Chocolate Raspberry Tart
- Chocolate Crust
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder, plus more for dusting work surface
- 6 tablespoons unsalted butter, cold and cut into small cubes
- 1 large egg yolk
- Approximately 3 tablespoons ice water, more if needed
- 1/3 cup raspberry jam
- 1 cup heavy cream
- 1 ¾ cups semi-sweet or bittersweet chocolate chips
- 2-2 ½ pint baskets fresh raspberries
- Confectioner’s sugar for dusting
- Making the Crust
- In a food processor, pulse flour, sugar, and cocoa powder until well-blended. Add the butter and egg yolk, and pulse 8-10 times or until butter is in small pieces.
- Add ice water and pulse until small wet crumbs form. Empty food processor into a bowl and gather ingredients together to form a dough. If it is too dry, drizzle in a teaspoon or so more ice water. Wrap dough in plastic wrap and flatten into a 1 inch thick disc. Refrigerate for 20 minutes.
- Preheat the oven to 375 degrees Fahrenheit. Spray a 13 ¾ inch by 4 ¼ inch rectangular false bottom tart pan with non-stick cooking spray. Set pan on a sheet pan.
- Sprinkle a work surface lightly with cocoa powder. Using a rolling pin, roll out dough to a rough rectangle, approximately 1/8 inch thick. Brush off extra cocoa, if any, with a pastry brush. Gently fit dough into pan, cutting and patching where necessary so dough fits evenly on the bottom and up the sides. Pinch off excess dough if any falls over the sides of the pan. Place a piece of parchment paper into the pan so that it fits across the bottom and overlaps the sides. Fill with pie weights or raw beans so that the pan is filled. Bake on the sheet pan for 12-15 minutes, or until the sides of the crust are cooked but the bottom is still raw and wet-looking. Remove from the oven, and gently gather up the sides of the parchment paper to remove the beans.
- Place the tart shell back in the oven for an additional 12 minutes or until bottom is cooked through. The dough should no longer look wet. Remove from oven.
- Filling the Tart
- Spread raspberry jam evenly over bottom of hot tart shell using an offset spatula.
- In a small saucepan, heat heavy cream until it comes to a boil. Remove from heat, and whisk in chocolate. Whisk gently until chocolate is melted and mixture is smooth. Allow to cool for about an hour – it should be cool but still fluid.
- Pour ganache evenly over jam. Chill tart, still on sheet pan, for about 10 minutes if the chocolate is too liquidy for the berries to sit on top.
- Arrange berries in rows across the top of the tart and chill until chocolate is firm; about 1-2 hours.
- Using a small sieve, dust the top of the berries with confectioner’s sugar.
- Unmold tart and place on serving platter.
Makes one 13 ¾ inch by 4 1/4 inch rectangular tart