Chocolate Raspberry Tart
Chocolate Raspberry Tart: a stunning and elegant dessert perfect for any special occasion. Tastes as spectacular as it looks.
very cold water
pure vanilla extract
half and half
seedless raspberry jam
fresh Driscoll's raspberries
rinsed and drained
Grease 9 " tart pan with a removable bottom.
In food processor, combine 1 1/4 cup flour, 1 1/2 tablespoons sugar and pinch salt.
Add 1/2 cup butter and process 'til mixture resembles coarse meal.
Separately, combine egg yolk and cold water.
Gradually add to flour mixture and process just 'til dough holds together.
Press dough into a flat disk and wrap tightly in plastic wrap.
Chill 30 minutes.
Preheat oven to 375 degrees.
Using floured rolling pin, roll out on floured surface.
Press into bottom and sides of prepared tart pan, trimming off excess.
Line crust with foil and fill with dried beans or pie weights.
Bake until edges are slightly browned, 10-15 minutes.
Remove pie weights and foil, continue baking 5 more minutes, until golden brown.
Remove from oven and cool on rack.
Reduce oven temperature to 350 degrees.
In heavy saucepan, melt 1/2 cup butter and chocolate over low heat.
Add 3/4 cup sugar, 2 eggs, egg yolk and vanilla.
Stir 'til smooth.
Stir in half and half.
Pour chocolate mixture into prepared pastry.
Bake 25-30 minutes or until center is nearly set when shaken.
Remove from oven and cool on rack to room temperature.
Remove from pan.
Using small brush, spread half of the melted jam over top of tart.
Artfully arrange fresh raspberries over jam.
Drizzle raspberries with remaining melted jam.
Serve at room temperature or chilled
This recipe can be made a day or two ahead. Refrigerate when cool, then top with jam and raspberries just before serving.