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Stephanie's Chocolate Raspberry Tart

Stephanie's Chocolate Raspberry Tart comes together with All Purpose Flour, Sugar, Cold Hard Butter, Semi Sweet Chocolate, and Soft Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1/2 cup
• 1/2 cup
• 4 oz
• 1/2 cup
• 1/3 cup
• 1/2 cup
• 1 oz
• 2 tsp

Method (preview)

1. 1

   PREHEAT OVEN TO 350 DEGREES. PUT FLOUR, SUGAR AND COCOA IN FOOD PROCESSOR

2. 2

   REMOVABLE BOTTOM TART PAN. BAKE FOR 10-12 MINUTES. REMOVE FROM OVEN AND COOL.

3. 3

   PLACE THE UNFLAVORED GELATIN IN SMALL CUP. ADD SMALL AMOUNT OF BERRY JUICE

4. 4

   PREFER TO HAVE THE FILLING SEED FREE.

5. 5

   IF THIS IS YOUR PREFERENCE, PLACE THE PUREED MIXTURE IN A STRAINER AND PUSH THROUGH THE PUREE, TOSSING OUT

6. 6

   THE SEEDS. ADD A SMALL AMOUNT OF SUGAR TO UNSWEETENED BERRIES TO TASTE.

7. 7

   ADD GELATIN MIXTURE AND PLACE IN FREEZER UNTIL BEGINS TO THICKEN. SPREAD

8. 8

   MIXTURE IN COOLED TART SHELL.

9. 9

   MELT SEMI-SWEET CHOCOLATE IN DOUBLE BOILER AND COOL (OR MICROWAVE FOR 3

10. 10

    MINUTES JUST BELOW FULL POWER. STIR FREQUENTLY.) BEAT BUTTER AND SUGAR

11. 11

    TOGETHER UNTIL LIGHT AND FLUFFY.

12. 12

    ADD COOLED MELTED CHOCOLATE TO BUTTER AND SUGAR MIXTURE AND BEAT 10 MINUTES OR UNTIL SUGAR IS DISSOLVED.

13. 13

    ADD EGG

14. 14

    EACH EGG. SPREAD THIS MIXTURE SMOOTHLY OVER RASPBERRY FILLING.

15. 15

    MELT SEMI-SWEET CHOCOLATE WITH BUTTER IN SMALL SAUCEPAN, STIRRING

16. 16

    CONTINUOUSLY. POUR MIXTURE INTO PASTRY BAG. USING #1 TUBE, START AT CENTER OF TART AND MAKE A SPIRAL PATTERN, SQUEEZING CONE VERY GENTLY.

17. 17

    WHILE CHOCOLATE IS STILL WET, USING A SHARP KNIFE, DRAW A LINE FROM THE CENTER TO THE EDGE OF THE TART.

18. 18

    REPEAT THIS 15 TIMES, DIVIDING THE TART

19. 19

    INTO SERVINGS.

20. 20

    IF YOU DON'T HAVE A PASRTY TUBE, TAKE A WHITE ENVELOPE AND CLIP OFF ONE

21. 21

    CORNER JUST AT THE EDGE. ADD THE CHOCOLATE AND GENTLY SQUEEZE OUT THE CHOCOLATE.