![]() If the crust has puffed, press it down gently with the back of a spoon. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes. Butter a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Freeze the crust for at least 30 minutes, preferably longer, before baking.Prick the bottom of the dough several times with a fork. Press evenly across the bottom and up the sides of the shell. Press the dough into the bottom of a greased tart pan with a removable bottom. Turn the dough out onto a silicone mat and quickly and gently knead the dough just a few times, until it all comes together.Keep pulsing until the dough starts to clump together. Slowly add the egg, pulsing as you add it. Add the butter and pulse until the butter is cut in - you want some pieces the size of peas and some the size of oatmeal flakes. Add the flour, confectioner's sugar, and salt to the bowl of a food processor.TheBetterHalf told me that this is one of the best things I have ever made! □ Quite a complement. The result is simply gorgeous! The final touch is a dusting of powdered sugar. I carefully lined up rows and rows of fresh raspberries on top. And then for the pretty part – the raspberries. The filling of this tart is just straight up chocolate ganache. I absolutely love it, and think it is the perfect vehicle for the chocolate and the fresh raspberries. The crust itself tastes almost like a sugar cookie, with a flakier texture. I decided to use this one from Smitten Kitchen, and it worked like a charm! You can roll it out if you want, but you can also just press the dough right into the pan – much easier in my opinion! You then freeze the dough before baking it – this means that you can bake the tart shell without using pie weights! So easy. So I did a lot of research to find the perfect crust – I wanted one that was buttery and flaky, but that I wouldn’t have to roll out – I hate rolling out dough. I made this rustic freeform tart this summer, but that is pretty much the only tart I have made. I do not have much experience with making tarts. When Rebecca contacted me about the Merry Berry Holiday Hop I knew exactly what I wanted to make!! A Raspberry Chocolate Tart! I finally decided that I just HAD to have a rectangular tart pan! So I bought it, and had been dying to use it ever since. I think rectangular tarts are so beautiful! But since storage space is limited in my NYC apartment, I try to limit extra kitchen equipment. I bought this tart pan recently – I had been eyeing it for ages. Luckily I have a little ray of sunshine on the blog today with my Raspberry Chocolate Tart! And there is a lot more berry love where that came from – My friend Rebecca from Living Better Together is hosting a Merry Berry Holiday Hop! We are celebrating Christmas together with all things berry! Scroll to the bottom of the post to check out all the berry goodness. Cold and gray and pouring – Will and Kate got the worst weather in NYC!! It literally could not be grosser outside today. This Raspberry Chocolate Tart is a stunner, and is actually easy to make! However, I don’t recommend freezing the berry tart as it will alter the texture of both the custard and the fresh fruit.A light and flaky tart shell is filled with rich chocolate ganache and topped with fresh raspberries. You can store leftovers for up to 3 days in the fridge in an airtight container or wrapped in plastic wrap. This simple technique creates a protective barrier and helps to keep your tart shell crisp. Brush a thin layer of melted white chocolate on the bottom of your crust before adding the custard and berries. Chilling helps to prevent the crust from shrinking during baking. Before baking the crust, you need to refrigerate it for at least 15 minutes. You can also use pie weights or dried beans if you like in addition to pricking the crust. Don’t forget to prick the crust before blind baking to stop air bubbles from forming. The small chunks of butter create pockets of steam, which creates a light texture. To achieve a tender crust, the butter must be cold and cubed before mixing it with the flour.
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