*  Exported from  MasterCook  *
 
                    Stephanie’s Chocolate Raspberry Tart
 
 Recipe By     : MChes92494@aol.com
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beans/Legumes                    Desserts
                 Jams/Jellies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST:
    1      CUP           ALL-PURPOSE FLOUR
      1/2  CUP           SUGAR
      1/4  CUP           COCOA
      1/2  CUP           COLD HARD BUTTER
                         RASPBERRY FILLING:
    1      PINT          FRESH RASPBERRIES -- OR
    1      10 OZ. PKG    FROZEN RASPBERRIES -- THAWED
    2 1/2  TSP           UNFLAVORED GELATIN
    1      SMALL         AMOUNT OF BERRY JUICE
                         SUGAR -- TO TASTE
                         CHOCOLATE FILLING:
    4      OZ            SEMI-SWEET CHOCOLATE
      1/2  CUP           SOFT BUTTER
      1/3  CUP           SUGAR
      1/2  CUP           -- EGG SUBSTITUTE
                         DESIGN:
    1      OZ            SEMI-SWEET CHOCOLATE
    2      TSP           BUTTER
 
 CRUST:
 PREHEAT OVEN TO 350 DEGREES.  PUT FLOUR, SUGAR AND COCOA IN FOOD PROCESSOR
 AND PROCESS WITH METAL BLADE TO MIX.  ADD THE BUTTER, CUT IN CUBES, INTO
 THE PROCESSOR AND PROCESS UNTIL CRUMBLY.  PAT THE MIXTURE INTO A 10-12-INCH
 REMOVABLE BOTTOM TART PAN.  BAKE FOR 10-12 MINUTES.  REMOVE FROM OVEN AND
 COOL.
 RASPBERRY FILLING:
 PLACE THE UNFLAVORED GELATIN IN SMALL CUP.  ADD SMALL AMOUNT OF BERRY JUICE
 AND SOFTEN.  HEAT UNTIL DISOLVED (IF YOU USE A MICROWAVE, HEAT ABOUT 1 1/2
 TO 2 MINUTES).  PUREE THE RASPBERRIES IN PROCESSOR WITH METAL BLADE. (IF
 YOU DON'T HAVE A PROCESSOR, YOU CAN MASH THE BERRIES IN A STRAINER).  I
 PREFER TO HAVE THE FILLING SEED FREE.  IF THIS IS YOUR PREFERENCE, PLACE
 THE PUREED MIXTURE IN A STRAINER AND PUSH THROUGH THE PUREE, TOSSING OUT
 THE SEEDS.  ADD A SMALL AMOUNT OF SUGAR TO UNSWEETENED BERRIES TO TASTE.
 ADD GELATIN MIXTURE AND PLACE IN FREEZER UNTIL BEGINS TO THICKEN.  SPREAD
 MIXTURE IN COOLED TART SHELL.
 CHOCOLATE FILLING:
 MELT SEMI-SWEET CHOCOLATE IN DOUBLE BOILER AND COOL (OR MICROWAVE FOR 3
 MINUTES JUST BELOW FULL POWER.  STIR FREQUENTLY.)  BEAT BUTTER AND SUGAR
 TOGETHER UNTIL LIGHT AND FLUFFY.  ADD COOLED MELTED CHOCOLATE TO BUTTER AND
 SUGAR MIXTURE AND BEAT 10 MINUTES OR UNTIL SUGAR IS DISSOLVED.  ADD EGG
 PRODUCT SLOWLY,  THE AMOUNT OF 1 EGG AT A TIME, BEATING 5 MINUTES AFTER
 EACH EGG.  SPREAD THIS MIXTURE SMOOTHLY OVER RASPBERRY FILLING.
 WEB DESIGN:
 MELT SEMI-SWEET CHOCOLATE WITH BUTTER IN SMALL SAUCEPAN, STIRRING
 CONTINUOUSLY.  POUR MIXTURE INTO PASTRY BAG.  USING #1 TUBE, START AT
 CENTER OF TART AND MAKE A SPIRAL PATTERN, SQUEEZING CONE VERY GENTLY.
 WHILE CHOCOLATE IS STILL WET, USING A SHARP KNIFE, DRAW A LINE FROM THE
 CENTER TO THE EDGE OF THE TART.  REPEAT THIS 15 TIMES, DIVIDING THE TART
 INTO SERVINGS.
  IF YOU DON'T HAVE A PASRTY TUBE, TAKE A WHITE ENVELOPE AND CLIP OFF ONE
 CORNER JUST AT THE EDGE.  ADD THE CHOCOLATE AND GENTLY SQUEEZE OUT THE
 CHOCOLATE.
 SERVES 14-16.
 POSTED ON KITMAILBOX BY MChes9294@aol.com
 
 
 
 
 
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