Chocolate Covered Raspberry Tart

Makes on 9" tart, 6 to 8 servings

Three recipes combined into one desset. It takes awhile to make, enjoy the process.

Agnes

Chocolate Covered Raspberry Tart

Ingredients

Tart dough ingredients

1 cup flour

1/2 cup cold butter, cut in small cubes

2 tablespoon almond flour

1/4 cup icing sugar

Pinch of salt

1 large egg

Raspberry jam ingredients

1/2 to 1 cup fresh or frozen raspberries

3/4 cup sugar

2 tablespoon lemon juice

Ganache topping ingredients

3/4 cup hald and half cream

225 g or 1 1/2 cups approximately dark chocolate chips or finely chopped dark chocolate

Pinch of salt

1 tablespoon butter at room temperature

Optional toppings:

Blueberries, raspberries and whipped cream or ice cream.

Instructions

Tart dough instructions

Mix flour and cubed butter together until butter is less than pea sized and texture feels sandy. Add the rest of ingredients, mix using pastry cutter or two knifes and/ or by hand until mixture is combined. Form dough into a ball, place in bowl, cover and refrigerate for 30 minutes. Meanwhile prepare jam, see below. After 30 minutes, roll dough between 2 sheets of parchment paper and a sprinkle of flour. Fold dough a couple of times and re-roll.

Place dough in 9" tart mold, making sure that dough is pushed downward into corners and evenly spread. Prick all over with a fork then put in refrigerator for 30 minutes. Bake tart in a preheated oven at 350F about 10 to 12 minutes or until golden brown. Meanwhile make ganache topping. Cool baked tart at least 30 minutes.

Raspberry jam instructions

Add raspberries to small pot, over medium heat and bring to boil. Smash raspberries as soon as you can, boil for 4 minutes. Add sugar and lemon and boil for an additional 4 minutes or until mixture reaches 220F on candy thermometer. Cool.

Ganache topping Instructions

Bring cream to almost boil, but do not boil. Pour over chocolate chips, add butter and salt, let sit for 5 minutes then whisk to combine. Cool, stirring occasionally until ready to add to tart.

Once tart is cooled spread raspberry jam over tart. Then pour ganache topping. Put in refrigerator for a few hours to set. Or you can freeze tart until serving day, thaw in refrigerator for a few hours.

To serve, decorate tart with fresh raspberries and blueberries and serve with whipped cream or ice cream.