TWD: Soft Chocolate and Raspberry Tart with a Hazelnut Crust
I’ve looked at this recipe several times, but for some reason hadn’t given it too much thought. I’m glad Rachelle chose this one this week because it was fun to make and different from most other desserts.
There is just something very pretty to me about the berries suspended in the baked chocolate ganache. The only change I made to the original recipe, since I’ve made Dorie’s sweet tart dough with almonds before, was to try making it with hazelnuts instead. I guess in part because I subbed almonds in last week’s thumbprint cookies and couldn’t stop thinking about the raspberry/hazelnut combination. Then, add in the chocolate and, well, ’nuff said.
As you can probably guess, the chocolate/hazelnut/raspberry combination was killer. I made the tart in my rectangle tart pan so that I could cut the tart into 12 small rectangle servings. I tried the tart at room temperature, which was definitely the best flavor and texture wise, but I also enjoyed it chilled just a bit in the refrigerator.
I know that my fellow TWD Bakers were all contemplating lots of different options than raspberries, so there should be lots of fun versions out there to check out. Thanks for checking in with me while we’re trying to get back into the swing of things here.