1/2cuphot whipping creambut do not boil, or it will curdle
1/4cupunsalted butterroom temperature
2cupsfresh raspberries
Instructions
For crust:
Mix flour and sugar.
Cut in the butter until mixture resembles coarse meal.
Beat together the egg yolk and whipping cream and pour over flour mixture.
Stir dough, adding just enough of the water to make a dough.
Form a ball and flatten into a disk.
Wrap in plastic and refrigerate 30 minutes.
On a lightly floured surface, roll out dough into a 1/8 inch thick round.
Transfer to a 9 inch tart pan with removable bottom.
Fit dough into bottom and up sides of pan.
Prick crust all over and cover edges with foil (remove during last 5 minutes of baking)
Bake crust in oven preheated to 350 degrees for 30 minutes, or until golden brown.
Cool completely on wire rack.
For filling:
Melt chocolate in the top of a double boiler over simmering water, stirring until smooth.
Mix in cream and butter.
Remove from water.
Sprinkle raspberries over bottom of prepared crust, saving a few berries for garnish.
Pour filling over berries and refrigerate until firm, about 1 hour
(This can be prepared 1 day ahead and refrigerated, but allow tart to stand at room temperature one hour before serving).
Notes
Using a tart pan with a removable bottom is the best and easiest kind of pan to use. You could use a springform pan if you don't have a tart pan.This tart can not be made with frozen raspberries. It needs a fresh, firm raspberries for the best results. Save those frozen raspberries for this Razzleberry Pie.