Raspberry Tart with Chocolate Ganache

First of all, before the recipe gets started….a little trivia..did you truly know there were four raspberry types. 1-red, 2-yellow, 3-pink and 4-black . The black one is sometimes confused with Blackberries. Blackberries are bigger, shinier.  So, now pick your choice and begin.

 

• 1 1/2 cups flour
• 10 tbsp. cold butter, cut into 1/2 inch cubes
• 3 tbsp. sifted icing sugar
• 2 large egg yolks
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. plus 1 1/2 tsp. water
• 1/2 cup whipping cream
• 6 ounces bittersweet chocolate, chopped
• 1 tsp. pure vanilla
• 2 tsps. Kahlua liqueur
• 3-6 ounce containers fresh Raspberries or Blackberries (your choice)
• 3 tbsp.seedless Raspberry Jam (Blackberry)

Pulse together the flour, butter and sugar until it becomes a coarse meal.  Mix together the egg yolks, lemon juice, and 1 tbsp. water in a small bowl.  Add to the flour mixture, mixing until moist clumps start. Gather the dough into a ball, cover in plastic wrap and place in the refrigerator for about 30 minutes.

Preheat oven to 375 degrees. Butter a 9 inch tart pan with removable bottom. Roll out the dough on a floured surface and work into a 12 inch round (approximately). Fit into the pan and freeze for about 15 minutes.  Bake the crust  until golden and cool. Takes about 10-15 minutes.

Bring cream to just the boiling point, remove from heat and add the chocolate, stirring until smooth. Stir in the liqueur and vanilla.  Cool the ganache for about 15 minutes.

Move the tart shell to a platter. Spoon in the ganache and smooth the surface. Place the raspberries on top (pointy end up).  Now stir the jam and 1 1/2 tsp. water in a small saucepan and stir until smooth. Carefully brush the mixture over the berries while still warm.

Can be made ahead no more than 8 hours and be sure to keep it at room temperature.

This will look like you really worked hard…now pour a Kir or a glass of crisp white wine and declare for all to hear “damn I DID this!  Enjoy enjoy.