Photo by T. Mike Fletcher
This Valentine's-themed tart can be made several days ahead and stored in the refrigerator. It can also be frozen and thawed in the refrigerator the day before serving. Either way, just drop on the raspberries when you're ready to serve.
Chocolate Crumb Crust
- 1 1/3 cups graham cracker crumbs (170 grams or 6 ounces)
- 1/4 cup cocoa (25 grams or 1 scant ounce)
- 1/2 cup unsifted powdered sugar (55 grams or 2 ounces)
- 1 stick unsalted butter, melted (114 grams or 4 ounces)
Preparation:
- Mix crumbs, cocoa, and powdered sugar together, rubbing between hands until cocoa and sugar lumps are gone.
- Add butter and toss with a fork until crumbs are completely coated.
- Spray the quiche pan and press crust evenly against sides and bottom, using a scant one half of the pastry on the sides, the remainder on the bottom.
While I have used 4 1/4–inch heart-shaped pans with removable bottoms, a single 9 by 3/4–inch quiche pan with a removable bottom may be used.
Spray the pans with a releasing spray. For each heart-shaped pan, use 1/3 cup (50 grams or 1 3/4 ounces). Press 2/3 of the crumbs against the sides of the pan and 1/3 on the bottom. Press in firmly.
For the 9x3/4 inch pan, use all of the crumbs and press 2/3 against the sides and 1/3 on the bottom.
Filling
- 1 cup 40% cream
- 4 tablespoons unsalted butter (58 grams or 2 ounces)
- 1/4 cup sugar (50 grams or 1 3/4 ounce)
- 10 ounces semi sweet chocolate (285 grams)
- 1 teaspoon vanilla
Preparation:
- Bring the cream, butter, and sugar to a simmer over medium heat.
- Whisk gently to make sure butter is melted and sugar is dissolved. If it is not, reduce heat and continue whisking until all is mixed and mixture is very hot, but not boiling: about 180 F on a candy thermometer.
- Remove from heat
- Add chocolate and vanilla.
- Submerge chocolate under cream mixture and let sit for about 5 minutes.
- Whisk gently until smooth.
Assembly
- Using a rubber spatula, go around all the bottom edges of the pan to make sure all of the chocolate is incorporated.
- Ladle about 2 1/2 ounces of chocolate filling into each shell making sure to stay just under the top of the shell. Chill to set.
- Use all of the filling for the large tart. Chill to set.
- Release the tarts by gently pulling the sides down. If they are stuck at all, use a hair dryer around the edges to warm them. Use a spatula to release the tart from the bottom shell. If making ahead, store in the refrigerator.
- Several hours before serving, fill the tarts with raspberries.
Yields: 6 heart-shaped pans or one 9 by 3/4–inch tart.
Helen Fletcher has more than 25 years of experience owning and operating a wholesale specialty bakery that services hotels, restaurants, and caterers. She is the pastry chef at Tony's and runs the blog Pastries Like a Pro.
