Chocolate Raspberry Tart

14 ounce(s) Semi-Sweet Chocolate Chips
6 tablespoon(s) Unsweetened Cocoa
12 tablespoon(s) unsalted butter (1 1/2 sticks)
6 tablespoon(s) sugar
1 1/2 cup(s) cake flour
1 cup(s) heavy cream
3 cup(s) fresh raspberries
1 pinch of salt

In mixing bowl, mix butter, sugar and salt until creamy. Add cocoa; mix until smooth. Add flour; mix until crumbly. Shape into a disk and wrap in plastic wrap. Refrigerate at least 30 minutes. Roll out into circle between 2 pieces of plastic wrap. If dough gets too soft, refrigerate until firm before continuing. Remove top sheet of plastic wrap; invert dough circle over a nonstick tart pan with removable bottom. Keeping plastic wrap on top side, press dough into bottom and sides of pan. Trim excess dough; carefully peel off plastic wrap. Refrigerate at least 30 minutes. Heat oven to 375ºF. Prick bottom of tart shell all over with fork. Bake about 15 minutes or until dough looks dry. Cool completely in pan.

In saucepan over medium heat, bring cream to simmer. Remove from heat; add chocolate. Let sit until chocolate melts; whisk gently to combine. Cool to room temperature; pour chocolate mixture into tart shell. Refrigerate tart at least 1 hour or until filling is firm. Carefully remove tart from pan. Arrange raspberries decoratively on top of filling.

Making the dough . . .

Rolling out the dough . . .

Making the shell . . .

The shell . . .

Adding the filling and some raspberries . . .

The finished product sprinkled with confectioners sugar . . .

My thoughts: Very easy and inexpensive (depending on the chocolate used - I used Ghirardelli)recipe. Very rich flavor and must try for chocoholics. The shell is more of a crunchy cookie/wafer consistency instead of a chewy graham cracker crust consistency. Be sure the chocolate is firm before adding the raspberries. It tasted even better the day after.