Chocolate Raspberry Tart Ready To Serve

The French love their chocolate, and often have a dark chocolate truffle or square at night as a treat to satisfy a sweet tooth. Generally speaking chocolate desserts are eaten more in fall and winter, and fruit desserts are eaten in the spring and summer. This Chocolate Raspberry Tart recipe is culinary artistry, as raspberries are a natural complement to chocolate, cream, raspberry brandy, and cognac flavors. So, yes, when fresh raspberries are in season in the summer, be sure and make this tart for your loved ones and family.

This tart is perfect for summer entertaining, as it looks incredible, is simply delicious, and is easier to make that you think. The recipe is lovingly adapted from The Complete Book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023).

I loved that the chefs actually suggest it best to use a copper saucepan, and I could use one of my traditional copper pans. You can use any non-reactive saucepan too, such as a non-stick pan or a stainless steel. pan. Do not use an aluminium pan, as it can affect the taste of the cooked raspberries.

Raspberries, Sugar, and Honey in Copper Saucepan

Chocolate Raspberry Tart

Lovingly Adapted from The Complete Book of French Cooking by Hubert Delorme & Vincent Boué

Serves 8, Prep Time: 45 minutes, Resting Time: 20 minutes, Cooking Time: 40 minutes, Chill: 2-3 hours

Use 10 inch Tart Pan

Ingredients Creamed Sweet Short Pastry:

1 stick unsalted butter, softened

1/2 cup granulated sugar

1 egg

2-3/4 cups cake flour (make sure you use cake flour)

1 teaspoon salt

Ingredients Chocolate Ganache Cream:

1/2 lb. (225 grams) fresh raspberries, divided

1/4 cup granulated sugar

2 oz. honey, or agave syrup

1-2/3 cups whipping cream

7 tablespoons unsalted butter

scant 1/3 cup raspberry brandy or cognac

1-3/4 lb. dark chocolate, at least 64% cacao, chopped ( I used Trader Joe’s Dark Chocolate 72% Pound Plus)

Directions For Pastry:

Place the butter, sugar, and egg in the bowl of a food processor and cream together until smooth. Sift the flour and add it with the salt to process for 1-2 minutes further, until smooth. Remove from bowl. Press down the the palm of your hand, pushing it away from you, until the ingredients are thoroughly blended. Form into a disk. Chill, wrapped for 20 minutes.

Preheat your oven to 350 degrees F. Roll out the dough very thinly about 1/8 inch to form a large disk. Use your rolling pin to transfer it from the working surface to the baking pan or circle: drape it around the pin and then unroll it over the tart pan. Prick the dough with a fork, line it with parchment paper, and fill with baking weights or dried beans. Blind bake for 20-25 minutes and allow to cool.

Directions For Chocolate Ganache Cream:

In a copper saucepan, cook 3-1/2 oz (100 grams) of the raspberries with the sugar and honey (or if using agave syrup). Bring to a boil and leave to simmer for a few minutes. The raspberries will start breaking down. Add the cream and butter and bring to a boil again.

Remove from the heat and add the raspberry brandy or cognac and the chopped chocolate. Mix until thoroughly blended. Strain through a fine mesh sieve the chocolate ganache separating out the raspberry seeds. Pour the ganache into the cooled tart shell. Leave in the refrigerator until set, about 2-3 hours. Garnish with remaining raspberries and serve.

Chocolate Ganache Cream Ready for Tart Shell

Chocolate Raspberry Tart Ready to be Chilled

Bon Appétit et Bon Weekend…Bonnie

Asparagus In Season Now

Bonjour! There is one more spot available in this Friday, May 3, 2024 cooking class! See below for details and/or contact me. Merci! Bon Weekend…Bonnie

Spring is such an exciting time of the year with artichokes, asparagus, citrus, fava beans, peas, spring greens, strawberries and more, now in season. Please join me for this culinary experience with a menu full of delicious flavors to help you celebrate your special spring celebrations.

Menu For Springtime Celebrations

HOSTED AT DOMAINE DE MANION, ENCINITAS, CALIFORNIA

Friday, May 3, 2024, 10am-2pm

$195.00 per person

Class Size is Limited to First 8 Guests

LE MENU

Rhubarb-Sour Cream Snack Cake with Walnut Streusel

French Roast Coffee or Lemon Verbena Tea

Luscious Shrimp Salad Over Bibb Lettuce

Miso-Roasted Asparagus

Farro Salad with Pistou Vinaigrette

Red Rhubarb Amaretto Torte

Domaine de Manion Rosé Wine

CONTACT

To sign up online, please click on Menu For Springtime Celebrations cooking class.

For further details, please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

Luscious Shrimp Salad

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held. Recipes are seasonal and may be subject to change.

A portion of your class fee will be donated to José Andrés’ World Central Kitchen, a non-governmental organization dedicated to humanitarian relief around the world. World Central Kitchen speeds to places around the globe devastated by natural disaster and human violence with food, water, and more.

I have always been a fan of Chef José Andrés and the organization he founded. The Miso-Roasted Asparagus recipe in this cooking class is lovingly adapted from his Vegetables Unleashed cookbook. I was planning on donating a portion of this cooking class proceeds to World Central Kitchen, even before the tragedy of losing seven of his World Central Kitchen volunteers.

Prepping Fresh Rhubarb From The Garden

Please join me! Merci…Bonnie

Asparagus In Season Now

Spring is such an exciting time of the year with artichokes, asparagus, citrus, fava beans, peas, spring greens, strawberries and more, now in season. Please join me for this culinary experience with a menu full of delicious flavors to help you celebrate your special spring celebrations.

Menu For Springtime Celebrations

HOSTED AT DOMAINE DE MANION, ENCINITAS, CALIFORNIA

Friday, May 3, 2024, 10am-2pm

$195.00 per person

Class Size is Limited to First 8 Guests

LE MENU

Rhubarb-Sour Cream Snack Cake with Walnut Streusel

French Roast Coffee or Lemon Verbena Tea

Luscious Shrimp Salad Over Bibb Lettuce

Miso-Roasted Asparagus

Farro Salad with Pistou Vinaigrette

Red Rhubarb Amaretto Torte

Domaine de Manion Rosé Wine

CONTACT

To sign up online, please click on Menu For Springtime Celebrations cooking class.

For further details, please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

Luscious Shrimp Salad

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held. Recipes are seasonal and may be subject to change.

A portion of your class fee will be donated to José Andrés’ World Central Kitchen, a non-governmental organization dedicated to humanitarian relief around the world. World Central Kitchen speeds to places around the globe devastated by natural disaster and human violence with food, water, and more.

I have always been a fan of Chef José Andrés and the organization he founded. The Miso-Roasted Asparagus recipe in this cooking class is lovingly adapted from his Vegetables Unleashed cookbook. I was planning on donating a portion of this cooking class proceeds to World Central Kitchen, even before the tragedy of losing seven of his World Central Kitchen volunteers.

Prepping Fresh Rhubarb From The Garden

Please join me! Merci…Bonnie

Side by Side, Bibb Lettuce Salads with Persimmons and Candied Pecans

I wrote about this delicious perfect holiday salad recipe, Bibb Lettuce Salad with Persimmons and Candied Pecans, two years ago. It is such an easy divine salad, so perfect for the holidays, I wanted to mention and highlight it with you all once again.

The cranberry-based dressing is just a natural to complement holiday pork, turkey, and even beef recipes. If you can’t by chance find Fuyu persimmons, substitute pears in this recipe. Yum!

Would you like to know a perfect holiday salad, easy, and elegant for your holiday gatherings? It is “Bibb Lettuce Salad with Persimmons and Candied Pecans.” It is chock full of fresh seasonal ingredients like cranberries, Fuyu persimmons, and pecans.

Visually, a treat for your table. Healthy and good for you. It is what I call a composed salad, which is layered with a drizzled dressing on top, rather than tossed all together. You can make this salad ahead of time on individual salad plates or on large serving platters. It has different textures of crunch and softness, and sweetness from the cranberry dressing and candied pecans that stand up well to the tang of bold crumbled blue cheese. Your family and guests will love this salad!

Bibb Lettuce Salad with Persimmons and Candied Pecans

Lovingly Adapted from Bon Appétit Magazine, December 2005

Ingredients:

3/4 cup whole-berry cranberry sauce (purchased or homemade)

1/4 cup fresh lemon juice

1 tablespoon honey

1 tablespoon golden brown sugar

6 tablespoons extra-virgin olive oil

2 heads of Bibb lettuce, coarsely torn

4 Fuyu persimmons, peeled, sliced

1 cup (generous) crumbled blue cheese

Candied Pecans

Directions:

-Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper.

-Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans.

Recipe Note: I often substitute Bibb Lettuce with a Baby Spinach & Green Lettuce Mix, or when I can find it, a Baby Red Butter Lettuce. Trader Joe’s carries a ready-made Candied Pecans 5 oz. bag, perfect for salads or snacking.

If you make this salad, please share with me your comments. I would love to hear from you!

Another Related Post:

Beet & Goat Cheese Arugula Salad

Bon Appétit et Bon Weekend….Bonnie

Roger’s Red Through the Autumn Morning Sun

Roger’s Red grapevine is something to roar about. An ornamental grapevine that is thought to be a natural hybrid between the native grape, Vitis californica and the European wine grape, Vitis vinifera.

This grapevine is absolutely stunning with red foliage for your autumn garden. It can produce small grapes, although mine hasn’t yet. I really can’t say enough about the foliage, sometimes chocolate in some light, sometime warm red to burnish orange leaves in other light. And a dash of green color, too.

Roger Red Grapevine Climbing Up My Outdoor Patio

It does like to climb on fences, gates, or some kind of support, which is perfect for a garden setting. It will take full sun to light shade with regular to moderate water. Allowing this grapevine to climb will allow it to move and dance with the wind.

I found my Roger’s Red grapevine at Tree of Life Nursery. Sometimes you can find it in nurseries, in their native plant section. You can probably find it online, too.

A very hardy grapevine, it did take me a few years to get it started and growing.

Another View of Roger’s Red Grapevine

I like the idea of decorating your autumn table or buffet with this fabulous grapevine. A trick to doing this is clipping your grapevines in advance, and soaking the ends in a watering can overnight before your intended use. This will help keep your leaves from wilting during your special occasion.

You can even totally immerse individual leaves in water overnight, dry them, and press them flat for a few hours before needing to use them on your table or in your vignette.

Bon Appétit et Bon Weekend…Bonnie

Grilled Summer Squash with Roasted Pistachio Sauce

Are you up to your ears in summer squash from your garden, and need a recipe lifeline to save you? Well, here comes Grilled Summer Squash with Roasted Pistachio Sauce to the rescue (created by Rob Rubba at Oyster, Oyster restaurant in Washington, D. C., featured in the Food & Wine July 2023 issue). I have made pastas, muffins, cakes, gratins, salads, and more with my garden zucchini over the years, but this recipe is a welcome and delicious twist to reignite your taste buds for summer squash.

This recipe has a lot of flexibility. It calls for grilling the zucchini on the grill, but I have roasted the zucchini in my oven and the recipe is just as delicious. Simply prepare the zucchini according to the recipe. Roast in a 400 F. degree oven for 15-20 minutes until the squash is soft but not mushy. Turn your squash over once during your roasting time.

You also can tweak your pistachio sauce, for instance if you are not a fan of cilantro use basil or parsley. Please note: The pistachio sauce can be made a day ahead and refrigerated in an airtight container. If thick, mix in a small amount of olive oil.

Grilled Summer Squash

With Roasted Pistachio Sauce

Lovingly Adapted from Rob Rubba, Food & Wine Magazine, July 2023

Ingredients

• 5 medium scallions, root ends trimmed

• 3 medium tomatillos (about 6 ounces), husks removed, tomatillos rinsed

• 2 medium serrano chiles, stemmed

• 8 garlic cloves (unpeeled), plus 1/4 teaspoon grated garlic, divided

• 1 cup unsalted dry-roasted pistachios, plus chopped pistachios, for garnish

• 1 cup chopped fresh cilantro leaves and tender stems, plus whole cilantro leaves, for garnish

• 2 1/4 teaspoons kosher salt, divided

• 1 1/2 pounds medium-size mixed summer squash (about 3 squash), halved lengthwise and cut crosswise into 3-inch pieces

• 3 tablespoons olive oil, divided, plus more for drizzling

• 2 tablespoons fresh lime juice

• Flaky sea salt, for garnish

Directions

1. Heat a large cast-iron skillet over medium-high just until smoking. Add scallions, tomatillos, chiles, and unpeeled garlic cloves; cook, flipping occasionally, until mixture is charred in spots and slightly softened, 4 to 6 minutes for scallions, 8 to 10 minutes for chiles and garlic, and 10 to 12 minutes for tomatillos. Transfer to a cutting board, and let cool for 5 minutes. Coarsely chop scallions, tomatillos, and chiles. Remove and discard garlic skins, and add garlic to scallion mixture; set mixture aside.

2. Pistachio sauce

   Process whole pistachios in a food processor until very finely chopped, about 30 seconds, stopping to scrape down sides of processor bowl after 15 seconds. Add charred scallion mixture, chopped cilantro, and 1 teaspoon kosher salt. Process until mostly smooth and creamy, about 1 minute and 30 seconds, stopping to scrape down bowl after 45 seconds. Transfer mixture to a small bowl, and press plastic wrap directly on the surface of the sauce. Set aside at room temperature until ready to use.

3. Preheat grill to high (450°F to 500°F). Toss together squash, 1 tablespoon oil, and remaining 11/4 teaspoons kosher salt in a large bowl. Place squash, cut sides down, on oiled grates; grill, uncovered, until deeply charred, 5 to 7 minutes. Flip squash, and grill just until squash is tender, 1 to 2 minutes. Transfer to a small baking dish. Stir together lime juice, grated garlic, and remaining 2 tablespoons oil in a small bowl. Pour mixture over squash, and gently toss to combine; let marinate 15 minutes.

4. Spread 1 cup pistachio sauce on a large platter. Top with grilled squash, and spoon any remaining marinade in baking dish over squash. Garnish with chopped pistachios and cilantro leaves. Drizzle with additional oil, and garnish with flaky salt. Serve remaining pistachio sauce on the side, or reserve for another use.

Bon Appétit et Bon Weekend…Bonnie

Strawberries on a Stick at Mercado de La Boqueria, Barcelona, Spain

On a recent trip to Barcelona, Spain, strolling through the famous covered Mercado de La Boqueria, I spotted these “Strawberries on a Stick,” and thought what a clever idea and presentation. A simple variation on chocolate-dipped strawberries. A simple summer dessert when strawberries are in season.

Purchase 12” bamboo skewers. Purchase large sweet whole strawberries, and your chocolates. Melt dark chocolate in a microwave or double boiler, and pour into zip lock bag. Snipe a small corner. Keep the green top on your first strawberry. Add your other strawberries without greens to the skewer. Over parchment paper drizzle the chocolate around each strawberry while rotating the skewer. You might want to enlist a willing helper to hold and rotate the skewer as you drizzle. Place upright to set your chocolate. Repeat with white chocolate.

The Market de la Boqueria is a market, yes, and also a place to grab lunch or a snack for locals and visitors to enjoy. Many of the market vendors have “ready to go” items which are delicious and easy to eat as you stroll around. Next time you are in Barcelona, the Market de la Boqueria in the Las Ramblas neighborhood is a must stop.

Bon Appétit et Bon Weekend…Bonnie

Dark Chocolate Tart

Show Mom the love by baking her this “Dark Chocolate Tart” for Mother’s Day! Easy to make, key is using the best bittersweet chocolate you can find. I use Guittard bittersweet chocolate (74% cacao) in bars.

This is Ina Garten’s recipe in her Go-To Dinners, inspired by Erin French’s The Lost Kitchen cookbook. I have lovingly adapted it a bit more. This recipe is a simple graham cracker crust with a chocolate mousse filling and a chocolate ganache topping glaze, lightly sprinkled with flaky sea salt, such as Maldon. For serving, garnish each serving with a sprig of fresh mint or a few raspberries. A truly luxurious chocolate dessert, perfect for Mom on her special day!

The recipe calls for Nabisco chocolate wafers, which are sometimes hard to find. I found at Trader Joe’s a 16-ounce package of cinnamon graham crackers (in their cookie section) that I substitute 9 ounces in for the crust, and it is a lovely addition. These cinnamon graham crackers grind well in a food processor.

Dark Chocolate Tart

• For the crust:

• 1 (9-ounce) box Nabisco chocolate wafers

• ¼ cup sugar

• 6 tablespoons unsalted butter, melted

• For the filling:

• 1 cup bittersweet chocolate, finely chopped (6½ ounces) (see note)

• 1¼ cups heavy cream

• 2 extra-large eggs, lightly beaten

• 1 teaspoon pure vanilla extract

• For the glaze:

• ½ cup bittersweet chocolate, finely chopped (3 ounces)

• ¼ cup heavy cream

• ¼ teaspoon coffee granules

• ½ teaspoon flaked sea salt, such as Maldon

Preheat the oven to 350 degrees.

Place the chocolate wafers and sugar in the bowl of a food processor fitted with the steel blade and process until finely ground. Pour the mixture into a bowl, add the butter, and mix until well incorporated. Press the mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Place on a sheet pan and bake for 10 minutes. Set aside.

Meanwhile, for the filing, place the 1 cup of chocolate in a medium glass bowl. Heat the cream until it just comes to a boil. Pour the cream over the chocolate, allow it to sit for 1 minute, then stir gently with a whisk until smooth (see note). Stir the eggs and vanilla into the chocolate until smooth and pour into the tart shell. Bake for 18 to 20 minutes, until the chocolate is set on the edges but still jiggly in the middle. Set aside to cool.

For the glaze, put the ½ cup chocolate and the coffee in a glass bowl. Heat the cream to simmering and pour it over the chocolate. Let sit for 1 minute, then whisk until smooth. Gently pour over the chocolate filling (not the crust) and spread to the inside edge of the crust with a knife or offset spatula. Sprinkle with the salt and set aside at room temperature until set. Remove the rim of the tart pan and place the tart on a flat serving plate. Cut in wedges (don’t worry if the crust crumbles) and serve at room temperature.

Notes:

If either chocolate & cream mixture doesn’t melt completely, heat in a microwave for 15 seconds.

Bon Appétit, Bon Weekend, and Happy Mother’s Day…Bonnie