*  Exported from  MasterCook  *

                  Stephanie's Chocolate Raspberry Tart

Recipe By     : [email protected]
Serving Size  : 16   Preparation Time :0:00
Categories    : Jams/Jellies                     Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Crust:
  1      c             All-purpose flour
    1/2  c             Sugar
    1/4  c             Cocoa
    1/2  c             Butter -- cold, hard
                       Raspberry Filling:
  2      c             Fresh raspberries -OR-
 10      oz            Pkg frozen raspberries -- thawed
  2 1/2  ts            Unflavored gelatin
  1      sm            Amount of berry juice
                       Sugar -- to taste
                       Chocolate Filling:
  4      oz            Semi-sweet chocolate
    1/2  c             Butter -- soft
    1/3  c             Sugar
    1/2  c             Egg substitute
                       Design:
  1      oz            Semi-sweet chocolate
  2      ts            Butter

Crust:

Preheat oven to 350 F. 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 to 12" 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 1-1/2 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 pastry 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 to 16

Posted on kitmailbox by [email protected]


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