*  Exported from  MasterCook  *
 
                  CHOCOLATE TRUFFLE TART WITH RASPBERRIES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Flour, all purpose
      1/2   c            Sugar, granulated
      1/2   c            Cocoa powder
    3       oz           Butter -- chilled
    1                    Egg
    6       oz           Semisweet chocolate -- chopped
    2       c            Whipping cream
    2                    Raspberry boxes -- I assume
                         -they mean pints, I would
                         -use 3-4 cups
 
   CHOCOLATE PASTRY: Combine flour, sugar & cocoa in work bowl of a food
   processor. Pulse 2 or 3 times to aerate. Chop the butter into pieces and
   distribute over the flour. Process until mixture reassembles coarse meal,
   do NOT overprocess. With motor running, drop in whole egg (no we do
   not mean the shell too) through the feed tube. Process very briefly -
   do not let the dough come together or your pastry will be tough.
   Remove the dough from work bowl and set aside at room temperature
   until the filling is made.
   TRUFFLE FILLING: Place the chopped chocolate in a medium size bowl,
   bring the cream to boil over medium-high heat. Pour over the chocolate
   and whisk till all the chocolate is melted. Cover with plastic wrap
   and refrigerate until set. Preheat the oven to 375F. Work the
   chocolate pastry with your hands and press it into an 8 or (" tart
   pan with removable bottom; try to get an even thickness. Chill for 20
   minutes. Prick the bottom of the pastry with a fork. Bake in preheated
   oven for 20 to 25 minutes. Cool completely.
   TO ASSEMBLE: Remove the tart gently form the pan and set it on a
   platter. Spoon over pipe the truffle filling into the shell and smooth
   the surface. Arrange the raspberries over the top in concentric
   circles. Serve at room Temperature for the fullest flavour.
   Anne’s note: I would not make this on very hot days as the filling
   might melt.
   SERVES: 6
  
 
 
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