Chocolate Raspberry Tart

Crust:

• 1 1/4 cups flour

• 1 1/2 tablespoons sugar

• 1/2 cup butter, well chilled or frozen 30 minutes, sliced into 6-8 pieces

• 1 egg yolk, lightly beaten

• 2 tablespoons very cold water

Preheat oven to 375 degrees.  Grease 9-inch tart pan with removable bottom.  In food processor combine flour and sugar.  Add butter and process until mixture resembles course meal.  Combine egg yolk and water. Gradually add to flour mixture and process until dough just holds together.

Press dough into flat disk and wrap tightly in plastic wrap.  Chill 30 minutes.  Using floured rolling pin, roll out on floured surface. Press into bottom and up sides of pan.  Line crust with foil and fill with pie weights or dried beans. Bake until edges are lightly browned, 10-15 minutes.  Remove pie weights and foil and bake 5 minutes, or until golden brown.  Remove from oven and cool on rack.  Reduce oven temperature to 350 degrees.

Chocolate filling:

• 1/2 cup butter

• 4 ounces semisweet chocolate, coarsely chopped

• 3/4 cup sugar

• 2 eggs

• 1 egg yolk

• 1/2 teaspoon vanilla

• 1/4 cup cream

In heavy saucepan, melt butter and chocolate over low heat.  Add sugar, eggs, egg yolk and vanilla.  Stir until smooth.  Remove from heat.  Stir in cream and pour into prepared crust.  Bake 25-30 minutes or until center is nearly set when shaken.  Remove from oven and cool on rack, to room temperature.  Remove from pan.

Topping:

• 1/4 cup seedless raspberry jam, melted

• 1 pint fresh raspberries, rinsed and drained

Using small brush, spread half of the melted jam over top of tart.  Arrange raspberries over jam and drizzle with remaining jam.  Serve at room temperature, or chilled.