chocolate raspberry tart

How To Make chocolate raspberry tart

• Step 1
  Pastry Crust: Combine flour and sugar in food processor. Pulse to mix.
• Step 2
  Add butter, cut into small cubes, pulse to combine.
• Step 3
  Add egg and pulse until dough begins to come together.
• Step 4
  Place dough between two sheets of parchment paper and roll out into a very large circle. About 1/4 inch thick. *Should fit into a 11" tart pan. Refrigerate for 1 hour.
• Step 5
  Line 11" tart pan with pastry. Chill for an hour.
• Step 6
  Preheat oven to 325 degrees. Prick pastry with a fork. While oven preheats place dough in freezer.
• Step 7
  Bake 30-35 minutes, until golden. Set aside to cool.
• Step 8
  Spread raspberry jam on bottom of the crust. Set aside.
• Step 9
  Chocolate Ganache Filling Heat cream in a small saucepan over medium heat. When it starts to simmer remove from heat.
• Step 10
  Pour half the cream over the chocolate. Let sit for 1 minute, then gently stir to melt the chocolate.
• Step 11
  Add remaining hot cream to chocolate. Stir until smooth and shiny.
• Step 12
  Pour the gananche over the raspberry jam.
• Step 13
  Let cool slightly.
• Step 14
  While the ganache is still slightly warm press the raspberries into it.
• Step 15
  Place in the refrigerator for 2 hours. Bring back to room temperature for about 30 minutes before serving.
• Step 16
  Enjoy!
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