid of
any little lumps if it is slightly over done.
Unlock your pastry tin and remove the sides so that you have just got your shell there.
then pick up the shell and place it onto a plate making sure you don't have the baking
paper still on it.
Stir the chocolate cream mixture, the hot liquid will of melted the chocolate. Keep
stirring until it is all combined and smooth.
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Pour it into the pastry case until it is brimming at the top. Gently tap to bring any air bubbles
to the surface. Then put that who;e thing in the fridge to set.
To make your chocolate decorations tip some tempered dark chocolate onto some acetate
and drag over a metal comb. Now you can get the acetate from an office supply store as
a book cover or project cover you can get theme there. you can get these from cake decorating
stores or from hardware stores as tiling glue spreader they have them there.
Lift the acetate and gently roll it and place it into something round like a cup just to
hold it into position while it sets.
Once the tart is firm add raspberries to the top starting at the outside and working your
way all the way around the edge then do another circle and another circle until you get to
the middle.
Remove the acetate from your chocolate to separate those swirls .
Arrange them one at a time on the top poking one end into the tart to make it look pretty.
And you have a beautiful velvety chocolate raspberry tart.
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here for last weeks piping bag hacks you should know video.
Have a great week and I'll see you all on Friday. [music: the boat song by youtube.com/setsailtv
used with permssion]