Ingredients: |
Ingredients: 1½ cups all-purpose flour
½ cup confectioner’s sugar
¼ teaspoon salt
1 stick plus 1 tablespoon very cold (or frozen) unsalted butter, cut into small pieces
1 large egg, lightly beaten
Chocolate Ganache Filling
8 oz bittersweet chocolate (either chocolate chips, or finely chopped bar of chocolate)
¾ cup cream
2 teaspoons vanilla
2 tablespoons butter
Raspberries
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Directions: |
Directions:Combine the flour, powdered sugar, and salt. Cut in the butter. You want some pieces the size of peas and some the size of oatmeal flakes. Slowly add the egg til the dough starts to clump together. Turn it out onto a silicone mat and gently knead just a few times, until it all comes together. Press the dough into the bottom and up sides of a greased tart pan with a removable bottom. Prick the bottom of the dough several times with a fork. Freeze the crust for at least 30 minutes before baking. Preheat the oven to 375 degrees. Put the tart pan on a baking sheet and bake the crust for 30 to 35 minutes until it is firm and golden brown. If it has puffed, push it down with the back of a spoon. Let cool.
For the Chocolate Ganache Filling:
Place the chocolate in a heatproof bowl. Place the cream and vanilla in a small saucepan and heat over low, stirring often, until mixture is just simmering. Pour the warm cream over the chocolate and whisk until melted and smooth. Add the butter and whisk until smooth and shiny. Pour the chocolate ganache into the cooled tart shell and spread in a smooth, even layer. Allow the mixture to set for about 10 minutes. Cover with fresh raspberries. |
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