This recipe is from my sister, Meg that she got from a chef that worked at Tuscan Express in Grand Rapids, MI. I found the crust to be a little bit difficult and only rolled out one 10″ tart and used half of the filling mixture and 2.5 pints of raspberries. You can make the tart a day ahead which for me is a huge plus. It is very impressive looking and delicious!
Chocolate Raspberry Tart
Recipe By: Dana, the pastry chef at Charie’s Crab who used to work at Tuscan Express
I use this recipe to make this recipe a 12″ round and three 4″ tarts **note-I made one 10″ and froze the remaining dough.
SWEET DOUGH CRUST:
1 1/2 stick unsalted butter-very cold, (or salted)
1/4 cup sugar
1 3/4 cup flour
2 egg yolks
2 T. heavy cream
20 ounce semisweet chocolate
1 1/2 cup heavy cream
4 pint fresh raspberries, This takes 4 pts. but I usually buy 6 pints so I can pick through for the good ones.
CRUST: Using a food processor, combine butter, sugar, and flour until it resembles course sand. Add yolks and heavy cream. Mix until all ingredients combine. Pour out onto table and kneed together until it forms a ball. Make sure not to over work the dough. Chill 5-10 minutes.
Roll out dough until 1/4 ” thick. Coat tart pan with veggie spray and place dough into pan. Push side of dough down to make sides fit evenly within the pan. Place in freezer 5-10 minutes until chilled. Bake at 350 for 5-7 minutes. Prick any bubbles that may form at bottom of pan, then continue to bake until golden brown (12-15 minutes) Cool completely.
FOR FILLING: Place chocolate (chop it up) in a bowl. Heat heavy cream in a saucepan over medium heat to a boil. Pour over chocolate and whisk until smooth. Pour into tart shell.
Place in refrigerator for 20 minutes .
Place fresh raspberries on the top, close together in a nice pattern of some sort.. Chill a few hours or longer.