Tag: raspberry tart

Raspberry Cheesecake Tarts

I am such a sucker for all things raspberry. I’ve posted lots of raspberry recipes here before these Raspberry Cheesecake Tarts. There were these amazing coconut macaroons and this stunning cake, oh and this cake too and this simple galette … Just search “raspberry” and wander through the berry patch, so to speak.

Raspberries have such a potently magical flavor to them – they always taste like summer. In fact they are, to me, one of the most transporting of flavors. Even in the dead of winter when it’s grey and raining, or the streets are covered in snow, if you pop a ripe raspberry into your mouth, you get a fleeting reminder of warm days and sunshine and being outside. Nothing else quite does that for me.

These little Raspberry Cheesecake Tarts are so easy to make and require very little effort for a really stunning result. With the completely acceptable “cheat” of frozen tart shells you can whip these up in no time and take them somewhere to share with friends, or just make them for yourself. The recipe is easily halved to just make 12 …

 

 

 

 

 

 

 

 

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Raspberry Galette with Dark Chocolate

This is the last post I’ll be tagging as “Summer” and what a sweet goodbye.

I’ll leave you with just the “recipe” today — a brief assembly of 5 ingredients. If you can get your hands on some perfect berries, make this before the summer is fully finished and revel in the jamminess of end-of-summer fruit. The chocolate helps it nudge towards fall, but at its heart, this is a summertime tart.

Raspberry Galette with Dark Chocolate

This recipe uses frozen puff pastry. Once it is defrosted, heat your oven to 425°.

1 block of frozen puff pastry, defrosted

½ a pound of fresh raspberries (or whatever fruit you wish)

2 tsp cold butter cut into teensy tiny cubes

2 Tbsp sugar

1 oz./28 g dark chocolate

On a sheet of parchment paper, roll the defrosted pastry out into a large, thin round, about 1/8 of an inch thick. Place berries in concentric circles, points up all over, leaving a 1″ border. Roll the border towards the fruit to make a border like a crust on a pizza. Snip the border of the pastry with scissors so it can fan out as it bakes. Sprinkle the fruit with the butter and sugar. Using the parchment, slide the galette onto a baking sheet. Bake for 20 minutes until the fruit is bubbling and the pastry is browned. To check for doneness, lift the edge of the galette – it should be crisp and golden brown on the bottom. While it is still hot, grate the chocolate all over the surface. Serve immediately.