Whether you’re enrolled in culinary school as a pastry arts student working toward your degree or diploma, an executive chef looking for a special dessert for your menu, or a home cook with mad skills in the kitchen, this Valentine’s Day dessert is a showstopper, for sure. Certified Master Pastry Chef and Escoffier Director of Culinary Industry Development, Frank Vollkommer created this decadent dessert to share with you and all your friends and family.
Technically in the pie family, tarts can be sweet or savory, and are typically described as a filled pasty shell in the shape of a pie; whether large or in this case, small. And since February is not only the month that cupid makes an appearance, it’s coincidentally National Pie Month, making this velvety, chocolate-y, raspberry-y treat even more apropos! Chef’s kiss!
“One of the reasons I love pastry is it’s the perfect combination of technical skill and creativity. And so you need a little bit of both.”
Frank Vollkommer, CMPC and Escoffier Director of Culinary Industry Development
“One of the reasons I love pastry is it’s the perfect combination of technical skill and creativity. And so you need a little bit of both.”
Chocolate Raspberry Tart Recipe
White Chocolate Creme Parisienne
*Prepare the white chocolate Creme Parisienne a day in advance and allow it to set and cool overnight.
Ingredients
- 2.6g Gelatin Sheets (silver)
- 1ea Vanilla Bean, scraped
- 110g Heavy Cream #1, scalded
- .5g Salt
- 45g Sugar
- 80g White Chocolate
- 185g Heavy Cream #2, cold
Instructions
- Bloom the gelatin in ice-cold water and squeeze out the excess water.
- Heat cream #1 to 200F/93C with the sugar, salt and vanilla bean.
- Strain the hot cream over the white chocolate and emulsify.
- Add heavy cream #2 and emulsify.
- Cover and refrigerate the Creme Parisienne until well chilled.
- Whip the Creme Parisienne until stable peaks for piping are achieved.
*Note: Do not over-whip the Creme Parisienne
Almond Tart Dough
Ingredients
- 120g Butter
- 80g Powdered Sugar
- 200g All Purpose Flour
- 30g Almond Flour
- 2g Salt
- 40g Whole Egg
Instructions
- Cream the butter, sugar and salt.
- Slowly add the eggs.
- Add the flour and almond, mixing just until combined.
- Chill the dough prior to rolling out.
- Bake tart shells from cold at 350F/176C until golden brown.
Dark Chocolate Ganache
Ingredients
- 100g 64% Dark Chocolate
- 100g Heavy Cream
- 5g Liqueur (optional)
Instructions
- Heat the cream to 200F/93C.
- Pour the cream over the chocolate.
- Add the optional liqueur.
- Emulsify the ganache using a stick blender or food processor.
Assembly
Once the tart shells are baked and fully cooled, add a thin layer of liquid dark chocolate ganache and press raspberry halves into the bottom. Cover the raspberries with the ganache to the top edge of the tart shell. If you do not have a pastry funnel, this can be accomplished by pouring from a container or by using a piping bag. Allow the chocolate ganache to set in the refrigerator while whipping the white chocolate Creme Parisienne. Place the whipped Creme Parisienne in a piping bag fitted with a medium-sized rose tip. Pipe the cream to the edges of the tart as in the video, or have fun being creative and make up your own unique design. Sprinkle the top of the tarts with dehydrated raspberry powder and add a chocolate decoration to each. Et voilá! Enjoy.
