Chocolate and raspberry has always been a great combination and the recipe we have for you today is definitely a winner.
- 1 extra-large egg yolk
- 1 tablespoon heavy cream
- 1 1/3 cups unbleached all-purpose flour
- 1/4 cup Callebaut cocoa powder
- 2/3 cup confectioners’ sugar
- 1/2 teaspoon table salt
- 9 tablespoons unsalted butter, cold, diced
- 6 oz. semi-sweet Callebaut chocolate
- 6 oz. bittersweet Callebaut chocolate
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoon table salt
- 1 cup heavy cream
- 2 tablespoons raspberry liqueur
Combine cream and egg yolk in a small bowl. Place flour, cocoa, sugar, and salt in bowl of food processor. Pulse a few times to combine. Scatter pieces of butter over flour mixture. Process in one-second pulses until butter is incorporated. While processor is running, pour egg mixture through feed tube. Process until moistened, about 30 seconds. Turn the dough into a 9 1/2-inch tart pan with removable bottom. Gently press dough into an even layer against the bottom and sides of pan. Spray a piece of aluminum foil with nonstick cooking spray and set inside pan, against the crust. Freeze for at least one hour.
Preheat oven to 375 F. Place tart pan on baking sheet. Bake for 20 minutes. Carefully remove foil and bake for 5 to 8 minutes or until crust is set. Allow to cool.
For the Filling: Chop the chocolate. Place chocolate, butter, and salt in a large, heatproof mixing bowl. Bring heavy cream to a simmer in a small saucepan. Pour heavy cream over chocolate and let sit for 5 minutes to melt chocolate. Add raspberry liqueur. Gently stir until combined. Pour mixture into cooled tart crust and smooth top with an offset spatula. Chill tart in refrigerator for at least 2 hours. Before serving, allow tart to sit at room temperature for 15 minutes. Serve with whipped cream and fresh raspberries.