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Add a photoServings: 12
Ingredients
- 11 Tbsp. unsalted butter softened
- 1/3 c. sugar
- 1 x egg yolk
- 1 x egg
- 2 c. cake flour
- 3/4 c. heavy whipping cream plus
- 1 1/2 Tbsp. heavy whipping cream
- 7 ounce top-quality bittersweet chocolate finely minced
- 1/4 c. framboise see * Note
- 1 x egg lightly beaten Whipped cream for garnish
Directions
- * Note: For a more gentle taste, use a raspberry liqueur, such as Chambord, instead of the framboise; if so, use 1/3 c. liqueur and 3/4 c. whipping cream.
- For the Pastry: Cream the butter and sugar till light and fluffy. Add in the yolk and egg, mixing to incorporate. Add in the flour slowly and blend. Form the dough into a flat disk, wrap in plastic and refrigerate1 hour.
- On a lightly floured board, roll out the dough to 1/4-inch thick. Drape over the rolling pin and fit into a 9-inch tart pan with removable bottom. Press the dough tightly into the corners and edges. Healthy pinch off the top edge to be flush with the pan. Set in the freezer 30 min.
- Heat the oven to 400 degrees. Line the shell with foil then fill with pie weights or possibly dry beans. Bake in the lower third of the oven till pale golden brown, 15 min. Remove weights or possibly beans and bake another 5 min.
- For Assembly: Heat the oven to 375 degrees. Bring the cream to a simmer in a small saucepan over medium-low heat. Remove from the heat and stir in the chocolate, stirring till the mix is completely melted. Let cold slightly, then stir in the framboise and mix till well blended. Stir in the egg and mix again till well-blended.
- Pour the chocolate mix into the prebaked tart shell. Bake the tart just till the edges are set and the center is still trembling, 12 to 15 min; don't overbake. Transfer to a rack to cold slightly.
- To serve, cut the tart into thin wedges and serve with plain whipped cream.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 240 | |
| Calories from Fat 131 | 55% |
| Total Fat 14.95g | 19% |
| Saturated Fat 9.1g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 16mg | 1% |
| Potassium 44mg | 1% |
| Total Carbs 23.7g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.7g | 4% |
| Protein 3.1g | 5% |
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