Posts Tagged ‘chocolate recipe’

Pierre Hermé’s Recipe For Raspberry And Chocolate Tart

Friday, July 9th, 2010

Pierre Hermé continues to inspire me. 

For me, I spent last Saturday in the perfect place – in the kitchen, listening to sport on BBC Radio 5 on our digital radio and baking.  It was the turn of Hermé’s Raspberry And Chocolate Tart.  The end result was sheer perfection – bittersweet flavours from 72% cocoa dark chocolate  from Trinatario cocoa beans (a natural cross between the traditional Criollo and Forasteros cocoa beans), with the succulent, melting richness of the chocolate filling that only just holds itself together; these are balanced against the tart, fruitiness of raspberries.  What is perhaps even more amazing is that it is actually really quite simple to make. 

I don’t have much more to say, except just make it for someone special and wow them, but make sure it is for someone you want to impress.

For the crust:

Prepare and bake a 22cm / 8¾ inch tart shell from Sweet Tart Dough, cooled to room temperature per previous blog

For the filling:

55g / ½ cup ripe raspberries
145g / 5oz bittersweet chocolate (I used Green & Black’s dark cooking chocolate)
115g / 4oz unsalted butter, chopped into cubes
1 large egg, at room temperature, stirred lightly with fork or whisk
3 large egg yolks, at room temperature, stirred with a fork
2 tbsp caster sugar

Preheat oven to 190oC / 375oF.

Sprinkle the raspberries into the cooked tart crust.

Baked Tart Pastry With Raspberries

Baked Tart Pastry With Raspberries

Melt the dark chocolate in a bowl over boiling water and carefully melt the butter separately in a pan.  Allow them to cool to a touch warm temperature or 60oC / 104oF.

Using a small hand whisk, gently stir the egg into the melted chocolate; don’t be vigorous as you are not trying to get air in, just to mix thoroughly.

Pouring egg into melted chocolate

Pouring egg into melted chocolate

Mixing eggs into melted chocolate

Mixing eggs into melted chocolate

Next, add the caster sugar and stir that in.

Finally, work in the melted butter.

Pour the chocolate mixture over the raspberries in the tart shell.

Pouring chocolate ganache over raspberries

Pouring chocolate ganache over raspberries

Bake the tart for 11 minutes.  This gives you a tart that is still a bit wobbly in the centre.  Leave to cool on a rack.  Serve warm after settling for about 10 minutes or cool and have cold.  I actually prefer it cold and a bit more dense the next morning – great for breakfast on a Sunday morning!

Raspberry & chocolate tart just out the oven

Raspberry & Chocolate Tart Just Out The Oven

Serve with extra red raspberries and/or cream or crème anglaise.

Raspberry & Chocolate Tart With Raspberries & Cream

Raspberry & Chocolate Tart With Raspberries & Cream

Recipe – Chocolate And Nutella Tart

Friday, July 2nd, 2010

England’s football team were abject last Sunday, but the Chocolate And Nutella Tart recipe from the French patisserie chef, Pierre Hermé, was the perfect compensation – sweet, rich and complex in taste that left you just wanting more.  In one of my personal quests, to get better at making pastry, I treated myself to Pierre Hermé’s “Chocolate Desserts”.  I appreciate I am so behind the times as this was published in 2001, but us country folk take a little longer to catch up with you fast and quick city folk; anyway, I got there in the end. 

Nutella Tart By Pierre Herme

Nutella Tart By Pierre Herme

We had some friends around for sunday lunch yesterday, and, with England playing Germany and it being forecast to be the hottest day of the year, I decided to make roast beef, roast potatoes, Yorkshire puddings and green beans then top it off with a chocolate tart, raspberries and cream.  The roast was spot on, while the Chocolate And Nutella Tart was a revelation – the sweet pastry is a soft, delicate, marzipan affair while the filling is a glorious melding of the sweet, nutty familiarity of Nutella and the rich, dense velvety texture of pure chocolate.  We served the tart with rasperries and cream, which were a perfect combination, as you got the slight tartness of the rasperries to offset the pure sweet richness of the chocolate ganache.

For me, it was the sweet pastry that was the real excitement, even if the chocolate was pure joy.  It’s lucky I made enough for three sweet tarts, so I can next try his other chocolate masterpieces.

For those without Pierre Hermé’s book, here’s the recipe which has been slightly tweaked, for better or worse:

The crust

1 fully baked 22cm / 8¾ inch tart shell made from Sweet Pastry Dough, cooled to room temperature (see separate blog)

The filling

200g / 7 oz Nutella or other chocolate & hazelnut spread
140g / 4¾ oz  dark cooking chocolate, broken into pieces
200g / 7 oz unsalted butter
1 large egg, lightly whisked (at room temperature)
3 large egg yolks, lightly whisked (at room temperature)
2 TBSP caster sugar (or other type such as granulated)
50g / 1½ oz toasted hazelnuts, skinned and chopped 

1.  Preheat the oven to 190oC / 375oF.

2.  Spread the Nutella evenly over the base of the baked tart crust and set aside while you make the ganache.

Nutella Spread Into Baked Crust

Nutella Spread Into Baked Crust

3.  Melt the chocolate and the butter in sperate bowls either over simmering water or in the microwave.  Leave to cool until they feel just still warm – he suggests 40oC / 104oF, but the touch test worked fine for me.

4.  Using a hand whisk, stir the egg gently into the cooled melted chocolate, taking care not to add air as this is not meant to be airy and fluffy.  Next, stir in the egg yolks slowly but surely, then the sugar.  Finally, stir in the melted butter – this takes a little bit of patience at first, as the butter really didn’t feel as though it would be miscible, but it got there, eventually.  Pour the chocolate ganache over the Nutella in the tart shell.  Sprinkle over the roasted hazelnuts.

5.  Bake for 11 minutes, then remove the tart from the oven and leave to cool.  Allow the tart to cool for at least 20 minutes or until it reaches room temperature. 

6.  Eat on its own or with cream or with raspberries and cream, but whatever, enjoy a moment of pure, divine decadence.

Baked Hazelnut And Chocolate Tart

Baked Hazelnut And Chocolate Tart

Herme's Chocolate & Nutella Tart

Herme's Chocolate & Nutella Tart