This was the final course to my 6-course Friendsgiving party for 3 people.
It sounds decadent and it is but it was not overwhelming! I totally got seconds!
Makes a 9-inch tart.
For the Sorbet
- 1 cup sugar
- 1 cup water
- 6 cups raspberries
- 1 tsp lemon juice
Make simple syrup with the sugar and water.
Place the raspberries and lemon juice in a food processor and process until smooth. Strain through a fine-mesh chinois and discard the solids.
Whisk the simple syrup into the raspberry purée. Cover and refrigerate until cold, at least 1 hour.
Whisk the raspberry mixture to recombine. Freeze in an ice cream maker according to the manufacturer’s instructions.
For the Chocolate Tart
- 250 g chocolate cookies, or similar
- 60 g butter, melted
In a food processor, pulse the cookies into crumbs and press into an oiled/buttered tart pan. Place in fridge to set for at least 30 minutes.
- 250 g dark chocolate, at least 70% cocoa
- 350 mL heavy cream (almost 1½ cups)
- 75 g sugar
- 2 TBS honey
- 2 TBS rum
Place the cream, sugar, and honey in a saucepan over low heat and bring to a boil. Add rum then remove from heat.
Meanwhile, break the chocolate into a large heatproof bowl. Pour the cream mixture over the chocolate pieces and whisk until smooth. Allow to cool to 86°F.
Pour the chocolate filling over the cookie crumb base and return to the fridge to set for at least 2 hours.
- 63 g water
- 88 g sugar
- 63 mL heavy cream
- 28 g cocoa powder
- 1¼ gelatin leaves
- 20 g dark chocolate, chopped
Pour the water and sugar into a saucepan and bring to a boil. Add the cream and cocoa and simmer for 5 minutes. While the sauce is simmering, bloom the gelatin into a bowl of cold, iced water then squeeze out any excess water when soft.
Remove the saucepan from the heat, whisk in the chocolate and bloomed gelatin and strain through a fine sieve. Leave to cool to about 86°F, stirring occasionally.
Carefully pour the cooled glaze over the tart and return to the fridge for at least 30 minutes.
For the Finish
- Ground pistachio
- Flakey sea salt
Slice tart with hot knife, quenelle sorbet over bed of ground pistachios. Garnish with crushed flakey sea salt.