This
is pure indulgence. What could be more enticing than a giant
raspberry-flavored truffle set in a biscotti crust. When I say 'truffle',
I do not mean the 'fungus' truffle. This is a 'chocolate' truffle, which
is really just Ganache. 'Ganache' (pronounced gahn-AHSH) is that lovely
French term referring to a smooth mixture of chopped chocolate and heavy
cream. To make a raspberry flavored Ganache, we simply add raspberry sauce
to the melted chocolate and cream. This mixture is poured into a baked
tart shell made with crushed biscotti (store bought) and melted butter.
Quite easy to make yet stunning to look at and so delicious. Serve in
small slices with fresh berries, raspberry sauce, softly whipped cream, or
even cr?e fra?he.
The taste and quality of any chocolate dessert is dependent on
the type of chocolate we use. Chocolate is a complicated ingredient
that, like coffee, begins
with beans. Cacao
beans from the tropical tree Theobroma, that is, which translates to "Food of
the Gods". There
are three types of cacao beans (Forastero,
Criollo, and Trinitario) and
the type and/or blend of beans, their quality, and where they are grown all
contribute to the quality and taste of the chocolate. Other factors
affecting taste and quality are how the beans are roasted, how the beans are
ground into a mass called chocolate liquor,
how much extra cocoa butter is added to the chocolate liquor, quality and amount
of other ingredients added, and how long the chocolate liquor is conched
(processed). Therefore, a chocolate with a higher cocoa butter content will
produce a Ganache that is firmer than one made with a chocolate that has a low
cocoa butter content. And a chocolate with a velvety smooth texture will
produce a Ganache that is velvety smooth. So, from this you can see that the
type of chocolate for making this tart is important but make sure you like
the chocolate when eaten out of hand. Some of my personal favorites that
are readily available and at a reasonable cost are Lindt and Schaeffer
Bergen.
Preheat the oven
to 350 degrees F (180 degree C). Have ready a 8 - 9 inch (20 - 23 cm) fluted
tart pan.
Biscotti Crust: In
your food processor, place the biscotti and process until finely ground.
Transfer to a bowl and add the melted butter. Stir to combine. Press this
mixture over the bottom and up the sides of the tart pan. Bake in the preheated
oven for about 15 minutes or until golden brown. Remove from oven and place on a
wire rack to cool completely before adding the filling.
Filling: First, we
need to make the raspberry sauce. Place 1 cup of fresh or frozen raspberries,
that have been thawed, in your food processor and process until the raspberries
are broken up. Pour into a strainer, set over a bowl, and press on the
raspberries to extract the juice. Add sugar to taste. Set aside.
Place the chopped
chocolate in a medium sized stainless steel bowl. Set aside.
Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate
and allow to stand for 5 minutes. Stir until smooth. Stir in 1/3 cup of
the raspberry sauce. Pour the chocolate filling into the baked and cooled crust,
smoothing the top with an offset spatula. Cover and refrigerate overnight.
To Serve: Cut into
small slices and serve with fresh raspberries and with any of the remaining
raspberry sauce. Can also serve with whipped cream or cr?e fra?he.
Makes one - 8 - 9
inch (20 - 23 cm) tart. Serves 12 - 14 people.
Sources:
De Laurentiis,
Giada. 'Giada's Family Dinners'. Clarkson/Potter Publishers. New York:
2006.
Longbotham, Lori.
'Luscious Berry Desserts'. Chronicle Books. San Francisco: 2006.
Biscotti Crust:
8 ounces (225 grams)
store bought biscotti, broken into pieces
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