Recipe: Dark Chocolate Raspberry Tart with Cherry Port Jelly by Audra Morrice

For those of us who subscribe to cable, you may have noticed that for the last 2 months, there has been a new channel- Lifetime, running on Starhub TV Channel 514. And one of my favorite cooking series- MasterChef Australia is now one of their anchor shows as well. The well-loved culinary competition which gives home cooks a chance to fulfill their dream is currently airing its 4th season and having been an avid follower since the 1st, I was definitely hooked to this one too.

So when Lifetime Channel brought Singaporean-born MasterChef Australia S4 finalist- Audra Morrice to Singapore about 2 weeks back, along with an invitation to her exclusive MasterClass, I said yes without hesitation. This MasterClass was of course, to be a live demo of her famous Dark Chocolate Raspberry Tart, which was touted as ‘one of the best desserts we’ve ever had’ by the MasterChef Australia judges themselves and the dessert that won her the MasterChef apron through to the Top 24.

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And here’s her recipe broken down step by step just for you!

Firstly, pre-heat the oven to 200 C.

PASTRY

  • 225g plain flour
  • pinch salt
  • 2 tablespoons icing sugar
  • 2 tablespoons cocoa powder
  • 140g unsalted cold butter
  • 2 tablespoons iced water

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Place flour, salt, sugar and cocoa into a food processor and process for 15s until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough that comes together when pressed. Wrap in cling wrap and refrigerate for 20 min.

** You can do this step manually with your fingers if you do not have a processor

GANACHE FILLING

  • 500g dark chocolate (70% cocoa solids)
  • 200g unsalted butter, chopped

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Chop chocolate in a food processor until finely chopped. Place butter in a large bowl over a saucepan with 3cm of just-simmering water, tip chocolate onto butter. Turn off heat and stir occasionally until chocolate and butter have melted. Keep bowl on saucepan until ready to use.

CHERRY PORT JELLY

  • 375ml Cherry Port
  • 2 tablespoons caster sugar
  • 5 leaves gelatine (gold strength)

Pour Port and sugar into a saucepan over medium heat, stir until sugar has dissolved. Boil for 5 min then remove from heat. Soften the gelatine in cold water, squeeze out excess water and add gelatine to the warm Port mixture. Stir until dissolved, strain and keep warm until ready to use.

Meanwhile, remove pastry from refrigerator, roll it out between two sheets of baking paper to 2-3mm thick. Remove one sheet of baking paper and lay pastry over a 23cm round tart tin with a removable base. Press into tin especially into sides. Remove baking paper and trip pastry. Refrigerate for another 20 min. Blind bake for 13-15 minutes until sides are crisp. Remove baking paper and pastry beads, then bake for further 10 min until base is dry. Cool in fridge for 10 min.

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Pour warm ganache into the cooled tart tin, shake gently to level. Allow half a centimetre for the jelly layer. Refrigerate for 10 min to set the ganache.

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Pour the warm jelly into a jug, bring the jug to the refrigerator where the ganache-filled tart is sitting and pour a layer of jelly over the top. Allow the whole tart + ganache + jelly layers to set in the fridge for another 10 min or until ready to serve.

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RASPBERRY PUREE

  • 125g raspberries (squished or frozen)
  • 1 tablespoon icing sugar
  • 1 teaspoon corn syrup or glucose

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Place raspberries, sugar and glucose into a small saucepan and heat until liquid. Sieve out seeds.

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CREAM

  • 300ml thickened cream
  • 2 tablespoons icing sugar
  • 1 vanilla bean, seeds scraped

Whip cream with icing sugar and vanilla bean seeds to soft peaks (to be served with tart on the side).

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TO DECORATE

  • 250g-375g raspberries
  • Purple borage flowers/orchid petals

Decorate tart with raspberries, drizzle with raspberry puree and place a few flowers on top.

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Audra had actually divided the 16 of us into 4 groups of 4 before the class started and each group had our own working station. Which meant that we would return to our stations after she had finished with her demonstration, to make our own tart. There was a friendly competition going on and at the end of it, Audra would taste each group’s tart and pick a winner!

So… TA-DAA! This was our group’s version of Audra’s Dark Chocolate Tart!

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In Audra’s own words: ‘the ganache was smooth, silky and not grainy’. And yes, WE WON! #AchievementUnlocked

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Definitely the highlight of our evening when Audra announced the results. But not just that, we also had a great time chatting with the MasterChef Australia finalist who was mighty down-to-earth and an extremely sincere person who really loves our local food.

Find out more about how Singaporean at heart she still is, in our interview with Audra HERE!

Thank you Audra for sharing your recipe with us and to Sam of SPRG for the invite!

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And dont forget to catch MasterChef Australia S4 on Lifetime- StarHub TV Ch. 514
Weekdays at 7pm, same-day repeat at 11pm

Baking: Pies & Tarts, Masterclass, Recipes, Singapore

3 Responses to Recipe: Dark Chocolate Raspberry Tart with Cherry Port Jelly by Audra Morrice

  1. […] Get the recipe of Audra’s famous Dark Chocolate Raspberry Tart with Cherry Port Jelly HERE! […]

  2. My wife cannot eat any other chocolate except dark chocolate. I might make this tart using this recipe for her. Thanks for sharing!

  3. leslie says:

    Hi, is there any other liquor you’d recommend other than cherry port to make the jelly? how about strawberry cream liquor or non alcoholic syrup (eg. syrup leftover from boiling orange peels with sugar)? Thanks lots!

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