The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [303]
2. Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten the dough with the beaten egg, being careful not to let any drip over the cut edges.
3. Lay the reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim the strips to fit, overlapping them at the corners; brush egg wash underneath each of the 4 overlapping corners to seal them together. Brush the tops of the strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in the refrigerator to chill 1 hour.
4. Preheat the oven to 400°F. Transfer the tart shell to the oven, and bake until well browned and puffed all over, about 15 minutes. Remove from the oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to the oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.
5. When the tart shell is completely cooled, place the pastry cream in a medium bowl. In a separate mixing bowl, whip the heavy cream until soft peaks form; fold into the pastry cream. Using a small offset spatula, spread the cream mixture over the bottom of the tart shell. Arrange the raspberries neatly in rows on top of the cream mixture to cover the bottom of the tart. Dust with confectioners’ sugar; cut into strips, and serve.
chocolate caramel tart
MAKES ONE 9-INCH TART
Chocolate Pâte Sucrée (Basics)
1 cup chopped pecans
1 cup sugar
¼ teaspoon salt
¼ cup water
1½ cups heavy cream
2 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, finely chopped
Cocoa, for dusting (optional)
Caramel-Dipped Pecans (optional; recipe follows)
1. Preheat the oven to 350°F. Roll the chocolate pâte sucrée 1/8 inch thick, and fit into a 9-inch fluted tart pan with a removable bottom. Dock the bottom of the tart with a fork. Refrigerate 30 minutes.
2. Place the chopped pecans on a baking sheet, and toast until slightly darkened and fragrant, about 10 minutes; set aside.
3. Line the tart shell with parchment paper, pressing into the edges, and cover with dried beans or pie weights. Place on a baking sheet; bake for 20 minutes. Remove the paper and beans, and continue baking until the crust is golden, about 10 minutes. Transfer to a wire rack to cool completely.
4. Make the caramel by placing the sugar, salt, and water in a small saucepan. Bring the mixture to a boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Cook, gently swirling the pan (do not stir), until the caramel is a rich amber color. Remove from heat, and add ½ cup cream and the butter and vanilla; stir until smooth.
5. Pour the mixture into the chocolate tart shell. Sprinkle the toasted pecans over the caramel; refrigerate while melting the chocolate.
6. Place the chocolate in a medium heatproof bowl. Bring the remaining cup cream to a boil in a small saucepan; pour over the chocolate. Let sit for 5 minutes; stir until completely smooth. Pour over the caramel and nuts; return the tart to the refrigerator to chill for at least 1 hour.
7. When ready to serve, if desired, dust the top of the tart with cocoa powder and garnish with caramel-dipped pecans.
caramel-dipped pecans
MAKES 24
To produce interesting curves in the caramel drops, stand the skewers upright in flower foam or a heavy container while setting. If the caramel hardens before all the pecans have been dipped, rewarm it over low heat. A foolproof way to clean caramel from the pan is to bring it to a boil with a bit of added water.
24 pecan halves
3 cups sugar
¾ cup water
1 teaspoon cream of tartar
1. Gently insert an 8-inch