Here we are, Tuesday again and I’ve somehow managed to scrape together the time to make this week’s TWD challenge (that was in doubt for a time this weekend) –  Soft Chocolate and Raspberry Tart on page 354 chosen by Rachelle of “Mommy? I’m Hungry!“.  As I’m sure you are all well aware by now, as far as I’m concerned fruit and chocolate must be strictly segregated from one another.  But at its heart this recipe was pure decadent chocolate so I felt compelled to make it.

Of course there was the pesky issue of those raspberries…what to do in place of those…

The P&Q had plenty of suggestions for alternate fruits but that definitely wasn’t what I was looking for.

I briefly considered simply excluding the fruit and making more chocolate filling to fill the tart shell, but I wanted something a little more interesting.

Ultimately here’s what I decided to do:

1) Make the tart shell chocolate (replace 1/2 cup flour with 1/2 cup cocoa) and use pecans for the ground nuts in it.

2) Eliminate the raspberries entirely (who didn’t see that coming? 🙂 ), and put a layer of candied pecans, toffee pieces and Kraft caramel baking bits in the bottom of the tart shell.

3) Serve each slice with whipped cream, a drizzle of chocolate sauce and a garnish of chopped candied pecans.

The result is pure chocolate bliss.  I used a very dark chocolate (85%) from Godiva for the bittersweet chocolate so the chocolate flavor is intense, especially when combined with the chocolate crust.   The sweetness of the whipped cream cuts the darkness of the chocolate just perfectly (although I don’t really feel that is required myself, “Prince Charming” did appreciate the balance).  Overall I would say the texture of this (as well as the prep method) reminded me of a flour-less chocolate cake/torte – and that is not a bad thing at all.

The caramel bits didn’t melt/soften as much as I expected so they were a bit too hard/chewy the first night, but either I didn’t have any in my slice last night or exposure to the moisture of the tart filling has softened them up a bit.  If I were to make it again (and I just might) I would use more toffee pieces and candied pecans and leave out the caramel bits.

This was an all around hit at my house, I highly recommend you give it a shot yourself.  The full recipe can be found on Rachelle’s site or in Dorie’s B:FMHTY.