8.2.18
Summer colds are really dumb guys. I’ve been doing my best to soldier through it because no one wants to stay inside during summer. So I’ve still worked, met up with friends, drank wine (all the wine), and played a lot of board games because that’s what fun is when you’re over 30, just to prepare you. I also headed to a summer backyard shindig and brought this tart! Underneath all that chocolate is a rich, bright raspberry jam. I told you about my jam spree, I’m not kidding, jam is gonna be all over this blog.
I love the combination of fruit and chocolate and with some chopped pistachio for texture, it’s flavor heaven. And I practiced a little sugar work for funsies. Sugar work is almost fool proof actually, way easier than it seems. Like anything, there’s room for finesse, but if you want to look artistic with a dessert, put some sugar work on that bitch.
I can finally breathe through my nose today so I look forward to being able to smell the things I bake again and not coughing phlegm all over my friends board games. I make up for my grossness in treats!
Raspberry, Chocolate & Pistachio Tart
Ingredients
For the Crust
- 1 1/2 cup flour
- 1/4 cup sugar
- pinch salt
- 1 egg yolk
- 1/2 cup unsalted butter, cold
- 2-4 Tbsp cold water
For the Jam
- 2 cups raspberries
- 2 cups sugar
For the Chocolate Ganache
- 1 cup bittersweet chocolate, roughly chopped
- 1 cup heavy cream
For Decorations
- 1/2 cup pistachios roughly chopped
- 1/2 cup sugar (optional)
- 2 Tbsp water (optional)
Instructions
For the Crust
- In a food processor, pulse together flour, sugar and salt
- Add in butter, sliced, and pulse until it becomes small crumbs throughout dry ingredients
- Add in egg yolk and pulse to combine
- Slowly pour in water until dough begins to come together
- Dump crust out and pat into disc, wrap tightly and let chill at least one hour but overnight is recommended
For the Jam
- Preheat oven to 250
- Place sugar into medium heatproof skillet and place in oven for 15 minutes
- Meanwhile, warm raspberries over medium heat in a medium saucepan, mashing them as they begin to break down
- Continue to mash and allow to boil one minute
- Add in sugar and stir constantly to combine
- Allow to boil 7-10 minutes until mixture feels thicker than when you started
- Remove from heat and pour into heatproof airtight container
- Allow to set in fridge overnight
For the Tart
- Roll out chilled crust until it’s generously larger than tart pan with a loose bottom, around 1/4″ thin
- Carefully place crust in tart pan, pressing into corners and edges
- Roll rolling pin over edge to cut off any overhanging crust cleanly
- Chill for 1 hour
- Preheat oven to 350
- Place foil or parchment paper in crust, filling with dried beans or pie weights
- Bake for 25 minutes
- Remove beans and foil and bake an additional 7-10 minutes, crust should be lightly browned all around
- Allow to cool fully
- Spread an even layer of jam along bottom of crust
- Chill in fridge
- In a medium bowl, place roughly chopped chocolate
- In a small saucepan, heat heavy cream until bubbling around edges of pan
- Pour heated cream over chocolate and allow to stand 1-2 minutes
- Mix together until combined into a smooth ganache, pour over jam
- Chill until ganache sets, a few hours, up to overnight
To Decorate
- Sprinkle chopped pistachios in a circle on tart
- If you choose to do sugar work: Heat sugar and water together over low heat, carefully swirling if needed, but never stirring
- Once fully dissolved and beginning to turn an amber color, remove from heat
- Allow to cool 5-10 minutes, so once fork is dipped into sugar and picked up, strands of sugar fall off
- Over a sheet of parchment paper, flick fork with sugar back and forth, it will set within secondsIf sugar gets too hard simply place over low heat until pliable again
- Break sugar strands off and place into tart with extra raspberries, enjoy
P.S.
*You don’t have to warm the sugar for the jam, but I read that warm sugar dissolves easier so I recommend it
*For some reason raspberry jam sets a little better than strawberry even though I’ve made them the exact same way. I’m assuming there’s science behind that but haven’t looked into it yet
*If you want to make some sugar designs, I’d recommend googling it and watching some tutorials. I’m far from an expert and while maybe one day I’ll feature a post on it, I don’t think I should be teaching it.
