Chocolate Raspberry Tart

• None None FOR THE SWEET PASTRY
• 1 1/2 cups flour
• 1/2 cup powdered sugar
• 8 tbsp (1 stick) cold unsalted butter, coarsely chopped
• None None FOR THE FILLING
• 3/4 cup raspberry jam
• 7 oz semi-sweet chocolate, finely chopped
• 2/3 cup light cream, heated
• 2 tbsp unsalted butter, melted
• 1 cup raspberries

1. For the sweet pastry, process flour, powdered sugar and butter until crumbly. With motor operating, add ice-cold water (about 1/4 cup) until ingredients come together. Turn dough onto floured surface; knead gently until smooth. Wrap pastry in plastic wrap; refrigerate 30 mins.
2. Grease 14 x 5-inch rectangular tart pan with removable bottom. Roll pastry between sheets of parchment paper until large enough to line pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate 30 mins.
3. Preheat the oven to 400u0b0F.
4. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 15 mins; remove paper and beans. Bake for 10 mins. Spread jam on crust. Return to oven for 2 mins. Cool.
5. Combine chocolate, melted butter and hot cream in medium bowl; whisk until smooth. Pour chocolate mixture into tart crust. Refrigerate 2 hours. Top tart with raspberries.

sweet pastry, flour, powdered sugar, cold unsalted butter, filling, raspberry jam, semisweet chocolate, light cream, unsalted butter, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/35429 (may not work)