Bring the cream to a boil on the stove and pour over the chocolate. It should thicken more as cools if it is too runny you can boil it a bit more in the microwave.Ĩ ounces bittersweet chocolate (Hermé calls for Valrhona Guanaja), finely choppedĤ tablespoons butter, room temperature, cut into pieces Stir in about a tablespoon of lemon juice and pour the jam into a bowl to cool. About 5 to 10 minutes on med-high heat was enough for me don’t let the berries burn! Bring the mixture to a boil on the stove, stirring occasionally, until the jam thickens. Scrape into a heavy pot and add the sugar. Put berries in a food processor and process for about 5 minutes. Bake the crust for about 18 to 20 minutes, then remove the parchment and rice and bake for another 3 to 5 minutes or the crust is colored. When the dough is ready, fit a circle of parchment paper inside and fill with rice or beans. When the dough has been fitted into the ring, trim the top even with ring, and chill for about 30 minutes. It’s much easier to fit a circular piece of dough into a ring rather than a large unwieldy shape. One trick I learned in pastry school was to place the tart ring over the rolled-out dough and trim the dough in a circle slightly larger than the ring (to accommodate the sides) then carefully wrap the circle around the rolling pin and unroll over the ring. If you are having difficulty with the dough, you can also pat it into the ring. Roll the dough out to a thickness of about 1/4 in and fit into the ring. Line a baking sheet with parchment paper and place an 8 3/4-in tart ring on the sheet. Wrap in plastic and chill for about 4 hours until firm. Scrape the dough out into a ball, and then flatten into a disk. Add in the baking powder and flour and process until thoroughly blended. Add the confectioners’ sugar, ground almonds, egg yolk, cinnamon, and salt, and blend together. Place butter in a food processor and process until creamy. To me,it tastes like a truffle in tart form.Īdapted from Pierre Hermé’s Chocolate DessertsĢ 1/2 tablespoons finely ground blanched almonds (I use pre-ground almond powder from Trader Joe’s)ġ hard-boiled egg yolk, pressed through a fine sieve into crumbs The tart is a perfect balance of flavors and textures – the marvelously thin, crisp crust, tasting of nuts and cinnamon the bright tartness of the raspberries, and the rich lushness of the chocolate. This is one of those looks-plain-but-tastes-rich desserts – no extra frills or garnishes are needed to enhance the star components. With the exception of making and baking off the tart shell, the entire dessert can be assembled (and enjoyed)quite quickly. Putting together ganache is also one of baking’s finest pleasures: turning hot cream and chocolate into a smooth, molten, sensual luxury for the palate. A few pints of raspberries boiled in a pot with some sugar for several minutes resulted in a bowl of ruby-red jam so sweetly tart I had to restrain myself from stealing spoonfuls for the rest of the day. Making raspberry jam reminded me of how much more satisfying homemade is than store bought. The dough for the crust is a bit more crumbly than for a traditional pâte sucrée, but quite workable – the recipe even says that you can pat the dough into the ring, and any tears are easily patched. This recipe was nothing but fun from start to finish. I can tell you I was very impatient to try the result! Raspberry and chocolate – one of my favorite flavor combinations. Hermé takes the traditional Linzertorte crust, recasts it in the classic French tart ring, spreads in a layer of homemade raspberry jam, and above that pours a decadent layer of chocolate ganache. It is so simple to make and the results are absolutely stellar. I had never gotten around to trying Pierre Hermé’s rendition of the Linzertorte, and I wish I had sooner. Linzertorte’s bite-sized cousin, the Linzer cookie, is quite famous in its own right – the most elegant and European take on a sandwich cookie. The Linzertorte is supposed to be the oldest known cake in the world: recipes for the dessert date back to 1693. Interestingly, the traditional preserves of choice was blackcurrant, but today most of us are more familiar with the cheery red of raspberry preserves peeking from beneath the crust. A delicate crust made with ground almonds, egg yolks (hard-boiled, different from French pâte sucrée),and spices, is filled with preserves and topped with a lattice crust. Linzertorte is of the most famous desserts to come out of Austria, along with Sachertorte (see Rick Rodger’s wonderful Kaffehaus for an absorbing history of Eastern European pastry).
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