1 c Flour, all purpose
1/2 c Sugar, granulated
1/2 c Cocoa powder
3 oz Butter; chilled
1 Egg
6 oz Semisweet chocolate; chopped
2 c Whipping cream
2 Raspberry boxes;I assume
-they mean pints, I would
-use 3-4 cups
CHOCOLATE PASTRY: Combine flour, sugar & 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 375F. Work the chocolate pastry with your
hands and press it into an 8″ or (” tart pan with removable bottom; try to
get an even thickness. 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. SERVES: 6
From
Yields
6 Servings