It's a busy week in the Moore household. We are knee deep in boxes, our moving truck arrives today, and sometime TOMORROW, we will drive our black SUVs to Charlotte for good! We are so thankful for this new chapter and a bonus that it's bringing us within minutes from friends and family.
My kitchen is officially closed, but luckily, my dear friend Julie has shared a recipe here on my slice of the internet that I am so excited to be posting today. Julie and I met in college where we lived two doors down from each other in our Boone, NC condos and watching Elf and drinking vanilla lattes was nearly a daily occurrence. Snowberries, anyone!?
Julie spends her days teaching but when she comes home, she unwinds in the kitchen. Her little slice of the internet, Cooking Therapy, is one of my favorites! Julie's recipes will always leave you with a smile on your face and in your belly. They really are as delicious as they look on the flawless pictures. I love the stories and background she gives with each recipe. Julie has a giant heart and I'm so lucky to call her a friend in real life. You're going to want to make Cooking Therapy one of your daily reads!
You're welcome.
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There are times to make simple, easy desserts. And there are times to make more complicated beauties, because you need to think or be creative or simply want to do something that yields the desired result. I find that I do some of my best thinking, praying and contemplating in the kitchen, working through a recipe. This is why cooking is somewhat therapeutic for me, it gives me the outlet to be creative and craft something with immediate results. More often than not, if you follow a recipe, you'll achieve the desired results. Cooking is one of the few areas of life where that is consistently true!
Though a dessert like this can seem complicated, it's really not. It has several steps that require waiting, which is often the hardest part for me. (My husband has a running joke that I will never burn anything because I'm so impatient that I usually take things out of the oven too soon!) Waiting for the crust to cool allows for good thinking time, and the ability to wash dishes while you go.
Not only is this tart relatively simple, it is also impressive in both taste and appearance. The bittersweet chocolate filling is complemented by the almond and fresh raspberries, making a delicious combination. I hope you enjoy both the process of making it, and the end result. Be sure to visit me over at Cooking Therapy!
Chocolate Almond Raspberry Tart
adapted from bon appétit
Some notes: The raspberry glaze I will probably do without next time. It was difficult to brush over the fresh raspberries without them falling over, and didn't add too much flavor. Almond paste is not the same as marzipan- it is less sweet and has a richer almond flavor, which you want in this tart. The original recipe called for the almond paste to be crumbled and then pressed on to the crust. I found it easier to roll it out into a think layer and place the whole thing on the crust.
Ingredients
For the crust:
1 1/4 cup chocolate wafer cookies, finely ground in a food processor or blender
5 TBS unsalted butter, melted
For the filling:
8 oz. almond paste
10 oz. bittersweet chocolate
3/4 cup heavy whipping cream
1 pint or so of fresh raspberries
Optional raspberry glaze:
2 TBS raspberry jam
2 tsp. water
Special Equipment: 9 in tart pan with removable bottom
Preparation
Make the crust:
Preheat oven to 350.
Combine cookie crumbs and melted butter in a medium bowl until the crumbs begin to stick together.
Press in a thin layer onto the bottom and up the sides of your tart part.
Bake crust until set and beginning to crisp, about 15 minutes.
Cool completely on rack.
Make the filling:
Once crust is cooled, roll out almond paste into a thin layer and press on to the crust.
Place chocolate in a medium bowl.
Bring the cream to a simmer in a small saucepan, then pour over the chocolate.
Let it stand for about a minute, then whisk until melted and smooth.
Pour the ganache over the almond layer, spread out until even.
Chill tart until chocolate is cold and set, at least 4 hours.
Once tart is chilled and completely set, arrange raspberries pointed side up on the top.
To serve, use a small sharp knife to loosen crust from pan sides.
Push the pan bottom up and set on a serving dish. Serve cold.
Keep tart refrigerated.
Optional glaze:
Combine raspberry jam and water in a small pan over low heat until blended and heated. Brush over berries before serving.
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