-CRUST-
1 c Unbleached all purpose flour
1/4 c Sugar
3 tb Unsweetened cocoa powder
1/4 ts Salt
6 tb Chilled unsalted butter; cut
-into pieces
; (3/4 stick)
1 1/2 tb Cold water
1 lg Egg yolk
6 tb Raspberry jam
FILLING
1 c Whipping cream
4 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate,
; finelychopped
2 Baskets fresh raspberries;
-(1/2-pint)
1 ts Powdered sugar
1 ts Unsweetened cocoa powder
For Crust:
Combine flour, sugar, cocoa and salt in medium bowl. Add butter and
rub in, using fingertips, until mixture resembles coarse meal. add
water and egg yolk and mix in with fork until well incorporated.
Gather dough into rectangle chill 20 minutes. (Can be prepared 4 days
ahead. Let dough soften slightly at room temperature before rolling
out.)
Preheat oven to 375F. Butter and flour 13 3/4 x 4-inch rectangular
pan with 1-inch-high sides and removable bottom. Roll out dough
between 2 sheets of waxed paper to 15×6-inch rectangle. Peel off 1
waxed paper sheet. Invert dough into prepared pan, press evenly to
fit. Freeze until firm, about 10 minutes. Peel off second waxed paper
sheet. Trim edges.
Line crust with foil; fill with dried beans or pie weights. Bake until
crust is set, about 12 minutes. Remove foil and beans. Bake until
crust just begins to darken around edges, piercing with toothpick if
crust bubbles, about 12 minutes longer. Remove from oven; maintain
oven temperature. Spread jam over bottom of crust. Bake until jam is
set, about 3 minutes. Transfer pan to rack; cool completely.
For Filling:
Bring cream to boil in heavy small saucepan. Remove from heat. Add
chocolate and whisk until melted and smooth. Transfer chocolate
ganache to bowl and refrigerate until chilled but not firm, about 45
minutes or less
Using electric mixer, beat ganache until very thick and semifirm.
Spread ganache over jam in crust. (Can be prepared 8 hours ahead.
Refrigerate.) Arrange raspberries atop ganache. Stir powdered sugar
and cocoa in bowl. Sift over tart.
Serves 6.
Yields
1 servings