Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Flour, all purpose
1/2 c Sugar, granulated
1/2 c Cocoa powder
3 oz Butter -- chilled
1 Egg
6 oz Semisweet chocolate -- chopped
2 c Whipping cream
2 Raspberry boxes -- I assume
-they mean pints, I would
-use 3-4 cups
CHOCOLATE PASTRY: Combine flour, sugar & cocoa in work bowl of a food
processor. Pulse 2 or 3 times to aerate. Chop the butter into pieces and
distribute over the flour. Process until mixture reassembles coarse meal,
do NOT overprocess. With motor running, drop in whole egg (no we do
not mean the shell too) through the feed tube. Process very briefly -
do not let the dough come together or your pastry will be tough.
Remove the dough from work bowl and set aside at room temperature
until the filling is made.
TRUFFLE FILLING: Place the chopped chocolate in a medium size bowl,
bring the cream to boil over medium-high heat. Pour over the chocolate
and whisk till all the chocolate is melted. Cover with plastic wrap
and refrigerate until set. Preheat the oven to 375F. Work the
chocolate pastry with your hands and press it into an 8" or (" tart
pan with removable bottom; try to get an even thickness. Chill for 20
minutes. Prick the bottom of the pastry with a fork. Bake in preheated
oven for 20 to 25 minutes. Cool completely.
TO ASSEMBLE: Remove the tart gently form the pan and set it on a
platter. Spoon over pipe the truffle filling into the shell and smooth
the surface. Arrange the raspberries over the top in concentric
circles. Serve at room Temperature for the fullest flavour.
Anne's note: I would not make this on very hot days as the filling
might melt.
SERVES: 6
