Red Raspberry Mocha Tart
August, 2013 · By Coryanne Ettiene
There is something decadant about raspberries. Their delicate bodies, their tart juicy bursts and their almost royal aftertaste that make me feel fully self indulgent in every bite….in many ways the raspberry has come to represent so much of my summer experiences this year, that is seems almost fitting to capture it in a recipe. WhenI think of raspberries, I am reminded of the folklore that is attached to them, and how much it applies to my journey as a mother. Legend has it that Ida, the nymph responsible for taking care of Zeus when we as an infant, tried to sooth him by showing him a bush of raspberries, upon doing so, she pricked her finger and her blood stained fingertips brushed the white berries, forever marking them red for all of eternity to be reminded of her love and nurturing spirit.
This summer has been about taking stock of my priorities, trying to find the balance between work and family, and making sure that I am fully present in both without compromising on the other; a task that, if I am honest, is not always possible, but when it does happen, is an amazing harmony of mind, body and soul. For me, this raspberry summer tart is my modern take on the legend of Ida…… I made this pie almost weekly all summer long, served it on our laps with the sunshine on our shoulders, and with nothing but giggles and red stained lips left as the reminder of that special time we shared eating it together.
With a few short weeks left in the summer season, and with raspberries juicer and sweeter than they have been for months, there is no better time than right now to indulge in the spirit of Ida and to find your own red stained smiles to celebrate the ones you love.
Nothing tastes better than fresh raspberries and chocolate, and this decadent pie is what kitchen dreams are made of. Sweet raspberries, bitter chocolate and flakey pie crust will dance around on your fork tempting you to finish the whole pie on your own. While this fridge pie may look complicated, the steps are simple and take very little time…it is the waiting that will kill you, not the effort. This pie makes a standard size pie that served 6-8 people.
Chocolate Mocha Ganache Ingredients: 3/4 Cup of chopped milk chocolate, 1/2 Cup of heavy whipping cream, 1 Tablespoon of unsalted butter, 1 Tablespoon of ground coffee beans (optional), and a pinch of salt.
Raspberry Topping Ingredients: 5 cups of fresh raspberries, 1/2 cup of white granulated sugar, 3 Tablespoons of corn starch, Splash of Vanilla extract, and 1/3 Cup of Water.
Directions: Blind bake a short crust pie crust and allow it to cool while you make the chocolate Ganache. Using a double boil, heat the cream, and then add the butter and salt before folding in the chocolate. Remove from heat once the chocolate starts to melt and then stir until it begins to look like chocolate mouse. Fold the chocolate Ganache into the pie crust and allow to cool in the fridge for an hour. While it is cooling, rise your berries and place half the berries on a double boil with the sugar, vanilla, water and corn starch and allow the mixture to simmer until it begins to thicken. Remove the berry blend from the heat and allow it to cool before folding in the remaining fresh raspberries. Place the berry blend atop the chocolate ganache and allow it to set in the fridge for an hour before serving.