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For you my Valentine, A Chocolate Tart!

Posted on February 11, 2011 by in baked goods

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Aaaahhh, yes we are in February and in the month of love. Whether you are single or not, February is the month  to spoil your loved one or grab the opportunity to find and date someone that you could potentially spend the rest of your life with. Valentine’s Day brings out the poet in all of us….. “If I could reach up and hold a star for every time you’ve made me smile, the entire evening sky would be in the palm of my hand.”
As you can see I had to call the help of an unknown poet to prove my point, because if my success as a human being had to rely on my poetic abilities, it would have been a sad state of afairs. Luckily I know that the way to my husband’s heart goes straight through his stomach. Something decadently sweet and yummee will definitely earn me some serious negotiating powers.

Even if the sun refused to shine
Even if romance ran out of rhyme
You would still have my heart
Till the end of time
I Love You
I have been fortunate enough to attend a chocolate tasting at the Wild Peacock in Stellenbosch recently and what a joy it was too. The focus was on only one chocolate, because frankly after you have tasted Valrhona Chocolate, your view on what chocolate should taste like, has been altered forever. Valrhona Chocolate is unique in the sense that they produce vintage chocolate made from beans of a single year’s harvest from a specific plantation, with the result that every years harvest will yield a chocolate with its own unique flavor profile. It may sound a little to technical , but it is exactly like winemaking where every cultivar grape grown in a specific  region will yield a very specific wine.
 Valrhona Chocolate is really in my opnion top notch, it does not come as a surprise then that some of  our top chefs choose only to work with this product when creating their their award winning desserts. After some serious chocolate tasting, trying to pin point the various flavors in every chocolate we were treated to a cooking demo with Vanessa Quellec from Cafe Milano here in Cape Town. Watching her skillfully make a very integrate dessert, was truly amazing and yes of course it was totally over the top delicious! Luckily for me, the very generous Ross of Wild Peacock had some 70% Valrhona delivered to my doorstep and I could play around with it in my kitchen. In preparation for my photo shoot with the uber talented Adel Ferreira, I tried various recipes and over the next few days, I will share them with you. First up today however is a very decadent Chocolate Tart with Raspberries……..
Photo taken by Adel Fereira
Chocolate Tart with Raspberries
For the crust
1½ packets digestive biscuits – crushed into fine crumbs
125gr butter
2 tbsp Cocoa
2 tbsp golden syrup
Melt the butter, syrup and cocoa in a little pot and mix with the crumbs. Press down in a loose-bottom tart pan. Place in the fridge to set.
For the filling
300gr 70% chocolate buttons – I used Valrhona

1¼ cups heavy cream
1 teaspoon vanilla extract
2 eggs, beaten

Pour cream into a small saucepan and bring the cream to just simmering on a low-medium heat. Remove it from the heat and pour over the chocolate. Allow o stand so that the chocolate can melt completely. Add the vanilla. Whisk a very small amount of the hot chocolate cream into the eggs and then ransfer the tempered egg mixture back into the hot chocolate and whisk the mixture until it is smooth.Pour into the prepared tart shell and bake for about 20-25 minites until the filling is set and only the center wobbles slightly when the tart is moved.
Allow to cool and adorn with fresh raspberries and a fine dusting of icing sugar.

Photo taken by Adel Fereira
A hundred hearts would be too few
To carry all my love for you.
Happy Valentine’s Day everyone

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16 Responses to “For you my Valentine, A Chocolate Tart!”

  1. My Carolina Kitchen 11 February 2011 at 2:24 pm #

    Just when I thought your photos couldn't get better, voila, you post this chocolate and raspberry tart.
    Happy Valentine's day Nina.

  2. That Girl 11 February 2011 at 7:45 pm #

    It still strikes me as funny that chocolate is universally connected with Valentines Day.

  3. SavoringTime in the Kitchen 11 February 2011 at 8:14 pm #

    That looks like the perfect, romantic Valentine dessert to me! Not to mention – gorgeous!

  4. Jan 12 February 2011 at 6:14 pm #

    Now that's a fantastic looking tart! Love chocolate and raspberries!

  5. Lori Lynn 13 February 2011 at 5:11 am #

    Seriously Nina, you have a professional photographer shooting your cooking? How absolutely cool! WOW!

  6. Clare 13 February 2011 at 5:53 pm #

    Nina, this post is awesome.
    You are a genius.
    Happy Valentines

  7. Mary 14 February 2011 at 2:06 am #

    What an incredible dessert for Valentine's Day. It is everything a special dessert should be. The words rich and beautiful were the first that came to my mind. I love that you use really good chocolate for your baking. It really makes a difference. I hope you have a great day. Blessings…Mary

  8. Rose&Thorn 14 February 2011 at 12:47 pm #

    This tart will definitely calm my nerves. Lovely for the warm weather too.

  9. Gloria 14 February 2011 at 5:12 pm #

    Look absolutely nice and beauty!!gloria

  10. Marisa 15 February 2011 at 2:58 pm #

    What a supremely decadent looking tart! I too fell in love with Valrhona at Wild Peacock over December…

  11. Dina 16 February 2011 at 4:49 am #

    this is a great recipe. i am looking for other uses for golden syrup.

  12. elly 16 February 2011 at 5:23 am #

    GORGEOUS tart, Nina. It looks so decadent, and I love raspberries and chocolate together.

  13. Anonymous 27 June 2011 at 1:39 pm #

    Do the eggs stay raw?

  14. Bettina Vogel 26 January 2019 at 11:24 am #

    Thank you for wonderfull recepie. May I ask about your oven setting.
    How many degrees and center or bottom of the oven.
    Thanking you in advance

    • nerinatimm 3 February 2019 at 10:14 pm #

      I always bake at 180 C.


  1. Salmon Fillets for your Valentine - My Easy Cooking - February 13, 2020

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