Oh, the joy of a chocolate tart! A slice is pretty much impossible to refuse. This recipe includes not just a rich, ganache-y filling but the exhilarating tartness of fresh raspberries, as well! It is a simple recipe to follow, and serving it up chilled with a dollop of homemade whipped cream will have your guests in absolute awe. Cheers, and a great big merci to Grandmere for the original recipe!
1 Refrigerated pie crust dough at room temperature
1 12oz. bag semisweet chocolate chips
1/2 c. heavy cream
3 6oz. containers of fresh raspberries, rinsed and dried
3 Tbs. seedless strawberry all-fruit preserves
Tart pan, preferably one with a removable bottom <—-link
Preheat oven to 350°.
Press pie dough (using your fingers) into the bottom and up the sides of any 11-12″ tart pan with a removable bottom. (If you don’t have a tart pan, use a large 11-12″ pie plate.) Prick the sides and bottom of the crust with a fork at about 1″ intervals.
Bake until the crust is firm and barely beginning to turn light brown, about 20 min. Cool for 5 min.
Place the chocolate and cream in a 1-quart microwave-safe bowl. Microwave, uncovered, on high heat for about 3 minutes until melted and smooth. Be sure to stop and stir every 30 seconds to avoid burning. Remove from microwave, and pour mixture into pie shell. Smooth chocolate evenly with the back of a spoon.
Place the fresh raspberries open side down into the chocolate in concentric circles, starting on the outside and working your way toward the middle until the pan is full. (See photos)
Put the jelly into a small measuring cup or bowl and microwave on high until spreadable, about 20 seconds. Using a pastry brush, lightly brush the tops of the strawberries with jelly, just to glaze.