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Ingredientes
- 1 x recipe Sweet Tart Dough see * Note
- 1 c. Heavy cream
- 10 ounce Semisweet or possibly bittersweet chocolate
- 2 Tbsp. Raspberry liqueur (or possibly 1 tblspn framboise)
- 1 1/2 pt Fresh raspberries
- 2 Tbsp. Confectioners' sugar
- 1/2 tsp Unsweetened cocoa pwdr
Direcciones
- Butter a 9- or possibly 10-inch loose-bottomed tart pan and place the rolled out Sweet Tart Dough in the pan.
- Set a rack at the middle level of the oven and preheat to 350 degrees. Bake the tart shell for 20 to 30 min, or possibly till it is dry and a deep golden brown color. Cold on a rack.
- To make the chocolate filling, bring the cream to a boil in a medium saucepan over low heat. Remove from the heat and add in all the chocolate at once. Shake the pan so which the chocolate is submerged, and let stand for 3 min to heat. Add in the liqueur and whisk till smooth. Pour the filling into a mixing bowl and chill it till thickened, but not hardened, about 20 min. Stir occasionally while it is chilling.
- Whisk the filling slightly to make it smooth sufficient to spread. (If it has hardened, stand the bowl in a larger bowl filled with an inch of warm water and whisk till the right consistency is achieved.) Spread the filling proportionately over the cooled tart shell.
- Arrange the raspberries over the chocolate filling, pressing them down slightly. To unmold the tart, stand the pan on a large can or possibly canister and allow the side to fall away. Slide the tart from the pan bottom onto a large, flat-bottomed platter.
- Immediately before serving, dust the raspberries with the confectioners' sugar. Dust the center of the tart sparingly with cocoa, on top of the sugar.
- Serve the tart within a few hrs of assembling it - don't chill, or possibly both the filling and crust will harden.
- This recipe yields one 9- or possibly 10-inch tart.
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