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Chocolate Raspberry Tart

May 3, 2012 · by · Leave a Comment
Chocolate raspberry tart

Did you know that today is National Raspberry Tart day?  It's Earth shattering news, isn't it?!

If you DIDN'T know earlier, you definitely know now, and since I'm such a food nerd, I am quite certain that I should be your go-to source for all things food...including national food holidays!

I'm a raspberry lover.  No, I don't mean that I'm head over heels for a guy who is red faced and covered with bumps....I mean that I adore those plump, juicy berries that go so well with baked goods like muffins and scones and are a perfect compliment with chocolate and whipped cream.  Hence, the reason for baking this tart.

I used a luscious, decadent bittersweet chocolate and paired it with fresh off of the vine raspberries.  Then I topped it off with some home made whipped cream.  The result...a slice of Heaven right here on planet Earth!  Bake one of these bad boys up, grab a fork, and dig in, my friend.  It's a melt-in-your-mouth sensation that your taste buds will want a repeat performance of!

 

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Chocolate Raspberry Tart

Rating: 51

8 servings

Chocolate Raspberry Tart

WHAT YOU\'LL NEED

    For the crust
  • 1 cup whole wheat pastry flour
  • 1/4 cup sugar
  • 3 tablespoons unsweetened cocoa powder (not Dutch processed)
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
  • 1 1/2 Tablespoons cold water
  • 1 large egg yolk
  • 6 tablespoons raspberry jam
    • For the filling
  • Filling
  • 1 cup whipping cream
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 2 1/2-pint baskets fresh raspberries

HOW TO MAKE IT

For the crust:

Combine flour, sugar, cocoa and salt in medium bowl. Add butter and rub in, using fingertips, until mixture forms looks pebbly. add water and egg yolk and mix in with fork until well incorporated.

Gather dough and shape into a flattened circle, then wrap in plastic wrap. Chill for 20 minutes.

(Alternatively, ingredients can be pulsed in the bowl of a food processor, which helps prevent the butter from melting from the heat of your hands)

Heat oven to 375°F. (350°F for convection ovens)

Butter and flour a 9-inch tart pan with 1-inch-high sides and a removable bottom. Roll out dough between 2 sheets of waxed paper to a 10-inch circle.

Peel off 1 waxed paper sheet. Invert dough into prepared pan, press evenly to fit, including up the sides of the pan. Freeze until firm, about 10 minutes.

Peel off second waxed paper sheet and trim edges.

Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer. Remove from oven and maintain oven temperature.

Spread jam over bottom of crust. Bake until jam is set, about 3 minutes. Transfer pan to rack; cool completely.

For the filling:

Bring cream to a boil in a small, heavy saucepan. Remove from heat.

Add chocolate and whisk until melted and smooth. Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 30-45 minutes.

Using electric mixer, beat ganache until very thick and semifirm. Spread ganache over jam in crust.

Arrange raspberries atop ganache.

Notes

Adapted from [Epicurious.com] http://www.epicurious.com/recipes/food/views/CHOCOLATE-RASPBERRY-TART-456

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Sundays with Joy – Oatmeal Raspberry Ginger Scones

April 29, 2012 · by · 6 Comments
Oatmeal Raspberry Ginger Scones

 

I have some important "givens" in my life.  You know...things like I would gladly give away every worldly possession I own for a perfectly crisped slice of bacon that would instantly appear at the snap of my fingers.

There are some serious "no-brainers" in my life, too.

ONE:  I love the food blogging community.  I am honored to share a seat at the networking table with incredibly talented, food loving men and women who share my passion for preparing wonderful recipes and then blogging them into the lives of fans across the world

TWO: I cherish my time in the kitchen.  Baking is therapeutic and comforting for me.  Most of the time, anyway.  I won't mention my kitchen disasters, which are thankfully few and far between.

THREE: I adore cookbooks.  Especially cookbooks that are filled with drool-worthy recipes and wonderful step-by-step instructions.  I could (and have!) spend hours thumbing through the recipes in a great cookbook, day dreaming about which one I want to make first, and even ways that I can adapt the recipes to suit my own tastes and dietary preferences.

The recipe I'm sharing with you today combines all three of those "givens" and wraps them up into a pretty package.  Welcome to my first installment of SUNDAYS WITH JOY!

Sundays with Joy was the inspiration of one of my sweet, uber-talented food blogging, cookbook loving friends, Carrie from Bakeaholic Mama.

When Carrie shared her idea to have a group of Joy the Baker fans (of which I am DEFINITELY one) bake and blog our way through Joy's new cookbook, I jumped on that bandwagon so fast you'd have sworn it was covered in candied bacon or something!

We're going to start with the first recipe in the book...these beautiful and delicious oatmeal raspberry ginger scones, and we'll continue baking and blogging a recipe each Sunday until we've worked our way through all 100 of them.  I am so excited about this, I can hardly stand it!

As a matter of fact, if you'd like to join the Sundays with Joy group, we'd love to have you.  Just purchase yourself a copy of the cookbook.  I bought mine here

and then let myself or Carrie know that you'd like to join the group.  It's that simple!  If you'd rather not join the group, I hope you'll get yourself a copy of the cookbook anyway.  It's incredibly wonderful and is filled with recipes that you'll cherish for years to come.

I hope that you'll give these scones a try.  They're not at all like traditional scones.  They're light, fluffy, and sort of a cross between a moist muffin and an over sized chewy oatmeal cookie.  COMPLETELY YUMMILICIOUS!

I look forward to sharing another Sunday of Joy with you next week!  Until then, be blessed...and be sure to feed your stomach AND your spirit!

Becca

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Oatmeal Raspberry Ginger Scones

Rating: 41

12 scones

Serving Size: 1 scone

Oatmeal Raspberry Ginger Scones

A refreshing, light, fluffy scone filled with tangy fresh raspberries and a wonderful hint of ginger

Adapted from a recipe found in "Joy the Baker Cookbook - 100 Simple and Comforting Recipes"

WHAT YOU\'LL NEED

  • 1 large egg
  • 1/2 cup (4 ounces) cold buttermilk
  • 1 2/3 cups (7.3 ounces) all-purpose flour
  • 1 1/3 cups old fashioned oats (not quick-cooking)
  • 1/3 cup (2.5 ounces) granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • ½ teaspoon of ground ginger
  • 1 Tablespoon of finely chopped candied ginger or fresh ginger
  • 3/4 cup fresh or frozen raspberries
  • 1 stick plus 2 Tablespoons (6 ounces) cold unsalted butter, grated on a box grater or cut into small pieces

HOW TO MAKE IT

Heat the oven to 400 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or foil and set aside.

Whisk the eggs and buttermilk together in a small bowl and set it aside.

In a large mixing bowl or the bowl of a food processor, whisk or pulse to combine the flour, oats, sugar, baking powder, baking soda, salt, ginger and nutmeg.

Using a box grater, quickly grate the butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture. If you don't have a box grater, you can also simply cut the butter into small pieces and quickly rub the butter into the dry ingredients until it is coarse and pebbly. If you're using a food processor, place the pieces in with the dry ingredients and pulse 9-10 times, until the dough is coarse and pebbly.

Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork or pulse in the food processor JUST UNTIL THE DOUGH COMES TOGETHER. The dough will still be very wet and sticky.

Turn the dough out onto a lightly floured work surface and using a silicone spatula or wooden spoon, mix in the berries and ginger.

Press the dough until you have a circle that is about 1 1/2-inches thick. Use a 1/4 cup ice cream scoop to portion out 12 scone dough balls. If desired, use the tips of your fingers to smooth out the top of the dough to give the scones a less rustic look.

At this point the scones can be frozen onto the baking sheet, then wrapped airtight. Don't defrost before baking, just add about 2 more minutes to the baking time.

Bake for 18-20 minutes or until the tops are golden brown and firm. Transfer them to a rack and cool for 10 minutes or longer before serving,

Scones are best served on the day they are made.

Notes

These scones are nothing like the traditional scones you may be accustomed to. They spread a LOT during baking, and remain very moist and fluffy. I liken them to a cross between a muffin and an over sized chewy oatmeal cookies.

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Chocolatey Lemon Raspberry Cupcakes with Lemon Buttercream

January 11, 2012 · by · 4 Comments
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When I was trying out the wonderful products that I received from True Citrus last weekend, one of the recipes I developed was this one for Chocolate Lemon Raspberry Cupcakes with Lemon Buttercream.

These cupcakes have a wonderful blend of bittersweet chocolate, raspberry, and a nice perky "punch" from the lemon.

I used the True Citrus Crystallized Lemon for Cooking and Baking to make these, but if you don't have any, you can also use a Tablespoon of lemon juice.

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Chocolatey Lemon Raspberry Cupcake with Lemon Buttercream

Rating: 51

10 minutes

20 minutes

Total Time: 30 minutes

12 standard size cupcakes

Serving Size: 1 cupcake

Chocolatey Lemon Raspberry Cupcake with Lemon Buttercream

These cupcakes are a great blend of rich, dark chocolate and the tart and tangy tastes of summer.

WHAT YOU\'LL NEED

    For the Cupcakes
  • 1/2 cup (2.2 oz) all-purpose flour
  • 1/4 cup (1.1 oz) cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon True Citrus Crystallized Lemon
  • 1/3 cup (2.3 oz.) granulated sugar
  • 1 whole egg
  • 1 egg white
  • 3 oz. bittersweet chocolate, chopped
  • 2 oz. (1/2 stick) unsalted butter
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (2 oz.) raspberry puree
    • For the Buttercream
  • 4 oz. (1 stick) unsalted butter, softened but still cool
  • 2 cups confectioner's (powdered) sugar
  • 1/2 teaspoon True Citrus Crystallized Lemon (or 1 Tablespoon lemon juice)
  • 1/2 teaspoon lemon extract (or more, to taste)

HOW TO MAKE IT

Heat oven to 350 F (325 F if using a convection oven)

Line a 12-cup muffin tin with paper liners.

Melt butter and chocolate in a saucepan over low heat, or in a microwave on high for 30 seconds. Stir until combined. Set aside to cool slightly.

In a medium sized mixing bowl, sift together the flours, salt, baking powder, baking soda, and True Lemon (if using lemon juice instead, add it to the wet ingredients in the next step)

In a small bowl, whisk together the egg, egg white, sugar, extracts, raspberry puree, and the chocolate mixture.

Combine the wet and dry ingredients, just until well combined, but don't over mix or your cupcakes will be tough and chewy.

Bake for 18-20 minutes, or until a toothpick inserted into a cupcake comes out clean.

To Make the Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed. Add the True Citrus Crystallized Lemon and lemon extract and beat on high speed until the frosting is light and fluffy, about 3-5 minutes.

If the frosting is too dry, add a few drops of water at a time until it reaches the proper consistency. Alternatively, if the frosting is too thin, add more powdered sugar.

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Have you entered my True Lemon Giveaway yet?

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