I bet you’re probably wondering if all we keep in our pantry is chocolate. The answer is yes. Almost. We also have a few things that are not chocolate but they tend to be things that support anything chocolate. Like say, Framboise which when added to chocolate pudding makes it taste extra good.
Today’s special are little Chocolate Framboise Pudding Tarts topped with fresh raspberries and bittersweet chocolate curls.
At Chez Canteen (aka, the kitchen) we make these in little individual tart pans. Otherwise someone (who might be me) would be measuring the slices from a large tart just to make sure all the pieces were even-steven. In fact, that’s probably why we use individual tart pans and make cupcakes around Chez Canteen – someone (who might be me) is not very good at sharing. I grew up with three older brothers which should be explanation enough.
The key to making this tart without breaking a sweat is to make a few batches of pie/tart crust dough and pop them into the freezer, well wrapped and labeled. When you want a fresh berry or chocolate pudding tart – the dough is just waiting for you. I usually divide one pie crust recipe into 2 dough disks and wrap them separately. One dough disk (half a pie crust recipe) makes one tart shell or several small tarts.
It is best to plan ahead of when you want to enjoy these tarts. The dough needs to thaw in the refrigerator and overnight is the best way. Then all you have to do is let the refrigerated dough sit at room temperature for about 30 minutes, roll it out, chill the tart shells a bit and bake.
It’s important to make the pudding ahead of time and give it a chance to chill overnight. Chocolate stuff always tastes best the second day once the flavors develop. If you aren’t a believer, taste the pudding the day you make it – chill it overnight and taste it again. Big difference. Same goes for brownies, chocolate cake, cookies, actually most anything chocolate.
After the pudding is rested up and the tart crusts are baked and cooled, it takes mere minutes to put this dessert together. I call chocolate pudding tarts a great idea. Not only because it’s chocolate, but because it tastes great.
|Chocolate Framboise Pudding Tarts||
- 300 grams AP GF flour (150 grams superfine brown rice flour, 75 grams each superfine white rice flour and tapioca starch/flour) (2⅓ cups)
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 115 grams unsalted butter, chilled (1 stick)
- 40 grams cream cheese, chilled (3 tablespoons)
- 45 grams solid Spectrum Vegetable Shortening (3 tablespoons)
- 80-100 grams ice-cold water (1/3 to ½ cup)
- 3 tablespoon unsweetened cocoa
- 80 grams water (1/3 cup)
- 675 grams milk (2¾ cups)
- 3 tablespoons corn starch
- 3 tablespoons sugar
- ½ teaspoon vanilla
- 1 tablespoon Framboise
- 120 grams chopped bittersweet chocolate (4 oz)
- 1 half-pint fresh raspberries (more or less as you wish)
- 1 oz. bittersweet chocolate bar shaved into chocolate curls
- In the bowl of a food processor, mix flour with sugar and salt. Pulse once. Cube chilled butter and cream cheese and add to food processor bowl. Add shortening. Pulse a few times until mixture is like ragged coarse peas. While processor is running, add water to chute just until a ragged ball forms. Place on plastic wrap and remove blade carefully. Gather dough and form into 2 disks. Wrap in plastic and refrigerate for at least two hours or freeze. Save one disk for another pie or tart or freeze. Remove one disk and bring to room temperature (about 30 minutes) before rolling. Using plastic wrap on the bottom and top, dusted with starch, roll dough until it is slightly bigger than each tart pan. Peel off plastic from top. Turn dough upside down and place in tart pan while peeling off plastic. Try to not stretch or stress the dough as you push it into the pan. Push into pan to fit the form and remove excess dough. Repeat for each tart pan. Chill dough in the freezer for about 30 minutes before baking.
- Preheat oven to 350. Set chilled tart pans on baking sheet and bake for about 20-25 minutes or until lightly golden brown. Check tart about 15 minutes into baking time and if there are cracks forming, use some leftover dough to patch. It’s common that it might shrink so saving some dough to make patches is always a good thing. Cool thoroughly before filling.
- Place cocoa and water in saucepan. Whisk. Set aside.
- In a small bowl whisk ½ cup milk with cornstarch. Leave aside for a few minutes so cornstarch can fully dissolve. Heat cocoa and water on medium-low until the mixture is a smooth paste. Slowly add remaining milk and whisk to mix thoroughly with the chocolate. Whisk cornstarch/milk mixture and stir into pudding on the stove. Add sugar. Stir over medium low heat until mixture thickens and just starts to boil. Immediately remove from heat (boiling cornstarch for too long will make the pudding not set). Add vanilla and Framboise and stir. Add chopped chocolate. Let that sit for a minute and stir until smooth. Cover top of pudding with plastic wrap to avoid the icky skin and chill before filling tarts – overnight is best.
- Place dry raspberries on filled tart in any pattern you want. Top with shaved chocolate curls.
- To make curls – use a 1 oz. bar of bittersweet chocolate and hold it in your hand to warm it up a bit. Using a vegetable peeler and once bar is slightly warm begin shaving curls from the narrow edge or wide edge. The warmer the bar, the slower you go, the bigger the curl.