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

Warm Chocolate Raspberry Tart
Warm Chocolate Raspberry Tart Modified from Chocolate Desserts by Pierre Herme | Dairy
1 hour, 5 minutes 30 minutes
10 minutes
25 minutes
8 servings

  • The ganache filling is warmed only, just set, and almost like custard, soft and smooth.
Ingredients
  • 1 fully-baked 9-inch tart shell, cooled to room temperature
  • ½ cup red raspberries
  • 5 oz. bittersweet chocolate (NOT semi-sweet)
  • 1 stick unsalted butter
  • 1 large egg, at room temperature
  • 3 large egg yolks, at room temperature
  • 2 Tablespoons sugar

    To Serve:
  • ¼ cup red raspberries

Instructions
  1. Center the rack in the oven and preheat to 375°F. Fill the tart crust with the raspberries.
  2. In a bowl stir the egg with a fork. In a separate bowl stir the egg yolks with a fork. Set both aside.
  3. Melt the chocolate and the butter in separate bowls either over simmering water or in the microwave. Allow them to cool until they feel only just warm to the touch. Using a small spatula, stir the egg into the chocolate, stirring gently in ever-widening circles and taking care not to agitate the mixture, you don’t want to beat air into the ganache. Little by little, stir in the egg yolks, then the sugar. Finally, still working gently, stir in the warm melted butter.
  4. Pour the ganache over the raspberries in the tart shell. Bake the batter for 11 minutes - that should be just enough time to turn the top of the tart shell, like the top of a cake. The center of the tart should shimmy if jiggled. Remove the tart from the oven, slide it onto a rack, and allow it to cool for about 10 minutes before serving.
  5. Scatter the fresh raspberries over the top of the tart.
  • Keeping: The crust can be made ahead, but the tart should be assembled as soon as the ganache is made. And while the tart is meant to be eaten soon after it comes from the oven, it can be kept overnight in the refrigerator and brought to room temperature before being eaten the next day. The filling will be firmer and denser, but still delicious.
  • Note: Keep the cooled crust, with the tart ring still in place, on the parchment-lined baking sheet. (The crust can be baked up to 8 hours ahead and kept at room temperature.)

Kashrut Instructions

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.