1/4/2024 0 Comments Chocolate raspberry tart![]() Try and get them as fine as possible or you’re going to have a hard time pressing it neatly in your tart pan later. Enjoy!ġ00 grams Kambly’s Butterfly biscuits, groundġ cup raspberry sauce (I used frozen raspberries from the depths of my freezer, but fresh raspberries are fine as well)Ģ80 ml thickened cream (containing 40% butterfat – which goes straight to the bum)įirstly, preheat your oven to about 180☌ and have a 20cm tart pan ready.įor the crust: In your food processor, grind both the biscotti as well as the butterfly biscuits. Just remember to transfer it to the fridge an hour before serving so you don’t end up with chocolate raspberry ice cream instead – though most people wouldn’t mind that either I reckon. Also, if you really don’t have the six hours or overnight required setting time, you could stick it in the freezer instead. This recipe is really simple and comes in most handy when the mother announces that morning that we have guests that evening and she has completely forgotten dessert (provided you magically have all the ingredients in your kitchen). I did try this time, but there may be “some” discrepancies. You’ll have to forgive me though, for I almost never follow a recipe to a tee, and pretty much never measure how much I actually end up using. Based off a recipe by Stephanie Jaworski (whose website and videos I absolutely adore), I have modified it slightly to suit, well… me. So popular, that it has even proven useful when I need the occasional favour or two. One such dessert would be my Chocolate Raspberry Tart. I’m not entirely sure where my love for baking stems from, but my family and friends don’t seem to care much for the reason as long as I continue providing them with their favourite desserts. Pour into the shell and place in fridge for 30 minutes to set before arranging the raspberries on top.I will admit that I am not much of a cook when it comes to the savoury, but if it is one thing I can do without demolishing the kitchen, it’s baking. Pour the cream over the dark chocolate mixture and let sit for 2 minutes before stirring. Heat cream and butter in a saucepan over medium heat until it starts to simmer. Press the crust into a tart pan and place in fridge for 30 minutes before baking at 350☏ for 10 minutes. Pulse the Oreos in a food processor and then mix with melted butter. Please note full ingredient list and instructions can be found in recipe card below. If you don't have heavy cream, half-and-half or whole milk can be used in a pinch.I like dark chocolate for the ganache, but semi-sweet or milk chocolate can be used as well.While I like double stuffed Oreos, you can use your favorite flavored Oreo.And if you are a fan of fruit desserts, you can't go wrong with this apple and blueberry crumble.Īs with any recipe, you can mix up the ingredients. Raspberries - Not only adds color, but tartness which works well with the chocolate.Heavy cream - By heating up and adding the chocolate, you get a silky, melt-in-your-mouth texture.Chocolate - I like using dark chocolate for the ganache.Butter - The butter helps bind the pulsed Oreos to create a crust.You can just buy the grocery-store version if you want as well. Oreos - Can't have an crust without them.While not the star of the dessert, it makes its presence known. ![]() Oreo lovers - If you love Oreos, this tart is for you.Flavorful - The tartness from the raspberries offsets the richness of the chocolate, while its subtle sweetness complements the chocolate flavor as well. ![]() ![]()
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