Raspberry And Chocolate Ganache Tart

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 1/4 cup cocoa
• 2/3 cup icing sugar
• 1/2 cup butter, cut into chunks
• 1 egg yolk
• 2 tablespoons heavy cream
• 3 cups europe's best select raspberries, frozen
• 1 vanilla beans or 1 teaspoon pure vanilla extract
• 2/3 cup heavy cream
• 16 ounces chocolate, chopped

Recipe

• 1 crust: combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. mix in egg yolk and heavy cream. knead gently on floured board until a soft dough forms. cover with plastic wrap and chill for 30 minutes.
• 2 preheat oven to 375°f press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. prick with fork and line with parchment paper. fill with pie weights. bake 30 minutes.
• 3 carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. remove to wire rack.
• 4 filling: combine vanilla and cream and heat cream until boiling on top of double boiler. add chocolate and stir until melted. remove from heat.
• 5 assembly: place frozen raspberries in a single layer on bottom of baked tart shell. cover with chocolate filling. chill at least 1 hour.