Strawberry-Raspberry Chocolate Tart

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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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