Ingredients:
1 cup all-purpose flour
1/4 cup sugar
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
6 tablespoons unsalted butter
1 1/2 tablespoons cold water
1 large egg yolks
6 tablespoons raspberry jam
1 cup whipping cream
4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, finely chopped
2 1/2 pints fresh raspberries
1 teaspoon powdered sugar
1 teaspoon unsweetened cocoa
Directions:
For the crust: In a medium bowl stir together the flour, sugar, cocoa and salt.
Using fingertips, work in the butter until it resembles coarse meal.
Add water and egg yolk and mix with a fork until well combined.
Gather up the dough and form into a rectangle and chill at least 20 minutes and up to 4 days.
If made in advance let soften slightly before rolling out.
Preheat oven to 375 F.
Butter and flour a 13+3/4x4inch tart pan with 1 inch sides and a removable bottom.
Roll out the dough to a 15×6 inch rectangle, between two sheets of plastic wrap or wax paper.
Peel off one sheet of wrap and invert the dough into the prepared pan, pressing evenly to fit.
Freeze until firm, about 10 minutes, Peel off second sheet.
Trim edges.
Line crust with foil will with pie weights and bake until crust is set, about 12 minutes.
Remove foil and weights.
Bake until crust begins to darken around the edges, piercing with a toothpick if it starts to bubble up, about 12 minutes more.
Remove from oven, spread jam over crust and bake about 3 minutes longer until jam is set.
Cool completely on a rack.
For the filling: In a small heavy saucepan, bring whipping cream to a boil.
Remove from heat and add chocolate, whisking until melted and smooth.
Transfer to a bowl and refrigerate until chilled but not firm, about 45 minutes.
With an electric mixer, beat the chocolate-cream mixture until very thick and semi firm.
Spread over jam in crust.
Refrigerate until ready to use.
Before serving, arrange raspberries on top of chocolate.
Combine sugar and cocoa and sift over tart.
Servings: 6
Time preparation: 45 min.
Time total: 75 min.