The tiniest market ever

Last week-end I went to my grandmother's place with some gourmet friend.. While looking for things to do in the area I discovered there was a place where you can pick the fruit yourself at less than 15min walk from the house.
Some of us where excited by the idea of picking fresh raspberries and strawberries to prepare desserts. Unfortunately we were lazier than planned and woke up too late to be there in time...

So to have fresh fruit we had to go to the market on the Sunday. This was probably the tiniest market I ever been (4 stalls : fish, cheese, fruits and meat). We bought salmon, prawns and no fruit because I found them too expensive.

When we started preparing lunch, someone pointed out that we planned no dessert and that the tart I mentionned earlier should me tried... So V and S went back to the market to find raspberries... they came back with 3 cups of delicious fresh raspberries and I was forced to prepare the tart...



Chocolate and raspberries macaroon tart

This recipe is adapted from a book that Lilian offered me for my birthday. Original recipe is for individuals tarts, and I changed slightly the proportions.

Serves 6/8

Macaroon:
-3 eggs white
-125g grated coconut
-4 tablespoons sugar

Chocolate filling :
-3 eggs
-150g dark chocolate (I took nestlé dessert corsé)
-3 small (or 2 big) tablespoon cream
-4 tablespoon sugar
-2 tablespoon flour

-2 cups of raspberries (fresh or frozen)

Macaroon : mix all ingredients and spread the dough in a pan (the kind where you can remove the side, it makes things easier to take it out!)

Bake at 140°C for 30min (watch from time to time, you want it golden not burnt)

While the macaroon is baking, prepare the chocolate filing.
Melt the chocolate slowly with the cream. Beat eggs and sugar until white.
Pour melted chocolate in the egg+sugar, stir and add the flour.

Spread the chocolate filling over the macaroon, cover with raspberries.
Bake for 20 more minutes at 120°C.

Serve at room temperature.