Tuesday, March 16, 2010
TWD - Soft Chocolate and Raspberry Tart
If the name Soft Chocolate and Raspberry Tart doesn't captivate you, will this photo of the bottom of the pie, filled with juicy raspberries do it?
This pie couldn't possibly be easier to put together. It's melted chocolate and eggs, lightly beaten to a pudding (not too much froth), then baked and left at room temperature. I took the ultimate shortcut and bought a crust. Why not? This dessert was gone too quickly for anyone to remark on the crust.
I finally remembered to buy some really nice Lindt chocolate and used it in the filling. The taste was rich and delicious; every bite held a raspberry.
Many thanks to Rachelle of the blog Mommy? I'm Hungry! for choosing this recipe. Please check out her post because she's not only got the filling recipe, but has included Dorie's excellent crust recipe too. This pie is a keeper!