Raspberry-chocolate Tart

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/4 cup sugar
• 3 tablespoons unsweetened cocoa
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter
• 1 1/2 tablespoons cold water
• 1 large egg yolk
• 6 tablespoons raspberry jam
• 1 cup whipping cream
• 4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, finely chopped
• 2 1/2 pints fresh raspberries
• 1 teaspoon powdered sugar
• 1 teaspoon unsweetened cocoa

Recipe

• 1 for the crust: in a medium bowl stir together the flour, sugar, cocoa and salt.
• 2 using fingertips, work in the butter until it resembles coarse meal.
• 3 add water and egg yolk and mix with a fork until well combined.
• 4 gather up the dough and form into a rectangle and chill at least 20 minutes and up to 4 days.
• 5 if made in advance let soften slightly before rolling out.
• 6 preheat oven to 375°f.
• 7 butter and flour a 13+3/4x4inch tart pan with 1 inch sides and a removable bottom.
• 8 roll out the dough to a 15x6 inch rectangle, between two sheets of plastic wrap or wax paper.
• 9 peel off one sheet of wrap and invert the dough into the prepared pan, pressing evenly to fit.
• 10 freeze until firm, about 10 minutes, peel off second sheet.
• 11 trim edges.
• 12 line crust with foil will with pie weights and bake until crust is set, about 12 minutes.
• 13 remove foil and weights.
• 14 bake until crust begins to darken around the edges, piercing with a toothpick if it starts to bubble up, about 12 minutes more.
• 15 remove from oven, spread jam over crust and bake about 3 minutes longer until jam is set.
• 16 cool completely on a rack.
• 17 for the filling: in a small heavy saucepan, bring whipping cream to a boil.
• 18 remove from heat and add chocolate, whisking until melted and smooth.
• 19 transfer to a bowl and refrigerate until chilled but not firm, about 45 minutes.
• 20 with an electric mixer, beat the chocolate-cream mixture until very thick and semi firm.
• 21 spread over jam in crust.
• 22 refrigerate until ready to use.
• 23 before serving, arrange raspberries on top of chocolate.
• 24 combine sugar and cocoa and sift over tart.