Stephanie's chocolate raspberry tart

1 Servings

Ingredients

Quantity Ingredient
1 cup ALL-PURPOSE FLOUR
½ cup SUGAR
¼ cup COCOA
½ cup COLD HARD BUTTER
1 pint FRESH RASPBERRIES, OR
1 10 OZ. PKG FROZEN RASPBERRIES, THAWED
2½ teaspoon UNFLAVORED GELATIN
1 small AMOUNT OF BERRY JUICE
4 ounces SEMI-SWEET CHOCOLATE
½ cup SOFT BUTTER
⅓ cup SUGAR
½ cup EGG SUBSTITUTE
1 ounce SEMI-SWEET CHOCOLATE
2 teaspoons BUTTER

Directions

CRUST

RASPBERRY FILLING

SUGAR, TO TASTE

CHOCOLATE FILLING

DESIGN

CRUST: PREHEAT OVEN TO 350 DEGREES. PUT FLOUR, SUGAR AND COCOA IN FOOD PROCESSOR AND PROCESS WITH METAL BLADE TO MIX. ADD THE BUTTER, CUT IN CUBES, INTO THE PROCESSOR AND PROCESS UNTIL CRUMBLY. PAT THE MIXTURE INTO A 10-12-INCH REMOVABLE BOTTOM TART PAN. BAKE FOR 10-12 MINUTES. REMOVE FROM OVEN AND COOL. RASPBERRY FILLING: PLACE THE UNFLAVORED GELATIN IN SMALL CUP. ADD SMALL AMOUNT OF BERRY JUICE AND SOFTEN. HEAT UNTIL DISOLVED (IF YOU USE A MICROWAVE, HEAT ABOUT 1½ TO 2 MINUTES). PUREE THE RASPBERRIES IN PROCESSOR WITH METAL BLADE. (IF YOU DON'T HAVE A PROCESSOR, YOU CAN MASH THE BERRIES IN A STRAINER). I PREFER TO HAVE THE FILLING SEED FREE. IF THIS IS YOUR PREFERENCE, PLACE THE PUREED MIXTURE IN A STRAINER AND PUSH THROUGH THE PUREE, TOSSING OUT THE SEEDS. ADD A SMALL AMOUNT OF SUGAR TO UNSWEETENED BERRIES TO TASTE. ADD GELATIN MIXTURE AND PLACE IN FREEZER UNTIL BEGINS TO THICKEN. SPREAD MIXTURE IN COOLED TART SHELL. CHOCOLATE FILLING: MELT SEMI-SWEET CHOCOLATE IN DOUBLE BOILER AND COOL (OR MICROWAVE FOR 3 MINUTES JUST BELOW FULL POWER. STIR FREQUENTLY.) BEAT BUTTER AND SUGAR TOGETHER UNTIL LIGHT AND FLUFFY. ADD COOLED MELTED CHOCOLATE TO BUTTER AND SUGAR MIXTURE AND BEAT 10 MINUTES OR UNTIL SUGAR IS DISSOLVED.

ADD EGG PRODUCT SLOWLY, THE AMOUNT OF 1 EGG AT A TIME, BEATING 5 MINUTES AFTER EACH EGG. SPREAD THIS MIXTURE SMOOTHLY OVER RASPBERRY FILLING. WEB DESIGN: MELT SEMI-SWEET CHOCOLATE WITH BUTTER IN SMALL SAUCEPAN, STIRRING CONTINUOUSLY. POUR MIXTURE INTO PASTRY BAG. USING #1 TUBE, START AT CENTER OF TART AND MAKE A SPIRAL PATTERN, SQUEEZING CONE VERY GENTLY. WHILE CHOCOLATE IS STILL WET, USING A SHARP KNIFE, DRAW A LINE FROM THE CENTER TO THE EDGE OF THE TART. REPEAT THIS 15 TIMES, DIVIDING THE TART INTO SERVINGS. IF YOU DON'T HAVE A PASRTY TUBE, TAKE A WHITE ENVELOPE AND CLIP OFF ONE CORNER JUST AT THE EDGE. ADD THE CHOCOLATE AND GENTLY SQUEEZE OUT THE CHOCOLATE. SERVES 14-16. POSTED ON KITMAILBOX BY MChes9294@...

Recipe by: MChes92494@... Posted to MC-Recipe Digest V1 #666 by Leon & Miriam Posvolsky <posvolsk@...> on Jul 11, 1997

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