chocolate raspberry tart

How To Make chocolate raspberry tart

• 1

  Pastry Crust: Combine flour and sugar in food processor. Pulse to mix.
• 2

  Add butter, cut into small cubes, pulse to combine.
• 3

  Add egg and pulse until dough begins to come together.
• 4

  Place dough between two sheets of parchment paper and roll out into a very large circle. About 1/4 inch thick. *Should fit into a 11" tart pan. Refrigerate for 1 hour.
• 5

  Line 11" tart pan with pastry. Chill for an hour.
• 6

  Preheat oven to 325 degrees. Prick pastry with a fork. While oven preheats place dough in freezer.
• 7

  Bake 30-35 minutes, until golden. Set aside to cool.
• 8

  Spread raspberry jam on bottom of the crust. Set aside.
• 9

  Chocolate Ganache Filling Heat cream in a small saucepan over medium heat. When it starts to simmer remove from heat.
• 10

  Pour half the cream over the chocolate. Let sit for 1 minute, then gently stir to melt the chocolate.
• 11

  Add remaining hot cream to chocolate. Stir until smooth and shiny.
• 12

  Pour the gananche over the raspberry jam.
• 13

  Let cool slightly.
• 14

  While the ganache is still slightly warm press the raspberries into it.
• 15

  Place in the refrigerator for 2 hours. Bring back to room temperature for about 30 minutes before serving.
• 16

  Enjoy!
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