choclate raspberry tart

Yummy - Chocolate Raspberry Tart

For this luscious tart, you can surrogate strawberries or blueberries for the raspberries if you like—or combine all three.

Preparation Time: 30 minutes

Cook Time: 20 minutes

Chilling time: 1 hour, 30 minutes

 Ingredients:

• Hazelnut Tart Pastry
• 1 1/4 cups all-purpose flour
• 1 stick (1/2 cup) butter, cut into small pieces
• 1/2 cup finely chopped toasted hazelnuts
• 1 to 1 1/2 tablespoons ice cold water
• Chocolate=Raspberry Filling
• 1 cup (6 ounces) semisweet or bittersweet chocolate chips
• 2 tablespoons butter or regular stick margarine
• 1/4 cup water
• 1/4 cup confectioners' sugar
• 2 pints (24 ounces) fresh raspberries, rinsed

  Method of Preparation :

1. To make the pastry in food processor: pound the flour, butter, and hazelnuts with on and off turns until the mixture resembles coarse crumbs. Add 1 tablespoon of water and procedure just until the dough leaves the sides of the bowl. Scrape the dough out of the bowl and form into a ball. Or you can make the pastry by hand: In a medium bowl, mix the flour and nuts. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Sprinkle with 1 to 1 1/2 tablespoons of water and stir with a fork until blended. Gather and press into a ball.

2. Flatten the ball slightly. Press evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom, until the pastry extends 1/8 inch above the rim. Prick the bottom and sides all over with a fork. Refrigerate the crust for 1 hour, or freeze for 30 minutes.

3. Adjust the oven rack to the lowest position. Heat the oven to 425°F.

4. Bake the crust until light golden, 13 to 16 minutes. Set the crust on a wire rack to cool.

5. Meanwhile, make the filling. Put the chocolate chips, butter, and water into a small saucepan over low heat until melted and smooth. Remove the pan from the heat and whisk in the confectioners' sugar until blended and smooth. Let cool for about 30 minutes (the mixture will be cool but still pourable). Pour the mixture into the crust.

6. Gently press the raspberries into the filling. Refrigerate until the filling is set, at least 1 hour. (The tart can be made up to this point 1 day ahead and refrigerated.)

7. To serve, remove the sides of tart pan and place the tart (still on pan the base) on serving a plate. Let stand at room temperature for 10 minutes before serving.

·         Recipe Notes and Tips

·         • To toast hazelnuts, spread them on a rimmed baking sheet and bake in 350°F oven 8 to 10 minutes until they smell toasted. Let cool before chopping.
• When making the pastry dough, be sure to measure carefully. Too much flour toughens a crust, too much liquid makes it soggy, and too much fat makes it greasy and crumbly.
• Use a chopping motions to cut fat into the flour with 2 knives or a pastry blender.
• Chilling pastry makes it easier to handle, but let it stand at room temperature until soft enough to roll.