{"id":2889,"date":"2017-07-22T11:11:04","date_gmt":"2017-07-22T03:11:04","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=2889"},"modified":"2017-08-16T11:13:22","modified_gmt":"2017-08-16T03:13:22","slug":"dark-chocolate-raspberry-tart-with-port-jelly","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/dark-chocolate-raspberry-tart-with-port-jelly\/","title":{"rendered":"Dark Chocolate Raspberry Tart with Port Jelly"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-66106088\">\n\n\t<div id=\"col-1585181957\" 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>Dark Chocolate Raspberry Tart with Port Jelly<\/h1>\n<p><strong>by Audra Morrice<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1585181957 > .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-2054231934\" 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='id3299'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-2054231934 > .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-66106088 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-1951489173\">\n\n\t<div id=\"col-625193242\" 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;\">Learn to bake Chef Audra&#8217;s signature Dark Chocolate Raspberry Tart With Port Jelly, a delectable &amp; rich chocolate dessert with a fruity &amp; refreshing touch to satisfy your chocolate craving!\u00a0<\/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>\u00a030\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a060\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a06-8<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>Pastry<\/strong>\n<ul>\n<li>225g Plain flour<\/li>\n<li>Pinch of Salt<\/li>\n<li>2 tbsp Icing sugar<\/li>\n<li>2 tbsp Cocoa powder<\/li>\n<li>140g Unsalted cold butter, chopped<\/li>\n<li>2 tbsp Iced water<\/li>\n<\/ul>\n<p><strong>Ganache Filling<\/strong><\/p>\n<ul>\n<li>500g Dark chocolate, 70% cocoa solids<\/li>\n<li>200g Unsalted butter, chopped<\/li>\n<\/ul>\n<p><strong>Cherry Port Jelly<\/strong><\/p>\n<ul>\n<li>375ml Cherry port<\/li>\n<li>2 tbsp Caster sugar<\/li>\n<li>5 leaves Gelatine (gold strength)<\/li>\n<\/ul>\n<p><strong>Raspberry Puree<\/strong><\/p>\n<ul>\n<li>125g Raspberries (squished or frozen)<\/li>\n<li>1 tbsp Icing sugar<\/li>\n<li>1 tsp Corn syrup or glucose<\/li>\n<\/ul>\n<p><strong>Cream<\/strong><\/p>\n<ul>\n<li>300ml Thickened cream<\/li>\n<li>2 tbsp Icing sugar<\/li>\n<li>1 Vanilla bean, seeds scraped<\/li>\n<\/ul>\n<p><strong>To Decorate<\/strong><\/p>\n<ul>\n<li>250-375g Raspberries<\/li>\n<li>Edible flowers<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-625193242 > .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-1538769821\" 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-2890\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Dark-Chocolate-Raspberry-Tart-with-Port-Jelly--300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Dark-Chocolate-Raspberry-Tart-with-Port-Jelly--300x225.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Dark-Chocolate-Raspberry-Tart-with-Port-Jelly--24x18.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Dark-Chocolate-Raspberry-Tart-with-Port-Jelly--36x27.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Dark-Chocolate-Raspberry-Tart-with-Port-Jelly--48x36.jpg 48w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Dark-Chocolate-Raspberry-Tart-with-Port-Jelly-.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-571638292\" 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-1951489173 > .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 \u00a0 \u00a0 <strong>Pastry<\/strong><\/span><\/p>\n<ol>\n<li>\n<h4>Pre-heat oven to 200\u00b0C.<\/h4>\n<\/li>\n<li>\n<h4>Place flour, salt, sugar and cocoa in a food processor and process for 15 seconds until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough that just comes together when pressed. Wrap in cling wrap and refrigerate for 20 minutes.<\/h4>\n<h4><strong>Ganache Filling<\/strong><\/h4>\n<\/li>\n<li>\n<h4>Chop chocolate in a food processor until finely chopped. Place butter in a large bowl over a saucepan with 3cm of just-simmering water, tip chocolate onto butter. Turn off heat and stir occasionally until chocolate and butter have melted. Keep bowl on saucepan until ready to use.<\/h4>\n<h4><strong>Cherry Port Jelly<\/strong><\/h4>\n<\/li>\n<li>\n<h4>Pour port and sugar into a saucepan over medium heat, stir until sugar has dissolved. Boil for 5 minutes, remove from heat. Soften gelatine in cold water, squeeze out excess water and add gelatine to warm port mixture, stir until dissolved, strain and keep warm until ready to use.<\/h4>\n<h4><strong>Raspberry Puree<\/strong><\/h4>\n<\/li>\n<li>\n<h4>Place raspberries, sugar and glucose into a small saucepan and heat until liquid. Sieve out seeds.<\/h4>\n<h4><strong>Cream<\/strong><\/h4>\n<\/li>\n<li>\n<h4>Whip cream with icing sugar and vanilla bean seeds to soft peaks.<\/h4>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Learn to bake Chef Audra&#8217;s signature Dark Chocolate Raspberry Tart With Port Jelly, a delectable &#038; rich chocolate dessert with a fruity &#038; refreshing touch to satisfy your chocolate craving! <\/p>\n","protected":false},"author":3,"featured_media":2890,"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>Dark Chocolate Raspberry Tart with Port Jelly | ToTT Store<\/title>\n<meta name=\"description\" content=\"Learn to bake Chef Audra&#039;s signature Dark Chocolate Raspberry Tart With Port Jelly, a delectable &amp; rich chocolate dessert with a fruity &amp; refreshing touch to satisfy your chocolate craving!\" \/>\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\/dark-chocolate-raspberry-tart-with-port-jelly\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dark Chocolate Raspberry Tart with Port Jelly | ToTT Store\" \/>\n<meta property=\"og:description\" content=\"Learn to bake Chef Audra&#039;s signature Dark Chocolate Raspberry Tart With Port Jelly, a delectable &amp; rich chocolate dessert with a fruity &amp; refreshing touch to satisfy your chocolate craving!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tottstore.com\/recipes\/dark-chocolate-raspberry-tart-with-port-jelly\/\" \/>\n<meta property=\"og:site_name\" content=\"ToTT Store Singapore - 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