Chocolate Raspberry Tart
May 16th, 2011
Before I get started on this rich and luscious chocolate raspberry tart. I want to talk about the inspiration behind it.
The truth is, I had soooo much fun with my Anthousa . Anthousa creates the most intoxicating scents inspired by nature’s landscapes and brings them into your home. Oh, and the packaging is so pretty, the decanters serve not only as a home fragrance, but in my house, it is like an accessory! !! I love this product. It is a wonderful treat for yourself or a lovely, can’t go wrong gift for someone you love.
Anthousa has put out a phenomenal new scent this spring: Violet and Black Currant
“The scent is inspired by luscious cassis and purple violets. It is an exotic fruity, floral blend of juicy red raspberries and Valencia oranges is coupled with tart black currant, fresh Macintosh apples, peach nectar and floral notes of pink Jasmine, red geranium and purple violet.”
Sounds good right? Well one of you lucky people is going to win the most fabulous gift package from Anthousa featuring a Demi decanter (for the living area), a mini (for the powder room!) and a candle (for wherever you want it to smell heavenly!) This package is the ultimate in home luxury and would normally retail for around $130!!
Thank you sooooo much Anthousa for this generous gift!!
If you would like to enter to win this beautiful package, please do the following:
1) “like” this post (at the bottom of this post)
2) “like” Anthousa Collection on facebook*
3) leave a comment that you did that here ☺ Pretty easy, right?!
Winner will be announced Sunday Morning. Good Luck!
Now, onto this chocolate raspberry tart! I wanted to make something that really honored some of the special scents that made up the Anthousa fragrance. My eye went right to the red raspberries! I wanted to make something that felt as luxurious as the fragrance smells!
This is simple and decadent and I honest to God made it in less than 40 minutes (most of which was spent sitting around reading US weekly). For a dessert that tastes and looks this good, I couldn’t really ask for anything more.
It has a salty, buttery cocoa shortbread crust, and a super creamy, rich chocolate ganache filling that is to die for!
Then once you have the salty and the sweet, crispy and creamy, you throw in the bright, fresh raspberry acid to round everything out- not to mention the striking contrast of the dark chocolate brown and the red raspberries that look like little jewels all lined up.
Beautiful, delicious, decadent, simple. Please try this!!!
Chocolate Raspberry Tart, serves 6-8
Chocolate Shortbread Crust:
2/3 cups AP flour
1/3 cup dark cocoa powder
1/2 cup powdered sugar
1/2 cup cold butter, cut into small pieces
1/2 tsp salt
¾ cup cream
2 tsp vanilla
2 Tbs butter
12 oz Fresh Raspberries
Preheat the oven to 400 degrees. Prepare a tart pan with baking spray.
In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine.
Add the butter and pulse until it is a moist dough.
Press it firmly into the tart shell.
Bake the dough about 12 minutes.
When the tart is pulled out, poke a few shallow hole to release steam and then press the dough down firmly with a spoon, (or the bottom of a measuring cup).
Stick the tart in to bake another 5 minutes.
Stick the shell in the freezer. (Preparing everything else will take about 10-15 minutes- enough to cool the shell).
While the shell is cooling, prepare the ganache.
Put 8oz of chocolate pieces in a heat proof bowl.
In a small pot, combine the cream, and vanilla and bring to a simmer.
Pour this mixture over the chocolate and whisk until smooth.
Add the butter and whisk until smooth and glossy.
Pour the ganache into a cooled tart shell.
Let the tart sit about 10 minutes while the ganache sets up.
Line up the raspberries down the tart.
Slice and enjoy!
*I know not everyone is on facebook. If that is the case, this will not exclude you from the giveaway- just leave me a comment letting me know!