Stephanie's Chocolate Raspberry Tart

* 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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