Chocolate Raspberry Tart

Last year when I posted this I somehow forgot to add the directions....here they are, just in time for berry season!!
It's super rich...we ate it with vanilla icecream and it was perfect!

Chocolate Raspberry Tart, serves 6-8

Chocolate Shortbread Crust:
2/3 cups AP flour
1/3 cup dark cocoa powder
1/2 cup powdered sugar
1/2 cup cold butter, cut into small pieces
1/2 tsp salt

Chocolate Ganache:
8oz chocolate
¾ cup cream
2 tsp vanilla
2 Tbs butter

12 oz Fresh Raspberries

Preheat the oven to 400 degrees. Prepare a tart pan with baking spray.

TART SHELL:

In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine.

Add the butter and pulse it till it's a moist dough.

Press it firmly into a tart shell.

Bake dough about 12 min.

When the tart is pulled out, poke a few shallow hole to release steam and then press the dough down firmly with a spoon, (or the bottom of a measuring cup).

Stick tart back in oven and bake another 5 minutes.

Stick the shell in the freezer. (Preparing everything else will take about 10-15 minutes- enough to cool the shell).

While the shell is cooling, prepare the ganache.

GANACHE:

Put 8oz of chocolate pieces in a heat proof bowl.

In a small pot, combine the cream, and vanilla and bring to a simmer.

Pour this mixture over the chocolate and whisk until smooth.

Add the butter and whisk until smooth and glossy.

Pour the ganache into a cooled tart shell.

Let the tart sit about 10 minutes while the ganache sets up.

Line up the raspberries down the tart.

Slice and enjoy!