December 1st is World AIDS Day—an international day that aims to “raise awareness, commemorate those who have passed on, and celebrate victories such as increased access to treatment and prevention services”.
I don’t pretend to be an expert on HIV and AIDS but I am proud to have siblings who are and work tirelessly towards the treatment, research, education, and yes—-even the development of vaccinations. So on this day, I ask that you join me and take a minute to learn more and share that knowledge. Don’t know where to start? Here’s a brief list of resources you can peruse:
- World AIDS Campaign
- AIDS Healthcare Foundation
- The Body
- HIV/AIDS Quiz from American Association for World Health
- Myths about HIV from The Well Project
The theme for World AIDS Day 2010 is “Universal Access and Human Rights”. Beautiful, poignant, and to the point….don’t you think? So to honor World AIDS Day 2010, I made individual Chocolate Raspberry Tarts –equipped with raspberry red ribbons! And although I am almost positive these delicious tarts will be finished by the end of the day, advocacy and awareness of HIV and AIDS should not.
Together, We can Educate, Advocate, and Act.
Chocolate Raspberry Tart
1 Cup Unsalted Butter, room temperature
½ Cup Confectioner Sugar
1 Teaspoon Pure Vanilla Extract
1½ Cups All Purpose Flour
1 Tablespoons Cornstarch
¼ Teaspoon Salt
10 Ounces Good Quality Dark Chocolate, chopped
1 1/3 Cup Heavy Cream
1 Tablespoon Framboise or Raspberry Extract
*Fresh Raspberries for garnish
Preheat oven to 325 degrees. Using a brush, grease a 9 inch tart pan with melted butter. (Or four individual sized tart pans like I did.)
In a large bowl, sift together flour, cornstarch, and salt. In a standing mixer, cream butter and sugar until light and fluffy. Add vanilla extract. Slowly begin incorporating in flour mixture a few spoonfuls at a time. When the dough begins to come together, transfer to the prepared tart pan and press dough into it. Prick the bottom of the dough all over with a fork and place in freezer for at least 10 minutes to let rest. Once chilled, line the tart with parchment paper and fill with pie weights or beans. Bake in oven for 10-15 minutes, until edges are lightly golden brown and set. Carefully remove the parchment paper from the pie and place back in the oven for 5-10 minutes until center of tart is golden brown. Remove from oven and place on cooling rack.
Using a double boiler, heat the cream until it’s very hot but not boiling. Remove from stove and add the chocolate. Gently stir the mixture until all the chocolate is melted and combined. Add Framboise (or raspberry extract) and stir until combined. You should have a beautiful glossy mixture when finished. Pour chocolate filling into the thoroughly cooled baked crusts. Carefully tap the side of the pan to even out the filling. Leave tart on the counter to cool (about 30 minutes) and then move to the refrigerator to chill for an additional 2 or 3 hours. The filling should be firm when done.
Remove the tart from refrigerator and carefully slide out the outer pan ring. Transfer tart to serving platter and garnish with raspberries. ENJOY!