This week's Tuesdays with Dorie (TWD) recipe was chosen by Rachelle of Mommy? I’m Hungry!: Soft Chocolate and Raspberry Tart. I actually made this tart quite some time ago, for my husband's birthday because he requested something chocolatey, and I needed something quick and simple to throw together. Let me just say that chocolate and raspberry were just meant for each other :)
I know that in recipes like this, the flavor of the tart comes from the type of chocolate you use, so you should really use a high quality chocolate, but I was busy and didn't have time to run to the store, so I just used what I had on hand - semisweet chocolate chips! I'm really not that picky when it comes to chocolate, so I have to say that the tart still came out pretty tasty using "inferior" chocolate, so I can only imagine how great it would be with good chocolate.
I think blueberries would be nice to try in this tart too, but really you can't go wrong with the classic chocolate and raspberry combination. This recipe was really quick to throw together, especially since I already had some premade sweet tart dough in the freezer. It would make a great dessert for entertaining, since you could make the tart ahead of time and the chocolate filling only takes minutes to prepare.
Thanks, Rachelle, for hosting this week. I loved it. The chocolate filling is really soft and creamy after it is baked and each bite that contains raspberry is a delight. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this chocolatey treat!
* Recipes notes:
- I used semisweet chocolate chips in this recipe, mostly for convenience.
- I would probably use more raspberries next time, as the bites I had that were without fruit just weren't as good.
- I found that the baking time was much longer for my mini tarts, maybe because they were higher/thicker than one large tart? Not sure but mine took an extra 15 minutes to bake up. Just watch the tarts as they bake and you will see the top of the chocolate layer change in consistency. It will start to change from the outside edges of the tart and move inward, so once that appearance is uniform throughout the tart, you'll know it's done.
- For tips from other TWD bakers, click here.