Bittersweet chocolate is used without sugar; if needed, mix in a few tablespoons of sugar with the half and half.

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INGREDIENTS

1/4 cup Sugar
1/4 teaspoon Salt
1 teaspoon Vanilla
8 tablespoons Unsalted butter
1 cup Flour
7 ounces Bittersweet chocolate
1 cup Half-and-half cream
1/4 cup Raspberry puree
1 large Egg ; lightly beaten
Whipped cream
Fresh raspberries
Chocolate shavings
Mint leaves

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees.

To make the crust, combine the sugar, salt and vanilla extract in a small bowl. Pour in the hot melted butter, then mix in the flour. Press the resulting soft dough along the bottom and completely up the sides of a 9" tart pan with a removable bottom. Place the pan on a cookie sheet and bake for 20 minutes, or until the curst just barely begins to brown.

Remove the tart shell from the oven, but keep the oven on.

While the crust is baking, make the filling. Place the chopped chocolate into a medium-size heat proof bowl. Pour the half and half into a small saucepan and bring it to a full boil. Remove the pan from the heat and immediately pour it all at once onto the chocolate. Stir or whisk until completely smooth. Then whisk in the raspberry puree, then whisk in the egg.

Pour this mixture into the hot crust and return it to the oven. Bake for another 10 minutes, or until the filling has begun to set around the edges, but still wiggles a little in the middle. Remove the tart from the oven and cool completely.

When the tart is cool, carefully extract it from the tart pan and top with whipped cream, raspberries and mint leaves.

NOTES

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Chocolate Raspberry Tart

1/4 cup Sugar 
1/4 teaspoon Salt 
1 teaspoon Vanilla 
8 tablespoons Unsalted butter 
1 cup Flour 
7 ounces Bittersweet chocolate 
1 cup Half-and-half cream 
1/4 cup Raspberry puree 
1 large Egg lightly beaten
  Whipped cream 
  Fresh raspberries 
  Chocolate shavings 
  Mint leaves

Preheat the oven to 350 degrees.

Remove the tart shell from the oven, but keep the oven on.

When the tart is cool, carefully extract it from the tart pan and top with whipped cream, raspberries and mint leaves.

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Chocolate Raspberry Tart
larc18

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (245g)
Recipe Makes: 6 Servings

Calories: 628
Calories from Fat: 381 (61%)

Amt Per Serving		% DV

	Total Fat 42.4g	56 %
	Saturated Fat 25.5g	128 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 2g
Cholesterol 128mg		39 %
Sodium 48.9mg		2 %
Potassium 383.4mg		10 %
Total Carbohydrate 60.5g		18 %
	Dietary Fiber 8.1g	33 %
	Sugars, other 52.3g
Protein 8.2g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 628

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