Fresh Raspberry Fruit Tart with Pastry Cream and a Chocolate Ganache Layer
You can make this tart with almost any kind of fruit, but raspberries are tasty and pretty. It also works well with ripe peaches but you will need to omit the chocolate layer.
(Serves 6 to 8)
Ingredients
¾ cup apricot jelly
1½ tsp unflavored gelatin (about one ¼-ounce packet)
3 Tbsp cold water
2 cups ripe raspberries
Chocolate Fudge Ganache
4 oz semi-sweet or dark chocolate, chopped
3 Tbsp heavy cream
1 tablespoon butter (optional)
Instructions:
Prepare Pastry Cream and refrigerate as directed in the recipe below.
Prepare Tart Shell as directed in recipe below, baking until browned, 30 to 35 minutes. Allow to cool completely.
Prepare the Chocolate Fudge Ganache
In a small saucepan, heat the cream until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl.
Let the chocolate sit for 2-3 minutes, then stir gently until smooth. If using, add butter and stir until fully incorporated.
Make the Glaze
Place the apricot jelly in a small saucepan and heat until bubbling.
Simmer for 2 minutes, then set aside in a warm spot. Reheat if necessary.
Assemble the Tart:
Allow the ganache to cool slightly until it thickens but remains spreadable.
Spread a thin layer over the cooled tart shell and let it set for 10-15 minutes.
Brush a thin layer of glaze on the inside of the prebaked tart shell (above the set chocolate layer).
Remove the pastry cream from the refrigerator.
Sprinkle the gelatin over 3 Tbsp of cold water in a small saucepan and let sit for 1 minute.
Heat mixture until the gelatin melts.
Combine with the pastry cream and pour into the tart shell.
Let the filling cool for a few minutes.
Top with Fruit: Start in the middle, place the raspberries on top of the pastry cream, hole side down, in a spiral pattern.
Finish with the Glaze: Brush the warm glaze over the top of the fruit in a thin layer. Cool and serve.