MMMM....there's nothing more that I love than cake or a good dessert after a hard days work. So for this first post it's quite fitting that I have this MasterChef tart of goodness that got all the judges "frothing" literally and metaphorically- Audra's Dark Chocolate Raspberry Tart with Port Jelly. I made this for my Yr 7 class as practice for Naplan persuasive writing, minus the port of course!
The aim was for them to persuade me to give them a piece- I had them at chocolate! And the paragraphs flowed.
It was a hit. I mean chocolate is always a winner and the textures of the crunch of the pastry, the gooey ganache, squish of the raspberry and soft jelly created a rich dessert, not for the 'faint hearted.'
I recommend you try this tart- it looks effective and tastes delicious. And to those who are being healthy- you don't know what you are missing out on!
Pastry
- 225g plain flour
- Pinch salt
- 2 tablespoons icing sugar
- 2 tablespoons cocoa powder
- 140g unsalted cold butter, chopped
- 2 tablespoons iced water
Ganache filling
- 500g dark chocolate, 70% cocoa solids
- 200g unsalted butter, chopped
Cherry port Jelly
- 375ml cherry port or I used Raspberry Juice
- 2 tablespoons caster sugar
- 5 leaves gelatine (gold strength)
Raspberry puree
- 125g raspberries (squished or frozen is fine)
- 1 tablespoons icing sugar
- 1 teaspoon corn syrup or glucose
Cream
- 300ml thickened cream
- 2 tablespoons icing sugar
- 1 vanilla bean, seeds scraped
- 250g-375g raspberries, to decorate
- Purple borage flowers, to decorate
- http://www.masterchef.com.au/recipes/dark-chocolate-raspberry-tart-with-cherry-port-jelly.htm
