This week's Tuesdays with Dorie recipe was for the Soft Chocolate and Raspberry Tart chosen by Rachelle at Mommy? I'm Hungry.I've looked at this recipe several times, but for some reason hadn't given it too much thought. I'm glad Rachelle chose this one this week because it was fun to make and different from most other desserts.
There is just something very pretty to me about the berries suspended in the baked chocolate ganache. The only change I made to the original recipe, since I've made Dorie's sweet tart dough with almonds before, was to try making it with hazelnuts instead. I guess in part because I subbed almonds in last week's thumbprint cookies and couldn't stop thinking about the raspberry/hazelnut combination. Then, add in the chocolate and, well, 'nuff said.
As you can probably guess, the chocolate/hazelnut/raspberry combination was killer. I made the tart in my rectangle tart pan so that I could cut the tart into 12 small rectangle servings. I tried the tart at room temperature, which was definitely the best flavor and texture wise, but I also enjoyed it chilled just a bit in the refrigerator.
I know that my fellow TWD Bakers were all contemplating lots of different options than raspberries, so there should be lots of fun versions out there to check out. Thanks for checking in with me while we're trying to get back into the swing of things here.
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13 comments:
Thanks for baking along with me this week! Your tart looks great, and I love the tin you used! I'm glad you enjoyed it.
Chocolate and raspberries, for me, is the perfect combination. I'm quite glad you enjoyed it.
Brilliant looking bars.
Your tart looks fantastic!
That looks DE-LICIOUS! Once I get a tart pan, I'll definitely play along with the tart recipes...until then, I'll just have to drool over yours.
Yum. I'll have to try the hazelnut variation of the tart crust next time. I'm envious of your rectangular tart pan. =)
I was "this" close to making the tart dough with hazelnuts too! I suffered from a little guilt at last week's almond substitution for the cookies. But I had the bag of almond meal staring me in the face so I decided to use it since I had already forked up $5 per 6oz container for raspberries. Glad to hear it was good with the hazelnuts. I'll have to try it next time!
-CB
http://iheartfood4thought.com
Looks gorgeous, and I'm sure it tastes wonderful!!!
Your tart looks gorgeous! I thought about hazelnuts, but already had almonds ground and ready to go. Maybe next time, and there will be a next time with this one.
That looks so pretty, I love raspberries and chocolate.
It sure does look good with the berries. I used pistachios and no fruit, but can't wait to try that sometime when berries are in season.
hi! i awarded you with The sunshine blogger award http://horneandoalgo.blogspot.com/2010/03/y-el-premio-es-para.html
Holly! Yum! You may not know this BUT... raspberry and hazelnut are my 2 fave flavors ever sooo.... I need to eat this! :) Hope you and your family and that precious baby girl are doing wonderful and adjusting. Love to you!
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