Chocolate Ganache And Raspberry Tart

• 1 1/2 cups unbleached all purpose flour
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons powdered sugar
• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 tablespoon plus 1 1/2 teaspoons water
• 1/2 cup heavy whipping cream
• 6 ounces bittersweet or semisweet chocolate, chopped
• 1 1/2 teaspoons Kahlu a, other coffee flavored liqueur, or strong coffee
• 1 teaspoon vanilla extract
• 4 cups fresh raspberries (three 6-ounce containers)
• 3 tablespoons seedless raspberry jam

1. Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
2. Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD:
3. Preheat oven to 375u0b0F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
4. Bake crust until golden, 25 minutes; cool.
5. Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
6. Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD:

flour, butter, powdered sugar, egg yolks, lemon juice, water, heavy whipping cream, bittersweet, coffee, vanilla, fresh raspberries, seedless raspberry jam

Taken from www.epicurious.com/recipes/food/views/chocolate-ganache-and-raspberry-tart-242697 (may not work)