Chocolate Raspberry Tart

Name: Chocolate Raspberry Tart
Ingredients: None None FOR THE SWEET PASTRY; 1 1/2 cups flour; 1/2 cup powdered sugar; 8 tbsp (1 stick) cold unsalted butter, coarsely chopped; None None FOR THE FILLING; 3/4 cup raspberry jam; 7 oz semi-sweet chocolate, finely chopped; 2/3 cup light cream, heated; 2 tbsp unsalted butter, melted; 1 cup raspberries

10 ingredients

5 steps

Ingredients

None None FOR THE SWEET PASTRY
1 1/2 cups flour
1/2 cup powdered sugar
8 tbsp (1 stick) cold unsalted butter, coarsely chopped
None None FOR THE FILLING
3/4 cup raspberry jam
7 oz semi-sweet chocolate, finely chopped
2/3 cup light cream, heated
2 tbsp unsalted butter, melted
1 cup raspberries

Directions

1

For the sweet pastry, process flour, powdered sugar and butter until crumbly. With motor operating, add ice-cold water (about 1/4 cup) until ingredients come together. Turn dough onto floured surface; knead gently until smooth. Wrap pastry in plastic wrap; refrigerate 30 mins.
2

Grease 14 x 5-inch rectangular tart pan with removable bottom. Roll pastry between sheets of parchment paper until large enough to line pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate 30 mins.
3

Preheat the oven to 400°F.
4

Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 15 mins; remove paper and beans. Bake for 10 mins. Spread jam on crust. Return to oven for 2 mins. Cool.
5

Combine chocolate, melted butter and hot cream in medium bowl; whisk until smooth. Pour chocolate mixture into tart crust. Refrigerate 2 hours. Top tart with raspberries.