I attempted some baking the other day with this chocolate raspberry tart. I had some raspberries from the farmer’s market, and I intended to use them. I can’t count how many berries I’ve thrown out because, no matter how good they are, they go bad before I can eat an entire pint. So this raspberry tart recipe looked pretty easy, except for the conversion from english measurements.
I’m not going to list the ingredient measurements or do the conversions for you. I may have mentioned this before – I cook, I don’t really bake, so I don’t feel comfortable having anyone trust my instructions, measurements, or my math. I will say that I followed the above linked recipe and things turned out fine. Except for my first attempt I tried blind baking the shell in too shallow a pan, which I decided would cause a disaster so I did a second one in a regular pie pan.
For the decorating sauce, I pureed and strained a few raspberries, and mixed with some cream and sugar. Very pretty and tasty, but I don’t think anyone should follow my example and make this sauce without some sort of modification since it had the exact hue of Pepto-Bismol. Perhaps a higher pureed raspberry ratio, or the additon of raspberry syrup and/or chocolate drizzled on the plate with it will lessen the recognizability of the unfortunate pinkness.