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DOUBLE CHOCOLATE RASPBERRY TART


Yummmm!  Chocolate and raspberry has always been a great combination and the recipe we have for you today is definitely a winner.  Literally!  This delectable tart, created by Kimberly Vardeman of Lubbock, Texas, won the grand prize in the Callebaut Chocolate Recipe Contest.  It’s not hard to see why this chocolate creation won top honors with its homemade chocolate crust and rich chocolatey filling.  Topped off with raspberries and whipped cream… oh my goodness!
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As the grand-prize winner, Kimberly will receive a trip for two to Brussels where she will be treated to a tour of the Callebaut Chocolate Factory and a pastry class at the their Chocolate Academy.  Talk about a chocolate lover’s dream!  And for the rest of us chocolate lovers, we can indulge in Kimberly’s Double Chocolate Raspberry Tart recipe!


Double Chocolate Raspberry Tart

Ingredients:
1 extra-large egg yolk
1 tablespoon heavy cream
1 1/3 cups unbleached all-purpose flour
1/4 cup Callebaut cocoa powder
2/3 cup confectioners’ sugar
1/2 teaspoon table salt
9 tablespoons unsalted butter, cold, diced
6 oz. semi-sweet Callebaut chocolate
6 oz. bittersweet Callebaut chocolate
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1 cup heavy cream
2 tablespoons raspberry liqueur

For the Crust: Combine cream and egg yolk in a small bowl. Place flour, cocoa, sugar, and salt in bowl of food processor. Pulse a few times to combine. Scatter pieces of butter over flour mixture. Process in one-second pulses until butter is incorporated. While processor is running, pour egg mixture through feed tube. Process until moistened, about 30 seconds. Turn the dough into a 9 1/2-inch tart pan with removable bottom. Gently press dough into an even layer against the bottom and sides of pan. Spray a piece of aluminum foil with nonstick cooking spray and set inside pan, against the crust. Freeze for at least one hour.
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Preheat oven to 375 F. Place tart pan on baking sheet. Bake for 20 minutes. Carefully remove foil and bake for 5 to 8 minutes or until crust is set. Allow to cool.

For the Filling: Chop the chocolate. Place chocolate, butter, and salt in a large, heatproof mixing bowl. Bring heavy cream to a simmer in a small saucepan. Pour heavy cream over chocolate and let sit for 5 minutes to melt chocolate. Add raspberry liqueur. Gently stir until combined. Pour mixture into cooled tart crust and smooth top with an offset spatula. Chill tart in refrigerator for at least 2 hours. Before serving, allow tart to sit at room temperature for 15 minutes. Serve with whipped cream and fresh raspberries.

Special thanks to Callebaut Chocolate and Kimberly Vardeman for sharing this Double Chocolate Raspberry Tart recipe with us.  We hope Kimberly enjoys her amazing trip to Brussels… I know we will enjoy her amazing recipe!


Courtesy: THE CAKE BLOG

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Cake Magazine: DOUBLE CHOCOLATE RASPBERRY TART
DOUBLE CHOCOLATE RASPBERRY TART
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