Most of takes on ‘raspberry chocolate tart’ are much simpler than this: an oreo crust, a chocolate ganache and raspberries on top. I have made many like that over the years and happily devour them.. but I wanted to give you a little bit of a different take. While I love ganache (and you could still make it and add it on top of the raspberry custard – see the last paragraph), I skipped it and made a raspberry custard. I wanted MORE raspberry flavor so that they weren’t just little mushy things I was stumbling into in between intense chocolate. I wanted chocolate on the top and bottom without it overpowering the fruit. And yes, we always want fresh berries on top too!
I think you’ll like this one, it’s very visually compelling but the flavors are lovely too. It’s for those of us who love chocolate and raspberry but want just as much as both without one overpowering the other.
The raspberry custard is one you may have seen before, it’s the one in this raspberry brownie pie and in this lemon raspberry pie (can you tell I love it?!). The method to make it is a lot like you’d make a key lime pie but we’re using raspberries here and have to prep them by pureeing and then sieving them to remove seeds.
Oreos: we’re going to remove the cream in them so the crust will be crispy and sturdy (no risk of it sinking when baked). If you want you can use graham crackers.
Butter: unsalted or salted is fine.
Egg yolks: from large eggs. It’s ok if some white is stuck to them.
Sweetened condensed milk: one 14 oz can. No substitutes for this one.
Raspberries: I like to use frozen for the filling and then to have some fresh berries for topping. You can use fresh for the filling, but I’d only do this when they are ripe and in season.
Heavy cream: or heavy whipping cream.
Cocoa: dutch process cocoa for a rich, deep chocolate flavor.
Lemon: this brings out the tartness of the berries in the filling.
Sugar: fine granulated, brown sugar works here too.
Salt & vanilla: fine sea salt and pure vanilla extract or paste to flavor the whipped cream.
Prep the oreos by removing the cream, scrape it off with a butter knife and discard. The added cream to the crust can cause it to sink and be overly soft.
Using a food processor, grind the cookies until they are like a fine powder. Melt the butter then stir them together until the texture is like wet sand.
I’m using a pie pan here but a tart pan with a removable bottom would be just as good. The tart pan should be about 10″ round to hold all the custard.
Press the wet crumbs into the pan, packing them in so you have an even layer all over the bottom and around the sides.
Bake the crust for 10-12 minutes at 350 F. This sets the crust so it won’t be as crumbly when serving the pie.
While it’s baking, puree the raspberries then press them through a fine mesh sieve so you have a seed-free puree.
Then add the sweetened condensed milk, lemon juice and egg yolks and whisk very well.
Pour it into the baked shell then return the pie to the oven.
Bake until the custard is set: it should only jiggle a bit in the middle when it’s done and will be matte all over.
Let it cool on the counter then in the fridge for about 4 hours until the custard is set.
Then make the whipped cream (pulse everything in a food processor until thickened) and spread over the chilled pie.
If you like the idea of the raspberry custard but feel like you want the ganache too (or instead of the whipped cream) you can add it to the top of the raspberry custard after the custard has fully set. It will probably push down on the raspberry custard when you slice it and be a little messy but it would be delicious! I’d freeze the custard for a bit too, just to make sure I won’t poke through it when I spread the ganache.
To make the ganache: chop up 75g dark (NOT bittersweet) or semi-sweet chocolate very finely. Set it in a heatproof bowl.
Separately, in a small pot heat 75g heavy cream until it bubbles on the sides and just begins to steam in the center. Pour the cream over the chocolate, give it a quick stir then leave it for 30 seconds. Then stir until smooth. Spread it very carefully over the custard. Chill for at least 30 minutes in the fridge before serving.
This one is best eaten the day of or after baking. Afterwards the crust starts to get a bit soggy from the wet filling. If you want to make it ahead of time, freeze it in an airtight container.
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