Raspberry Chocolate Tart

O.K., yet another esoteric holiday: Raspberry Tart Day. Saw this holiday on Twitter from Foodimentary, a daily food fact dispenser. Of course, what's a raspberry tart without chocolate? There are many recipes for chocolate raspberry tarts, but I found a great Double Chocolate Raspberry Tart on Cherrapeno. This tart is a two tone chocolate tart using Green & Black's organic bars and Dorie Greenspan's pastry. Of course, you can always vary the pastry and chocolate to your taste. Tart is also full of fresh raspberries rather than jam.

Ingredients:
8 oz white chocolate
1/3 cup whipping cream
1 tablespoon unsalted butter

8 oz dark chocolate
1/3 cup whipping cream
1 tablespoon unsalted butter

1 tart pan -about: 4 ½" x 14"
1 small container fresh raspberries
Extra chocolate for drizzling

In a double boiler, melt the white chocolate with cream and butter. When melted, stir gently and pour into the pastry case. Working quickly, push the raspberries into this chocolate layer and leave to cool while you get on with the dark chocolate layer.

Melt the dark chocolate, cream and butter as above and pour over the raspberries.

Melt the extra white and dark chocolate, drizzle over the tart and place in the fridge to set. About half an hour before serving, you want to take the tart out and let it come to room temperature.

Sweet Tart Dough
Adapted from Baking: From My Home to Yours by Dorie Greenspan

8 oz plain flour
2 oz icing sugar
4 oz butter, cut into cubes
pinch salt
1 large egg yolk

Using a food processor, blend the flour, icing sugar and pinch of salt with the cubes of butter until it resembles fine breadcrumbs. Add the egg yolk and pulse gently until the pastry comes together. If the pastry is not binding properly, your egg yolk may not have been big enough, so add a little water or milk, a teaspoon at a time until it does come together.

Turn out onto a lightly floured work surface and roll it out to fit your tart tin. Freeze the crust for at least 30 minutes before baking.

Preheat the oven to 375ºF. Butter the shiny side of a piece of foil and put it buttered side down on the pastry, bake for about 15 minutes. Remove the foil and bake for a further 10 minutes until nicely browned.

Note: Dorie recommends pressing the dough evenly into the tin - Nicisme at Cherrapeno writes that she prefers rolling the pastry out with a rolling pin, as she gets a more even sheet. I agree.

Photo and recipe used with permission of Cherrapeno.