As much as I love a good kitchen-based project, there some things that I would rarely, if ever, bother to make myself. I’d put pastry pretty high on that list, especially when you can buy such fantastic stuff ready-made by companies like Auckland-based French bakery Paneton*. I’ve loved their products for years and the buttery, super-flaky puff pastry has saved me on many a desperate dinner occasion. In exciting news for chocolate lovers, their chocolate pastry is brilliant too.
My go-to showstopper dessert for a big crowd of people is the Pecan Praline Tart in Dean Brettschneider’s Pie book – essentially, chocolate pastry filled with praline-studded milk chocolate ganache, topped with dark chocolate ganache and a scattering of praline crumbs. But on a long run recently (which is when I do my best thinking about food), I started thinking about something lighter that would have more of a contrast with the pastry. Here’s the result…
Raspberry ripple tart
I used the Paneton brand discussed above for this tart – it’s very dark, rich and buttery – but if you want to make your own I’d recommend the Dean Brettschneider recipe above. It will be delicious either way. This serves 8-10 depending on greed.
For the raspberry curd:
2 cups frozen raspberries
1 Tbsp water
juice of 1 lemon
6 egg yolks
1 cup caster sugar
80g unsalted butter
For the tart:
About 300g chocolate pastry
1 cup cream
Extra raspberries, for garnishing
Start by preparing the tart shell. Heat the oven to 180C. Grease and line a 30 x 10cm tart tin. Ease the pastry into the tin, leaving plenty of overhang. Chill for 20 minutes.
Bake blind for 10 minutes, then remove the weights and paper and bake for another 10 minutes until the pastry is dry to touch and crisp. Remove to a rack to cool. Trim any overhang (the resulting pieces are a good cook’s perk, though you will struggle to get any if there are little helpers around) and set aside.
To make the raspberry curd, put the raspberries and the water in a small saucepan and set over medium heat. Cook for three to five minutes, until the fruit collapses, then remove from the heat. Push the raspberries through a fine sieve, discarding any seeds. This should make about 120ml (just under half a cup) of puree. Squeeze in enough lemon juice to make it up to 150ml. Set aside.
Whisk the egg yolks and sugar together, then pour into the saucepan you used earlier. Add the butter and raspberry-lemon juice. Set over medium heat and bring to a simmer, stirring constantly (this will take about five minutes). When the mixture is bubbling, remove from the heat. Stir well and transfer to a bowl to cool completely. Cover and refrigerate until ready to assemble the tart.
About an hour before serving, whip the cream to soft peaks. Fold in the curd to create a ripple effect, then pour this mixture into the pastry shell. Carefully put the tart in the fridge until ready to serve. Decorate with more raspberries before serving. A shower of grated chocolate – white or dark – wouldn’t go amiss on top, either. This serves 8-10 depending on greed.
But wait, there’s more…
It’s highly likely that you’ll end up with some leftover pastry when making this tart. If you can stop yourself from eating it raw, I recommend turning it into easy ice cream sandwiches. All you need to do is cut the pastry into rounds, bake for about 10 mins at 180C and let cool. While you’re waiting, cut the ice cream into the same shapes and freeze. Sandwich the biscuits together with ice cream, dust with icing sugar and serve. This makes about 10 tiny ice cream sandwiches, which is just enough to leave them all wanting more.
*Please note, this is NOT a ‘sponsored’ post. In other words, I have not received any payment to say nice things about Paneton. In the interests of full disclosure, Paneton did send me a packet of their chocolate pastry to try recently. I was so impressed by it that I’ve since bought it twice more with my own hard-earned money (and I’ll definitely buy it again). I don’t think you can get a better recommendation than that!