Delicious Raspberry And Blueberry Tart
This a nice and delicious sweet tart you can enjoy almost every season of the year. I made it for Valentine’s Day, but I really enjoy it for breakfast, midday snack or a fancy dessert. Feel free to change the raspberries for your preferred berry type and even make it with any other fruit! You will just love the simplicity of this one! Enjoy!
Preparation time: 35 min
Cooking time: 35 min
Ingredients:
For the Dough:
- 2 cups unbleached all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 8 ounces cold butter, diced into cubes
- 1/4 cup cold water
Filling:
- 1 cup frozen raspberries, thawed
- 1/2 cup sugar
- 3 tbsp flour
- 3 tbsp light cream
- 1 lemon, zested
- 1 cup fresh raspberries
- 1 cup fresh blueberries
Chocolate Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp of light cream at room temperature
- 1 piece of white chocolate for decoration
Directions:
For the Dough:
- Add all the ingredients to a food processor bowl, and pulse until it resembles coarse crumbs. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and put in the fridge for at least, 30 min to 1 hour.
- Preheat oven to 400ºF.
For the Filling:
- Meanwhile, make the filling by combining the frozen raspberries, sugar, flour, light cream and lemon zest. Combine all ingredients gently and reserve.
- When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie or tart pan (a 9 to 10 inch diameter pan is perfect), until its ¼ inch thick.Transfer to the pan and cut the excess on the edges. Fill with the berries mix and bake for 25-30 minutes.
- Just after taking out the tart, and while it is still hot, arrange the fresh raspberries and blueberries on the top and put it back again in the oven for 5-8 minutes, so the fresh berries cook just a little bit. Remove from the oven and cool completely.
For the Chocolate Drizzle:
- Melt the chocolate over a double boiler or in the microwave, just until it begins to melt. Don’t leave the chocolate in the heat or microwave too much, because it will burn. Then, add the heavy cream and mix until smooth.
- Once the tart is cold enough, fill a piping bag with the chocolate (or a plastic bag as I do, and cut one of the ends =) and drizzle the chocolate over the tart. Finally, using a lemon zester, grate a piece of white chocolate for a fancier decoration! Enjoy!
