This recipe is from my sister, Meg that she got from a chef that worked at Tuscan Express in Grand Rapids, MI. I found the crust to be a little bit difficult and only rolled out one 10″ tart and used half of the filling mixture and 2.5 pints of raspberries. You can make the tart a day ahead which for me is a huge plus. It is very impressive looking and delicious!
Chocolate Raspberry Tart
Recipe By: Dana, the pastry chef at Charie’s Crab who used to work at Tuscan Express
I use this recipe to make this recipe a 12″ round and three 4″ tarts **note-I made one 10″ and froze the remaining dough.
SWEET DOUGH CRUST:
1 1/2 stick unsalted butter-very cold, (or salted)
1/4 cup sugar
1 3/4 cup flour
2 egg yolks
2 T. heavy cream
20 ounce semisweet chocolate
1 1/2 cup heavy cream
4 pint fresh raspberries, This takes 4 pts. but I usually buy 6 pints so I can pick through for the good ones.
CRUST: Using a food processor, combine butter, sugar, and flour until it resembles course sand. Add yolks and heavy cream. Mix until all ingredients combine. Pour out onto table and kneed together until it forms a ball. Make sure not to over work the dough. Chill 5-10 minutes.
Roll out dough until 1/4 ” thick. Coat tart pan with veggie spray and place dough into pan. Push side of dough down to make sides fit evenly within the pan. Place in freezer 5-10 minutes until chilled. Bake at 350 for 5-7 minutes. Prick any bubbles that may form at bottom of pan, then continue to bake until golden brown (12-15 minutes) Cool completely.
FOR FILLING: Place chocolate (chop it up) in a bowl. Heat heavy cream in a saucepan over medium heat to a boil. Pour over chocolate and whisk until smooth. Pour into tart shell.
Place in refrigerator for 20 minutes .
Place fresh raspberries on the top, close together in a nice pattern of some sort.. Chill a few hours or longer.
This pasta salad is by far the most delicious pasta salad I have ever made! From the NY Times. I love all of the different flavors and textures-especially the apricots and sliced almonds. It makes enough for a crowd or to share with neighbors.
1 cup farro
2 bay leaves
1 pound orzo
¾ cup diced dried apricots
¾ cup thinly sliced red onion
¾ cup thinly sliced celery
3 tablespoons fresh lemon juice
¾ cup sliced almonds
2 cups baby spinach leaves (2 ounces)
1 cup crumbled fresh goat cheese (4 ounces)
½ cup torn mint leaves
½ cup coarsely chopped parsley leaves
Freshly ground black pepper
FOR THE DRESSING:
2 large lemons
½ teaspoon fine sea salt, plus more as needed
½ teaspoon black pepper
¼ teaspoon red-pepper flakes, plus more to taste
⅔ cup extra-virgin olive oil, plus more for drizzling
Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
Drizzle with olive oil and freshly ground black pepper before serving.
From the wonderful Melissa Clark of the NY Times-this is a delicious brunch, lunch or light dinner recipe. It’s a cross between a pancake batter poured over sautéed vegetables and a crustless quiche. Very easy to make. Plan on eating it hot out of the oven or warm.
¾ cup whole milk
¾ cup crème fraîche
4 large eggs
2 ½ tablespoons all-purpose flour
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh dill leaves
¾ teaspoon kosher salt, more as needed
½ teaspoon ground black pepper, more as needed
1 cup coarsely grated Gruyère or Cheddar (about 4 ounces)
2 tablespoons extra-virgin olive oil
2 large or 3 small leeks (white and light green parts), halved lengthwise and thinly sliced
2 cups corn kernels (from 2 to 3 ears, or frozen and thawed)
1 large garlic clove, grated on a Microplane or minced
1 large bunch Swiss chard, stems removed, leaves coarsely chopped (8 cups)
¼ cup grated Parmigiano-Reggiano
Fresh lemon juice, for serving
Red pepper flakes, for serving
Flaky salt, for serving
Heat oven to 375 degrees. In large bowl, whisk together milk, crème fraîche, eggs, flour, parsley, dill, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth. Whisk in 3/4 cup Gruyère.
Heat olive oil in a 9-inch oven-safe skillet over medium heat. Add leeks and sauté until they are soft and golden, about 10 minutes. Stir in corn, garlic and a pinch of salt; cook until garlic is fragrant and corn is tender, 2 to 3 minutes. Add chard leaves a handful at a time, and cook until they are wilted and tender, about 4 minutes. Season the mixture with 1/4 teaspoon salt and a few grinds of black pepper.
Pour crème fraîche mixture over the corn and chard mixture, and then sprinkle the remaining Gruyère and the Parmigiano on top. Transfer skillet to oven and bake until custard is lightly set, about 40 minutes. Serve topped with a sprinkling of lemon juice and a pinch of red pepper flakes.