Dark Chocolate Raspberry Cheese Tart

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Dark chocolate raspberry cheese tarts will surely please even the pickiest eaters in your family. Make dark chocolate raspberry cheese tarts with help from a specialty food expert in this free video clip.

Part of the Video Series: Gourmet Recipes
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Video Transcript

Hello, this is Robert Lambert and of Robert Lambert's Specialty Foods, and today I'm making a dark chocolate raspberry cheese tart. And it's one of those things that looks really, really like you spent all day in the kitchen, but it's really, really simple. So we're going to start with the gram cracker crust, crushed gram crackers a cup and a half, one stick or a half cup of melted butter and this is nice because you don't have to make a pastry which is another, which is another, another step and it's really, really easy. So we're just going to mix this up and 2 teaspoons of cinnamon really, really goes nicely with the gram cracker flavor and the butter and smells great when you have it in the oven, you're going to want to climb in there with it. Okay that's good enough. So I'm starting at the edge because you really want that to hold when you cut the pieces and you can easily then after that scatter the rest across the bottom and pat it in and you want to press really tightly to make sure it's well packed and we're going to put a layer of my deep dark chocolate sauce on top of that so that's going to help hold this all in place as well. Now that looks good. Now I'm going to bake this at a 350 degree oven for 10 minutes so while the, while the shell is baking I'm going to beat the cream cheese, 8 ounces of cream cheese with a quarter of a cup of my raspberry champagne jelly. And this is a special jelly you can use any raspberry jelly, you can use raspberry jam and press it through a sieve, you need a quarter of a cup, but the reason I use this is it's not as sweet and to soften this first, I'm going to have to scrape it down, that looks well mixed. And the thing it, you can still taste the cheese it's not so sweet that you can't still taste the tang of cheese which is nice. Okay it's baked for 10 minutes and then I'm going to put a layer of my deep dark chocolate sauce on top of this, you can use any chocolate sauce, but this is nice because it's a little darker and it'll be a little more firm. And I'm going to refrigerate this, firm it up. Okay this is firmed up, it's a even layer and it's all glassy and it's ready for the next step, I'm going to add the cream cheese that was beaten with the raspberry champagne jelly. Again the offset spatula and we'll just smooth it out on top okay that's a nice good even layer and I'm going to refrigerate again to firm up the cheese so that I can put the raspberries on top and they're not going to fall or sink in. Okay so the final step is going to be to glaze these raspberries and put them on top and what people would usually do is to place them all and then brush to glaze on top, but that's a lot of work and I don't want to do it so I'm just going to glaze the berries whole and them dump them on, on top of the tart. Okay so we're just going to toss the berries and this extra quarter of a cup of raspberry champagne jelly just so they glow like jewels, okay those are fully glazed, they look really good and now it's ready to put it back on top of the tart. Just got to scatter them across the top and arrange them a little bit later, okay that looks good and now there's one more step we're just going to take a little bit more of the deep dark chocolate sauce, put it in a squire bottle and drizzle it over the top and this is the fun part. And how should I do it? I think I'm going to do circles. Okay that looks good, we're going to pop it out. And finish it with a little bit of my actual champagne germanium. And there we have our dark chocolate raspberry cheese tart.

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