Or something like that.
Basically, we are talking about a butter cookie crust, filled with rich bittersweet ganache, topped with a cloud of delicately flavored lime cheesecake, and then embellished with the ripest of ripe raspberries, with a quick raspberry coulis poured over the top.
Did I say over the top?
This was better than good. The main problem was that the kitchen was hot and by the time I got the pictures taken the slice I was shooting had begun to look a little droopy. After all it was a good 95 degrees in the kitchen, and I was losing light fast.
I know this tart sounds complex but I swear to you it will go together almost as fast as instant pudding. The shell is the only thing that is baked, the rest of it is no cook. It would be best if you made it enough ahead of time that you could chill it thoroughly before serving.
The lime flavor is not distinct in this. If you are thinking of key lime pie or something it isn’t at all like that. With only a tablespoon or so of lime juice in the cheese mixture it is more of a delicate nuance, a little snap at the end of the swallow. It cuts the sweet intensity of the bittersweet chocolate nicely.
You can add a little non-GMO cornstarch to the coulis and microwave it to make it more of a glaze if you like. I preferred it to be just sweetened and blended. I think it tastes fresher.
Black Bottom Raspberry Lime Cheesecake Tart
- 1 cup organic white flour
- 1/3 cup sugar
- pinch of salt
- 1/3 cup unsalted butter
- 1/4 cup ice water, more or less
- 1 1/2 teaspoons of vanilla
- Mix flour, sugar, and salt.
- Rub in the butter with your fingers, until the flour looks like coarse crumbs.
- Mix water and vanilla and add it to the flour mixture until it forms a soft dough. Chill for about 3o minutes for easier handling.
- Roll out on a floured surface and fit carefully into a tart or pie pan. Prick with a fork.
- Bake at 375 until crisp, about 15-20 minutes.
- 8 oz bittersweet chocolate, chopped
- 1 cup heavy cream
- Bring cream to a simmer.
- Remove from heat and stir in chocolate.
- Stir until melted and smooth.
- Pour into crust.
- Chill until firm.
- 16 oz cream cheese (full fat), room temperature
- 1/2 cup sugar
- 1 cup heavy cream
- Juice of one lime (1-2 tbs)
- 1 1/2 tsp vanilla
- Beat cream cheese and sugar until well mixed.
- Add cream, lime and vanilla
- Beat until light and creamy, scarping down bowl often. You may need to add a little more cream to get the right consistancy.
- Taste to adjust flavor.
- Spoon over the ganache layer in the tart and return to refrigerator
- 1 pt raspberries
- Sugar to taste
- Rinse raspberries gently.
- Pick out the softest berries, and the not perfect berries to use for coulis.
- Sprinkle the remaining berries over the top of the cheesecake layer.
- Place the berries you set aside for coulis in a blender and add about 2 tbs water. Blend until a puree is formed.
- Add sugar to taste. Blend until smooth
- Thin with a little more water if necessary. Spoon over tart.
Makes 8-10 servings.