Its Sunday and time to resume baking along with the Sweet Melissa Sunday group. This week offered a creative outlet: everyone made the same chocolate pie crust but used their own fillings. I thought I had a “slam-dunk” for the filling but a sloppy approach resulted in a less than perfect pie.
After chilling the dough I rolled it out and baked it blind for 15 minutes at 400 degrees.
The pan was too big; the berries should be covered by the filling. It still tasted ok, but it is much better when the filling is deeper. The recipe calls for a 10″ tart pan, I used an 11″ pan and just that small increase spread the pie out too much. The pie tasted good but it wasn’t the result I wanted. Using great ingredients helped save the dessert:
The recipe for the chocolate pie crust is posted at Donna’s great blog: L’Amour de la Tarte, just click here. Donna, thanks for hosting this week!
Here’s my recipe for Raspberry Walnut Tart:
1 10″ tart shell, baked blind for 15 minutes (use chocolate crust or your favorite pie dough for 1 crust)
- 2 eggs
- 4 Tablespoons unsalted butter, room temperature
- 4 ounces marscapone
- 1/2 cup ground walnuts
- 1/2 cup sugar
- 1 Tablespoon flour
1 pint fresh raspberries, 1/4 cup raspberry jam
After baking the crust, spread the jam inside the shell. Place raspberries evenly on top of the jam.
Blend the filling in a food processor for one minute. Pour over the raspberries and bake the tart at 350 degrees for 25 minutes.
Baking is less forgiving than most cooking. A small difference in pan size can make or break the results. Go ahead and try this filling. Just be sure you are using a 10″ tart pan!
Cheers to all, Patty