{"id":2882,"date":"2017-07-22T11:03:45","date_gmt":"2017-07-22T03:03:45","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=2882"},"modified":"2017-08-16T11:07:19","modified_gmt":"2017-08-16T03:07:19","slug":"raspberry-chocolate-tart","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/raspberry-chocolate-tart\/","title":{"rendered":"Raspberry Chocolate Tart"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-744519467\">\n\n\t<div id=\"col-560636428\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Raspberry Chocolate Tart<\/h1>\n<p><strong>by Lin Weixian<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-560636428 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1541807454\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id1665'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1541807454 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-744519467 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-1122660280\">\n\n\t<div id=\"col-203427654\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">A flaky, golden crust that holds a decadent chocolate filling topped with a glistening tumble of raspberries and hints of phyllo pastry &#8211; what&#8217;s not to love?<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Baking\u00a0<strong>Course :<\/strong>\u00a0Dessert\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a030\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a020\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a050\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a02<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><strong>For the Tart Shell Dough<\/strong>\n<ul>\n<li>160g Icing sugar<\/li>\n<li>200g Cake flour<\/li>\n<li>200g Bread flour<\/li>\n<li>160g Unsalted butter, cold<\/li>\n<li>90g Whole egg<\/li>\n<li>5g Vanilla extract (optional)<\/li>\n<li>For the Raspberry Chocolate Filling<\/li>\n<\/ul>\n<\/li>\n<li><strong>100g Cacao Barry Peru Dark Chocolate, melted<\/strong>\n<ul>\n<li>85g Unsalted Butter, melted<\/li>\n<li>100g Sugar<\/li>\n<li>100g Eggs<\/li>\n<li>60g Unsalted butter, room temp<\/li>\n<li>Raspberry jam, as needed<\/li>\n<li>Phyllo dough, as needed<\/li>\n<li>Fresh raspberries, as needed<\/li>\n<li>Clarified butter, as needed<\/li>\n<li>Icing sugar, as needed<\/li>\n<li style=\"list-style-type: none;\">Snow powder, as needed<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-203427654 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-2134812282\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2884\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Raspberry-Chocolate-Tart--300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Raspberry-Chocolate-Tart--300x225.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Raspberry-Chocolate-Tart--24x18.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Raspberry-Chocolate-Tart--36x27.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Raspberry-Chocolate-Tart--48x36.jpg 48w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Raspberry-Chocolate-Tart-.jpg 747w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-587397810\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-1122660280 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<p><span style=\"color: #333333; font-size: 14.4px;\">\u00a0 \u00a0 \u00a0 <strong>\u00a0 \u00a0For the Tart Shell Dough<\/strong><\/span><\/p>\n<ol>\n<li>\n<h4>Prepare the workstation.<\/h4>\n<\/li>\n<li>\n<h4>Scale the ingredients.<\/h4>\n<\/li>\n<li>\n<h4>Mix well icing sugar, cake flour and bread flour.<\/h4>\n<\/li>\n<li>\n<h4>Cut in cold butter to form mealy texture.<\/h4>\n<\/li>\n<li>\n<h4>Finish off by adding eggs to form a dough.<\/h4>\n<\/li>\n<li>\n<h4>Set aside in the chiller till firm enough to be rolled out.<\/h4>\n<\/li>\n<li>\n<h4>Par-bake at 180\u00baC.<\/h4>\n<h4><strong>For the Raspberry Chocolate Filling<\/strong><\/h4>\n<\/li>\n<li>\n<h4>Prepare the workstation.<\/h4>\n<\/li>\n<li>\n<h4>Scale the ingredients.<\/h4>\n<\/li>\n<li>\n<h4>Melt together chocolate and butter.<\/h4>\n<\/li>\n<li>\n<h4>Add in sugar and egg and blend well.<\/h4>\n<\/li>\n<li>\n<h4>Coat the bottom of the par-baked tart shell with raspberry jam.<\/h4>\n<\/li>\n<li>\n<h4>Pour chocolate mixture into tart shell and insert a few fresh raspberries into the filling.<\/h4>\n<\/li>\n<li>\n<h4>Bake at 160\u00baC until cooked.<\/h4>\n<\/li>\n<li>\n<h4>Brush phyllo dough with clarified butter and coat lightly with icing sugar.<\/h4>\n<\/li>\n<li>\n<h4>Bake at 160\u00baC until golden brown.<\/h4>\n<\/li>\n<li>\n<h4>Cool down tart and phyllo dough.<\/h4>\n<\/li>\n<li>\n<h4>Cover the top of the tart with phyllo dough and decorate with fresh raspberries and decorating sugar.<\/h4>\n<\/li>\n<li>\n<h4>Serve immediately.<\/h4>\n<p>&nbsp;<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>A flaky, golden crust that holds a decadent chocolate filling topped with a glistening tumble of raspberries and hints of phyllo pastry &#8211; what&#8217;s not to love?<\/p>\n","protected":false},"author":3,"featured_media":2884,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[69],"time":[74,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Raspberry Chocolate Tart | ToTT Store<\/title>\n<meta name=\"description\" content=\"A flaky, golden crust that holds a decadent chocolate filling topped with a glistening tumble of raspberries and hints of phyllo pastry - what&#039;s not to love?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tottstore.com\/recipes\/raspberry-chocolate-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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