Prep 25 mins
Cook 20 mins
The crust for this impressive tart can be made the day before serving.Two of my favorite fruits and chocolate- what's not to love! Originally from a May 1985 issue of Bon Apetit magazine that featured an article on Spring Brunches.
- 6 ounces semisweet chocolate
- 1⁄4 cup unsalted butter (1/2 stick)
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1 (10 ounce) package frozen raspberries in light syrup, thawed
- 2 tablespoons fresh lemon juice, plus
- 1 1⁄2 teaspoons fresh lemon juice
- 2 tablespoons cornstarch
- 6 tablespoons sugar
- 1 quart fresh strawberries, halved
- 1 cup whipping cream
- 1 teaspoon vanilla
- For Crust:.
- Preheat oven to 400 degrees.
- Melt chocolate and butter in top of double boiler over barely simmering water; stir until smooth.
- Combine graham cracker crumbs and sugar in large bowl.
- Stir in chocolate mixture, using 2 forks.
- Pat mixture evenly over sides and bottom of 9-inch tart pan with removable bottom.
- Freeze 5 minutes.
- Bake crust until firm, about 8 minutes;cool completely.
- For Filling:.
- Puree raspberries in blender or food processor.
- Strain through a fine sieve into heavy small saucepan.
- Mix all the lemon juice and cornstarch and whisk into puree;add sugar.
- Stir over medium heat until translucent and very thick;cool just until warm.
- Add strawberries and stir until well coated.
- Using slotted spoon,transfer berries to crust and arrange cut side down with points facing edges of crust.
- (Use remaining raspberry mixture with other fruit tarts or served warm over vanilla or chocolate ice cream.).
- Whip cream and vanilla to soft peaks.
- Spoon into a pastry bag fitted with star tip.
- Pipe rosettes of cream around edge of tart.
- Can be prepared 2 hours ahead and refrigerated. Let stand at room temperature 15 minutes before serving.