This delectable tart, created by Kimberly Vardeman of Lubbock, Texas, won the grand prize in the Callebaut Chocolate Recipe Contest. As the grand-prize winner, Kimberly will receive a trip for 2 to Brussels where she will be treated to a tour of the Callebaut Chocolate Factory and a pastry class at the their Chocolate Academy.
The Callebaut contest is designed to give amateur chefs from across the country a chance to put their culinary skills to the test by submitting their favorite recipe that involves the use of Callebaut Belgian Chocolate.
Callebaut chocolate is the world's leading manufacturer of high quality cocoa and chocolate products. Callebaut chocolate was once only available to professional chefs but it is now available to non-professionals food enthusiasts through specialty food markets and fine grocers throughout the United States.
The winning Double Chocolate Raspberry Tart features a homemade chocolate crust filled with a rich combination of semi-sweet and bittersweet Callebaut chocolate. The dessert is then finished with fresh raspberries and whipped cream. All of the entries were judged on sensory appeal, creativity, presentation, and clarity of recipe. Here's the winning recipe:
Double Chocolate Raspberry Tart
Grand Prize Winner of Callebaut Chocolate Recipe Contest
by Kimberly Vardeman
Prep Time: 40 minutes
Cook Time: 35 minutes
Ingredients1 extra-large egg yolk
1 tablespoon heavy cream
1 1/3 cups unbleached all-purpose flour
1/4 cup Callebaut cocoa powder
2/3 cup confectioners’ sugar
1/2 teaspoon table salt
9 tablespoons unsalted butter, cold, diced
6 oz. semisweet Callebaut chocolate
6 oz. bittersweet Callebaut chocolate
2 tablespoons unsalted butter softened
1/4 teaspoon table salt
1 cup heavy cream
2 tablespoons raspberry liqueur
PreparationCrust: Combine egg yolk and cream in a small bowl. Place flour, cocoa, sugar, and salt in bowl of food processor. Pulse a few times to combine. Scatter pieces of butter over flour mixture. Process in one-second pulses until butter is incorporated. While processor is running, pour egg mixture through feed tube. Process until moistened, about 30 seconds. Turn the dough into a 9 1/2-inch tart pan with removable bottom. Gently press dough into an even layer against the bottom and sides of pan. Spray a piece of aluminum foil with nonstick cooking spray and set inside pan, against the crust. Freeze for at least one hour. Preheat oven to 375° F. Place tart pan on baking sheet. Bake for 20 minutes. Carefully remove foil and bake for 5-8 minutes or until crust is set. Allow to cool.
Filling: Chop the chocolate. Place chocolate, butter, and salt in a large, heatproof mixing bowl. Bring heavy cream to a simmer in a small saucepan. Pour heavy cream over chocolate and let sit for 5 minutes to melt chocolate. Add raspberry liqueur. Gently stir until combined. Pour mixture into cooled tart crust and smooth top with an offset spatula. Chill tart in refrigerator for at least 2 hours. Before serving, allow tart to sit at room temperature for 15 minutes. Serve with whipped cream and fresh raspberries.
More information about Callebaut chocolate and mouth-watering recipes can be found at callebautrecipes.com.