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!

Raspberry Pie Bars

We made these last week for Kelsey to take to a work potluck. The original recipe calls for blackberries, but the lady that sells the blackberries at the farmer's market forgot them last Saturday, so I picked up some raspberries from her instead.

Raspberry Pie Bars
adapted from Rebecca Rather, The Pastry Queen from pink-parsley.com

Crust and Topping

•3 cups all-purpose flour
•1 1/2 cups sugar
•1/4 tsp salt
•1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

•4 large eggs
•2 cups sugar
•1 cup sour cream
•3/4 cup flour
•pinch salt
•zest of 1/2 lemon
•1 tsp almond extract
•2 (16-oz) packages frozen blackberries, thawed and drained (or raspberries or any berry)

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.