True Blood’s season finale is today, and while Ezmeralda’s viewing group has all agreed that the show is trashy and terrible and has been kind of beyond awful the last three seasons, we’re still gonna watch it. I’ve missed about three weeks because of various ailments, but since the plot is basically “Everyone wants to kill and/or have sex with everyone/everything else,” I think I’ll be able to keep up. This week the dinner theme is Sunday Bloody Sunday (because the show is about VAMPIRES, do you GET IT?), and I decided to skip the obvious Red Velvet Cake (I have a great one, it’ll probably come up at some point) and go to raspberries for my red instead. I love a dessert like this in the summer: rich, sweet, with fresh fruit to brighten it up. Plus, there’s not too much fuss: you make a quick crumb crust, fill it with almond paste and a chocolate ganache, and top it with glazed raspberries. Piece of
caketart, especially helpful considering I just looked around my apartment and remembered Mom is coming for Labor Day weekend, and this joint is NOT parent-clean yet. Hop to it, Sweets.
Chocolate Almond Raspberry Tart
adapted (oh-so-barely) from Bon Appetit’s December 2010 issue
For the crust:
- 1 1/4 cups finely ground chocolate wafer cookies (about 25, or 4 billion chocolate Teddy Grahams)
- 5 tablespoons unsalted butter, melted
For the filling and topping:
- 6 ounces almond paste (I used a 7 oz. package, and it was totally fine)
- 5 ounces semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 1/2 cup heavy whipping cream
- 3 half-pint baskets fresh raspberries (18 oz. total)
- 2 tbsps. seedless raspberry jam
- 1/8 tsp. almond extract
- 2 tsps. water
- Sliced almonds, toasted
To make the crust, pulverize your chocolate cookies in a food processor (Mom, seriously, I still love my food processor) until finely ground (the Fine Fare in my neighborhood didn’t have Nabisco chocolate wafers. Normally I’d go super-domestic-goddess and make my own with Deb’s recipe, which comes in handy for KILLER ice cream sandwiches, but I believe I mentioned the state of my apartment, plus my unfinished self-evaluation is due at work on Monday and if I have to come up with one more variation on “I type and answer the phone EXQUISITELY” I’m going to cry, so I went for Chocolate Teddy Grahams to save time. I tried to count how many I used to get to 1 1/4 cups of crumbs, but I lost count because it’s a lot. You’ll probably wind up murdering about 100-125 of them, or about 1/2-2/3 of a box).
In a small bowl, stir together the crumbs and melted butter until all the crumbs are well-coated. Press the crumb mixture into the bottom and sides of a 9-inch tart pan (I don’t have one, so I used my trusty Pyrex pie pan). Bake for 15 minutes until set, gently pressing down any air bubbles that may pop up. Let cool completely.
Roll almond paste into a ball and place between two pieces of waxed paper. Roll it out to a disc and gently peel off one layer of waxed paper. Lay disc, almond-side down, inside cooled crust and carefully peel off remaining pieces of waxed paper. Press almond paste gently into the crust, set aside.
Place chopped semi-sweet and unsweetened chocolate in a medium bowl. Bring cream to a simmer in a small saucepan. Pour hot cream over chopped chocolate, let stand for five minutes, and whisk until smooth. Pour chocolate ganache over the layer of almond paste. Chill tart until set, at least four hours or overnight.
On the day you plan to serve the tart, arrange the fresh raspberries, points up, across the top of the chilled chocolate ganache. In a small saucepan over low heat, warm the raspberry preserves, almond extract, and water, stirring until preserves are melted and smooth. Gently brush the raspberry glaze over the raspberries and sprinkle the edges of the tart with toasted sliced almonds. Serve immediately or chill for up to six hours, uncovered. Enjoy!
What should we wear to eat our chocolate raspberry tart? Well, I, for one, am delighted by every new piece I see from Love Claudette. I’ve heard that the bands run just a touch loose and the cups just a touch shallow, so I might be sized out, but if I ever see a set in person I’m going to try it on immediately. The En Dentelles collection has just come out in black lace with different colors layered underneath, and I like how this style de-prisses pink lingerie and gives it a sultry pop. I am stringently anti-thong, because I find them hideously uncomfortable, but they’re really swaying me with this beautiful suspender thong trimmed in black eyelash lace. Take it to the extreme by adding pink-trimmed black seamed stockings? Don’t mind if I do.
Kindly ignore the fact that the model is blatantly wearing the wrong size bra while I go wail and gnash my teeth.