Recipe // Decadent Chocolate Valentine Tart

February 6, 2015

Recipe Chocolate Tart Raspberry
Can you believe it’s already Valentine’s Day next week?!
I’m excited to partner with Harmons Grocery to share with you an amazing chocolate tart with berries and pistachio recipe.  It its decadent, and the perfect show stopper to present to your Valentine.  Everyone has different love languages, but I’m sure you’ve guessed that one of mine is making the ones I love something amazing to eat!
Harmons Grocery has an excellent baking isle to bring your desserts to the next level.  My little secret in the pastry crust is a little bit of vanilla bean paste that I swear by, and you can find it in the Harmons baking isle.
Harmons also has an impressive high quality chocolate section where they sell some of the worlds most amazing chocolate!  Only the best!  And, if you’re not the baking type.  They have an amazing section of homemade tarts and treats for your Valentine, along with an amazing floral department all ready to pick up and deliver to your sweetie!
I decided to add a little bit of crunch to the top of my chocolate tart.  Harmons bulk section sells pre-shelled pistachios that I roughly chopped with a knife and sprinkled over the top with some raspberries and blackberries.  You really could use any berries you’d like.  I think berries and chocolate always scream romance, am I right?  Or maybe I’ve been watching too many episodes of Bachelor.  Wink.   Either way.  Can’t go wrong with chocolate and berries!
Decadent Chocolate Tart with Berries and Pistachios
Pastry Crust:
1 1/2 cups all purpose flour
1/3 cups powdered sugar
2 sticks (1 cup) un-salted butter
pinch of sea salt
1 tsp vanilla bean paste
Place the flour, salt, and sugar into a food processor.  Pulse until combined.  Add one tablespoon of butter at a time until the dough starts to form, add vanilla bean paste.  It will be a tad bit dry, but the crust is almost like a shortbread consistency.  Place the dough and form into an un-greased tart mold.  I like to use the rectangular molds with the bottom that pops out.
Cover with tin foiled and bake at 350 degrees for 15-20 minutes or until set.
1 cup heavy cream
6 ounces milk chocolate, chopped
6 ounces good quality dark chocolate, chopped
Place the chopped chocolate in a medium glass bowl. In a small saucepan, heat the heavy cream until hot, just before a simmer and pour over the chopped chocolate.  Allow the hot heavy cream to sit over the chocolate for about one minute, then stir well until incorporated.  It should be fairly sweet with the crust, but if you like a sweeter ganache, you could use all milk chocolate, or add some semi-sweet instead of the dark chocolate.
Poor the ganache into the cooled pastry crust. Allow to cool for about ten minutes in the refrigerator.
Top with washed and completely dried berries, I used raspberries and blackberries, and chopped pistachios.
Allow to set and cool in the fridge for at least three hours before serving.  Store in fridge.
Hope you and your Valentine enjoy it!
{all photos by me}

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