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Raspberry Chocolate Tart

 Raspberry Chocolate Tart
When our son was young, he would gauge his birthday based on when the raspberries were ripe. We'd use the fresh-picked berries to decorate this tart for his special day. —Annie Dougherty, Fairbanks, Alaska
12 ServingsPrep: 15 min. + chilling Bake: 25 min. + chilling

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup walnut pieces
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 egg yolks
  • 1/3 cup seedless raspberry jam
  • 3/4 cup plus 2 tablespoons heavy whipping cream
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup fresh raspberries

Directions

  • In a food processor, combine the flour, walnuts, sugar and salt;
  • cover and process until walnuts are chopped. Add butter; pulse just
  • until crumbly. Add egg yolks; process until small moist crumbs form.
  • Shape into a ball, then flatten into a disk. Wrap in plastic wrap
  • and refrigerate for 30 minutes.
  • Place dough between two pieces of waxed paper; roll into a 10-in.
  • circle. Transfer to a greased 9-in. springform pan. Press onto the
  • bottom and 1/2 in. up the sides of pan.
  • Bake at 375° for 20-22 minutes or until golden brown. Spread with
  • jam. Bake 5 minutes longer. Cool completely on a wire rack.
  • Meanwhile, in a heavy saucepan, heat cream over medium heat until
  • bubbles form around sides of pan. Remove from the heat; stir in

2 of 2

Raspberry Chocolate Tart (continued)

Directions (continued)

  • chocolate chips until melted. Cool to room temperature, about 1
  • hour, stirring occasionally.
  • Pour over crust. Refrigerate until firm, about 2 hours. Remove sides
  • of pan. Arrange raspberries over the top. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 302 calories, 21 g fat (12 g saturated fat), 80 mg cholesterol, 136 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.