Chocolate Truffle Tart with Raspberries

Ingredients

Directions

Combine flour, sugar and cocoa in work bowl of a food processor.

Pulse 2 or 3 times to aerate. Chop the butter into pieces and distribute over the flour.

Process until mixture reassembles coarse meal, do NOT overprocess.

With motor running, drop in whole egg (no we do not mean the shell too) through the feed tube.

Process very briefly - do not let the dough come together or your pastry will be tough.

Remove the dough from work bowl and set aside at room temperature until the filling is made.

TRUFFLE FILLING: Place the chopped chocolate in a medium size bowl, bring the cream to boil over medium-high heat.

Pour over the chocolate and whisk till all the chocolate is melted.

Cover with plastic wrap and refrigerate until set.

Preheat the oven to 375 degrees F. Work the chocolate pastry with your hands and press it into an 8 inch pan.

Chill for 20 minutes.

Prick the bottom of the pastry with a fork. Bake in preheated oven for 20 to 25 minutes.

Cool completely.

TO ASSEMBLE: Remove the tart gently form the pan and set it on a platter.

Spoon over pipe the truffle filling into the shell and smooth the surface.

Arrange the raspberries over the top in concentric circles.

Serve at room Temperature for the fullest flavour.

Anne's note: I would not make this on very hot days as the filling might melt.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.