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Chocolate Raspberry Tart

Chocolate Raspberry Tart
Adapted from The Williams-Sonoma Baking Book and Martha Stewart
Makes one 9-inch tart

Tart Dough:
1 large egg yolk
2 tablespoons ice water, plus more if needed
1 teaspoon vanilla extract
1 ¼ cups all purpose flour
1/3 cup granulated sugar
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into cubes

12 ounces dark chocolate, chopped
1 cup heavy cream
¼ cup raspberry puree*
1 teaspoon vanilla extract
½ teaspoon raspberry extract
12 to 18 ounces fresh raspberries

1. Make Tart Dough: In a small bowl, whisk together egg yolk, 2 tablespoons ice water, and vanilla extract; set aside.
2. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to blend. Add the butter, pulsing until the mixture resembles coarse meal. (According to Smitten Kitchen, some of the butter should look like oatmeal flakes, while others look like small peas.) Add the egg mixture and pulse until dough comes together. If the dough is dry, add more water a tablespoon at a time. (Alternately, you can mix by hand, cutting the butter in with a pastry blender, and mixing the egg mixture in with a fork until it comes together.)
3. Transfer dough to a clean, lightly floured work surface, pat into a ball, and flatten into a disk. With a lightly floured rolling pin, roll the dough, making a quarter turn after each roll, until the dough is about 1/8 inch thick and 2 to 3 inches wider than your tart pan. Roll the round loosely around the rolling pin and unroll over the tart pan. Press dough into the sides of the pan and trim off the extra scraps. (Just roll your rolling pin over the top of the pan for easy trimming.) Alternately, transfer the dough directly from the bowl into the tart pan, pressing the dough into the pan and up the sides with your hands. Work quickly to keep the dough from getting too warm. Freeze the filled pan for at least 2 hours, up to overnight. (This is the important part!! Don’t get too impatient like I did, otherwise you may end up with a seriously short shell.)
4. With the rack in the lower third of the oven, preheat oven to 375F. Remove the filled tart pan from the freezer and line with aluminum foil, patting into the bottom of the pan and up over the sides, leaving a bit of overhang. Place on a cookie sheet, fill the pan with pie weights, and bake for 20 to 22 minutes until the shell is pale gold. Remove the foil and pie weights and bake for another 5 to 8 minutes, until shell is golden brown. Transfer to a wire rack to cool completely.
5. Make Filling: Place chocolate in a large mixing bowl; set aside. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy. Add in vanilla and raspberry extracts and raspberry puree, mixing until smooth.
6. Pour chocolate mixture into center of cooled tart, smooth top with a spatula. Let stand until partially set, about an hour. Starting in the very center of the tart, place raspberries, stem side down, into the chocolate, covering the entire tart. Let stand until completely set, about an hour more. Alternately, chill the filled tart in the refrigerator for 20 minutes before adding raspberries, then return to the refrigerator for another 30 to 40 minutes.

*Note: To make raspberry puree, place one cup of raspberries, along with 1 tablespoon sugar and one tablespoon water in your food processor. Blend until smooth. Press puree through a mesh strainer and discard solids. You should have roughly ¼ cup of puree.

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