Chocolate and Raspberry Tart
Where’s the Chocolate?
Oh my lord I have been struck down with the mofo flu. Whether it heralded from Australia, Asia, pigs or birds I care not a testicle. All I know is that I have been drowning in snot, sweat, aches and shivers for what seems like a month. I feared it would never lift and I would be left a shuffling shell filled with mucas, exuding halitosis and clothed in the same damp, clammy t-shirt and tracksuit bottoms that do nothing for my thighs (it would be a most clever cut of cloth that did) for ever ………….Through out all my mucousy malaise, one symptom brought me significantly more suffering than all of the above……….I lost my sense of taste.
What an empty world it became. The lowest point was when I ate an entire Big Mac Meal with not even the slightest hint of two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun………..Obvs I still stuffed it in…..but what a waste………what a terrible, terrible waste…………. Due to massive weight gain I usually only allow myself a damn Happy Meal and so was just trying to find some sweet joy in the bleak flu landscape that had become my life. At this point my life flashed before me and I resolved to devote myself to the caring of others completely if only I could retrieve my sense of taste. I was willing to do anything, anything if just to savour a sausage once more, taste a tangerine or relish some relish……I was lost, pathetic and looked like a bag lady with a very nasty and possibly highly contagious skin condition surrounding her nostrils.
Eventually I found some fight and managed to kick the flu’s butt out of town but not before I had mentally made a huge bucket list of foods that I must taste swiftly again. Once the Big Mac was out of the way I able to settle down somewhat to a steady ticking off and this recipe for Chocolate, Passionfruit and Raspberry Tart was about number 5. For a longtime I have been wanting to make this Chocolate Tart mainly because of the Oreo base. It has been calling to me after I made an Ice-cream Cake with Oreo crumbs and it really blew me away. Oreo crumbs are magnificent, the deeply dark equivalent of Biscoff Crumbs. In my opinion truly mighty ingredients. The combo here of the fruits with the rich chocolate gives my rejuvenated taste buds a real taste sensation. One most worthy of a triumphant return to the land of the living and the fully dressed.
Is it a Chocolate Pie Recipe?
This Chocolate Tart recipe is quite simple if just a tiny bit fiddly. As always I use my food processor to blitz the biscuit bottom and also this time to blitz the Passion Fruit pulp. I still am not sure if it is a Chocolate Pie or Tart Recipe? It is both a light and chunky dessert and I am not convinced either way. I use a 25 cm deep dish pie dish. This feeds a lot of people
The most fiddly bit is the folding in of the cream to the chocolate mixture. You have to have patience and the right technique. Boring I’m afraid…..
But so worth it Sister.
Chocolate, Passion Fruit and Raspberry Tart.
This Chocolate, Passion Fruit and Raspberry Tart is a little piece of Chocolate Heaven. It is rich but smothered with Cream you can manage another slice.There is no baking involved but a few hours of setting before the pouring on of the Chocolate Ganache is required. I used a 25 cm flan dish. Fill your Chocolate Face.
- 300 grams Oreo Biscuits
- 2 tbsp cocoa powder
- 100 grams unsalted butter melted
Chocolate and Passion Fruit Mousse
- 200 grams dark chocolate quality cooking
- 200 grams milk chocolate quality cooking
- 100 grams caster sugar
- 75 grams unsalted butter soft
- 2 medium egg yolks
- 6 passion fruit pulp including seeds
- 300 mls double cream
- 100 grams dark chocolate
- 100 grams milk chocolate
- 60 mls liquid glucose
- 400g raspberries
Blitz the cookies (including the filling) and the butter in a food processor.
Tip it into your dish and press it out evenly to form sides and a smooth bottom. I use the back of a spoon or my fingers. Take some time to try to ensure it's even.
Chocolate and Passion Fruit Mousse
Melt the chocolate, sugar and butter in a bowl over a simmering saucepan of water. Don't let the water touch the base of the bowl or the choc may go grainy. Stir until smooth and allow to cool.
Scoop out all the pulp from the passion fruit into a food processor. A strangely satisfying process. Blitz for twenty seconds or so and then sieve the liquid to remove the seeds. Set the juice aside.
Whisk the egg yolks and passion fruit puree into the chocolate mixture.
In a separate bowl whisk the cream until pillowy and thick and mix a couple of big tbsp into the chocolate mixture. Fold the rest of the cream in, taking care not to knock out the air. Stay strong.
Leave to set in the fridge for a couple of hours.
Melt the chocolate and glucose syrup again over a bowl of simmering water. Stir to combine and then allow to cool a little.
Pour over the mousse and shake to fill any holes. I found this a bit tricky I must admit. I think in hindsight my ganache was a little too thick and I should have added more glucose-maybe a tsp - so if it doesn't pour easily then thin a little. Above all don't spread by hand or the finish will be ruined. A shake and a shimmy is all that is allowed I'm afraid.
Return to the fridge for an hour before decorating the top with raspberries.
Apply to Hysterically Thankful Face.
I strongly suggest that this is served at more or less room temperature. I based this recipe on Chocolate Mousse and Passion Fruit Tart from Delicious. Magazine.
Here is another Fill your Face Chocolate Pudding – Chocolate Mousse.
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