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TWD – Chocolate Raspberry Tart

March 17, 2010

It’s St. Patrick’s Day, so while I made my tart crust yesterday, I decided to finish my Tuesdays With Dorie challenge today.  I doubt that Soft Chocolate Raspberry Tart is an Irish tradition, but, hey, I’ve never met an Irish man or woman who didn’t like chocolate.

I’ve made Dorie’s Sweet Pastry Crust before,  and this baker wannabe is always pleasantly surprised at my positive outcome.  This time I decided to make a full recipe, but use mini tart pans.  I baked only half of them, saving some for another time, another experiment.

One of my favorite chocolates is Scharffen Berger, so those are the chocolates I used this time.  When I was making the ganache, I did use Agave Nectar instead of sugar.  I’m trying to learn to cook with this sweetener.  It is supposed to have a lower glycemic level than sugar, and isn’t an artificial sweetener.  I haven’t tried it yet in crusts or other recipes that might need the texture of sugar to make a difference, but I thought maybe sweetening the chocolate filling with the agave would work.  From what I can tell, the filling baked and set the way it should have.

Using the mini tarts required me to watch more closely the time in the oven, and they took about half the time that the recipe called for.

Next time I probably would not add the fruit and maybe make a caramel sauce, or top the tarts with a dollop of sweetened whipped cream and chopped nuts.  Lucky me, I have some frozen tart crusts ready and waiting.

Thanks, Rachelle of Mommy? I’m Hungry!, for a great Tuesday with Dorie.

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2 comments

  1. They’re so pretty! Did you freeze baked crusts, or the dough?


  2. I froze the dough. I’m sure it would be fine either way, but I like the thought of freshly baked stuff the day I want to eat it.



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