Chocolate Raspberry Tart

• FOR THE CHOCOLATE SHORTBREAD CRUST:
• 2/3 cups All-purpose Flour
• 1/3 cups Dark Cocoa Powder
• 1/2 cups Powdered Sugar
• 1/2 teaspoons Salt
• 1/2 cups Cold Butter, Cut Into Small Pieces
• _____
• FOR THE CHOCOLATE GANACHE:
• 8 ounces, weight Chocolate Pieces Or Chips
• 3/4 cups Cream
• 2 teaspoons Vanilla
• 2 Tablespoons Butter
• 12 ounces, weight Fresh Raspberries

1. Preheat the oven to 400 degrees F. Prepare a tart pan with baking spray.
2. In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine. Add the butter and pulse until it is a moist dough. Press it firmly into the tart pan.
3. Bake the dough about 12 minutes.
4. When the tart shell is pulled out, poke a few shallow holes in it to release steam and then press the dough down firmly into the pan with a spoon (or the bottom of a measuring cup).
5. Stick the shell back in the oven to bake another 5 minutes.
6. Remove shell from the oven and stick the shell into the freezer. (Preparing everything else will take about 10-15 minutes- this should be enough to cool the shell).
7. While the shell is cooling, prepare the ganache.
8. Put the chocolate pieces in a heat proof bowl.
9. In a small pot, combine the cream and vanilla and bring to a simmer. Pour this hot mixture over the chocolate and whisk until smooth. Add the butter and whisk until smooth and glossy.
10. Pour the ganache into the cooled tart shell. Let the tart sit about 10 minutes while the ganache sets up.
11. Line up the raspberries down the tart.
12. Slice and enjoy!

chocolate shortbread, allpurpose, cocoa, powdered sugar, salt, butter, chocolate ganache, chocolate, cream, vanilla, butter, raspberries

Taken from tastykitchen.com/recipes/desserts/chocolate-raspberry-tart-2/ (may not work)