Unlike my much-belated strawberry shortcake post last week, I was determined to get this delectable tart recipe posted while it’s still raspberry season.
Last weekend, we spent a glorious morning (finally, some sunshine!) picking red and yellow raspberries at Greig Farm in Red Hook.
The raspberry bushes are up on a small hill and there was a lovely breeze that kept the clear, sparkling day from feeling too hot. And there’s a nice pastoral view of the farm from up there, too. I’m a sucker for farmland so I drank in this view with real pleasure.
The raspberry bushes, themselves, did not look so hot. And no wonder, as there were a surprising number of Japanese beetles making themselves right at home on them, eating lacy patterns into the leaves. However noxious their presence, I took it as a reassuring sign that Greig obviously does not spray much – good news for us since we ate a lot of berries while we picked. In fact, I’ve since heard that Greig has not sprayed at all this season – good for them! (though good for the beetles, too, unfortunately…)
Despite the ravages of the Japanese beetles, we managed to pick plenty of berries before Will insisted on leaving. And they were mighty tasty, too.
When we got home, we rinsed them all and froze half our haul to use this winter in waffles, smoothies and sauces. I set the other half aside while I began concocting this glorious dessert.
I was excited to finally be putting the French tart tin I’d purchased shortly after my friend Peter‘s inspirational class on pastry many months ago to some use — a fitting maiden voyage.
I’d been inspired by the addition of a raspberry purée in The Busty Baker’s lovely-looking recipe so while I blind-baked the shortbread tart crust I’d just prepared, I cooked up a quick raspberry jam on the stovetop with a bunch of berries, some sugar, lemon juice and a little jot of triple sec.
When the tart shell was finished baking, I poured the jam right into the shell along with the warm chocolate mixture. It looked pretty psychedelic. Kind of like a new planet in the making or something (oh, to live on a planet made of chocolate and raspberries…)
Then into the oven for a little while. When it came out, I thought it looked pretty boss. I let it cool for a while before removing the rim.
Then I cut a piece, added some fresh berries and devoured it (well, in reality, I took a whole bunch of pictures and then I devoured it.)
It does not take a genius to guess that anything involving fresh raspberries, bittersweet chocolate, heavy cream and copious amounts of buttery crust is gonna be good. But even so, I was still surprised by just how delicious it was — short, flaky crust, topped with a mixture of smooth, rich chocolate and tangy, sweet raspberry jam. It was even worth the clean up…
Next: The recipe