½ cup unsalted butter, room temperature

¼ cup sugar

2 egg yolks

1 cup all purpose flour

¼ cup cocoa powder

½ teaspoon salt


6 ounces bittersweet or semisweet chocolate, chopped

¾ cup whipping cream

1 teaspoon vanilla extract

1 tablespoon Chambord or brandy

1 egg

3 cups fresh raspberries



1. For crust, cream butter and sugar together. Stir in egg yolks, adding one at a time. Sift together flour, cocoa and salt. Add to butter mixture and mix until dough just comes together. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.

2. Preheat oven to 350?F. On a lightly floured surface, roll out dough to 1/4- inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and chill for 20 minutes. Dock pastry with a fork and bake for 18-20 minutes. Allow to cool.


1. For filling, reduce oven temperature to 325?F. Place chopped chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and Chambord. Whisk an egg in a small cup then stir into chocolate. Pour into chocolate shell and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours. Top with fresh raspberries up to 3 hours before serving.

See more: Bake, Dessert, Fruit, Summer

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