Michelle's Chocolate Raspberry Tart

Serves 8

Equipment
Food mill with fine disc (or a fine sieve)
Tart pan (9½" with removable bottom)
Medium saucepan 8"
Small saucepan
Mixing bowl
Whisk
Wooden spoon

Pastry
Ingredients
1 cups sifted, all-purpose flour
2 Tbs granulated sugar
5 Tbs soft butter
1 egg yolk
2 Tbs iced water (as needed)

Method
Pre heat the oven to 325 degrees. Put all the ingredients, except the egg, into a mixing bowl. Mix together. Then add the egg gradually until the mixture is creamy. Lightly butter the sides and bottom of the 9½" tart pan.

Remove the dough from the mixer and knead rapidly. Then roll out until about ¼" thick and sufficient to cover the tart pan . The dough should not be too thin. Dust the rolling pin well and then gather the dough over the roller and lift the dough into the tart pan. Gently form the pastry to the pan. Then prick the bottom and sides of the pastry with a fork. Line the pastry-filled pan with a circle of aluminum foil, pressing gently down onto the pastry. Bake for 25 to 30 minutes. Remove the foil after about 15 minutes. Let cool.

Ganache
Ingredients
3½ cup Raspberries (1 cup for the ganache and 2½ cups of berries for the top of the tart)
1¼ cups Heavy Cream
3 Tbs sugar
8 ounces Semisweet or bittersweet Chocolate, chopped

Method
Pass one cup of the Raspberries through the food mill fitted with a fine disc to separate the seeds (or you can force the barries through a fine sieve using a wooden spoon) and put aside the resulting ½ cup of puree. Put the finely chopped chocolate in a bowl, heat the cream until just before it boils then pour the hot cream over the chocolate. Whisk the mixture and allow to cool a bit. Then add the puree of raspberries as you work the mixture.When smooth pour the mixture into the cooled pastry shell and refrigerate for about an hour or untill the mixture is fairly well set.

Once the tart with the Ganache is set fairly firm, remove from the fridge and arrange the remaining fresh raspberries on the top until the top is completely covered. Place back in the refrigerator. Wait another 30 to 45 minutes for ganache to firmly set before serving.

This can be made the day ahead. It can also be served by itself or with a dab of whipped cream (fresh, of course).

Voila! Michelle's French Chocolate Raspberry Tart

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