1 Recipe Sweet Tart Dough; see
-* Note
=== CHOCOLATE FILLING ===
1 c Heavy cream
10 oz Semisweet or bittersweet
-chocolate
2 tb Raspberry liqueur
(or 1 tblspn framboise)
=== FINISHING ===
1 1/2 pt Fresh raspberries
2 tb Confectioners’ sugar
1/2 ts Unsweetened cocoa powder
* Note: See the “Sweet Tart Dough” recipe which is included in this
collection.
Butter a 9- or 10-inch loose-bottomed tart pan and place the rolled out
Sweet Tart Dough in the pan. Set a rack at the middle level of the oven and
preheat to 350 degrees. Bake the tart shell for 20 to 30 minutes, or until
it is dry and a deep golden color. Cool on a rack. To make the chocolate
filling, bring the cream to a boil in a medium saucepan over low heat.
Remove from the heat and add all the chocolate at once. Shake the pan so
that the chocolate is submerged, and let stand for 3 minutes to melt. Add
the liqueur and whisk until smooth. Pour the filling into a mixing bowl and
refrigerate it until thickened, but not hardened, about 20 minutes. Stir
occasionally while it is chilling. Whisk the filling slightly to make it
smooth enough to spread. (If it has hardened, stand the bowl in a larger
bowl filled with an inch of hot water and whisk until the right consistency
is achieved.) Spread the filling evenly over the cooled tart shell. Arrange
the raspberries over the chocolate filling, pressing them down slightly. To
unmold the tart, stand the pan on a large can or canister and allow the
side to fall away. Slide the tart from the pan bottom onto a large,
flat-bottomed platter. Immediately before serving, dust the raspberries
with the confectioners’ sugar. Dust the center of the tart sparingly with
cocoa, on top of the sugar. Serve the tart within a few hours of assembling
it — do not refrigerate, or both the filling and crust will harden. This
recipe yields one 9- or 10-inch tart.
Yields
1 servings