Please consult the OU's guidelines for checking fruits and vegetables.

Chocolate Raspberry Tart
Chocolate Raspberry Tart Eileen Goltz | Pareve or Dairy
1 hour, 40 minutes 30 minutes
30 minutes
40 minutes

  • From New England Innkeepers Recipes Cookbook.
  • Mint leaves and fresh raspberries tend to be infested with insects. Please see “Kashrut Instructions” below for instructions on checking for insect infestation.
Ingredients
  • 1 refrigerated pie crust (from 15 oz. package), softened as directed on package
  • 1 egg white
  • 2 Tablespoons ground almonds

    Filling:
  • 6 oz. sweet chocolate, broken into pieces
  • ¼ cup butter or margarine
  • 2 egg yolks
  • 2 teaspoons raspberry-flavored liqueur (optional)
  • 2 cups fresh raspberries

    Topping:
  • ¼ cup seedless raspberry jam
  • ¼ teaspoon almond extract
  • 1 oz. sweet chocolate
  • 1 teaspoon oil
  • ¼ cup sliced almonds
  • Mint leaves

Instructions
  1. Crust: Preheat oven to 375°F.
  2. Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom or a 9-inch pie pan. Bake in preheated oven for 7 minutes. Remove crust from oven.
  3. Lightly brush crust with egg white; sprinkle with ground almonds. Return to oven; bake 5 to 10 minutes longer or until golden brown. Cool while preparing filling.

    Filling:
  4. In a medium saucepan, combine chocolate and butter; stir over low heat until melted and smooth. Remove from heat.
  5. In a small bowl, beat egg yolks slightly; add liqueur, if using. Add egg yolk mixture to chocolate.
  6. With a wire whisk, beat over low heat for 3 to 4 minutes or until mixture thickens. Pour into cooled baked shell.
  7. Arrange raspberries over filling.

    Topping:
  8. Melt jam in a small saucepan over low heat. Stir in almond extract; blend well. Gently brush over raspberries.
  9. In another small saucepan, melt chocolate with oil. Drizzle over raspberries. Sprinkle with sliced almonds.
  10. Refrigerate 30 minutes or until set. Garnish with mint leaves and store in refrigerator.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.

RASPBERRIES:

DESCRIPTION: Considered by many the most intensely flavored member of the berry family, the raspberry is composed of many connecting drupelets (individual sections of fruit, each with its own seed) surrounding a central core. There are three main varieties—black, golden and red, the latter being the most widely available. Fresh raspberries are typically available from May through November.

INFESTATION: There are three main varieties of raspberries – black, golden, and red, the latter being the most widely available. Raspberries can be heavily infested with small mites and thrips. These insects can be nestled on the surface of the berry as well as inside the open cavity of the raspberry. Occasionally, small worms may be found in the cavity of the berry.

Note that tiny, dark-colored, leaf-like or seed-like protrusions in the berry’s cavity may appear similar to insects, making the true insects difficult to discern.

Raspberries are often extremely infested. They are nearly impossible to clean without ruining the fruit. Proper inspection of these berries requires exceptional patience. Currently, fresh raspberries and blackberries are not permitted in OU certified catering facilities and restaurants.

If berry inspection is undertaken, it should be done in a well-lit area. In a commercial facility, a light box should be used.

INSPECTION: Due to the very delicate nature of raspberries, they cannot be placed in water nor can they be extensively handled. Therefore, we recommend the following procedure as the most practical and effective way of checking raspberries:

  1. Stretch a white cloth or sheet of white freezer paper over a light box or on a countertop with ample overhead lighting. Raspberries should be dropped one by one onto the white surface. This will dislodge at least some of the insects that may inhabit the berry.
  2. If two or more insects are found, a pint of berries is to be considered infested and may not be used. There is no washing procedure that will guarantee removal of all of the insects.
  3. If after dropping the berries no insects are found, the berries should be visually inspected one by one. Pay careful attention to the cavity of the berry where insects often hide.
  4. When working in a catering commissary, a larger amount of berries can be dropped on a light box at one time, minimizing the time of inspection.

Alternative method: recommended for large quantities:

  1. After following steps 1 & 2 above, berries should be placed in a container of soapy solution (prepared with food-grade detergent) and agitated vigorously.
  2. After a thorough rinsing, the berries may be spin-dried.
  3. To verify that the washing has succeeded in removing all insects, check 5 berries per pint in the manner outlined above.