RASPBERRY CHOCOLATE TART
When our son was young, he would gauge his birthday based on when the raspberries were ripe. We'd use the fresh-picked berries to decorate this tart for his special day. -Annie Dougherty, Fairbanks, Alaska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a food processor, combine the flour, walnuts, sugar and salt; cover and process until walnuts are chopped. Add butter; pulse just until crumbly. Add egg yolks; process until small moist crumbs form. Shape into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes., Place dough between two pieces of waxed paper; roll into a 10-in. circle. Transfer to a greased 9-in. springform pan. Press onto the bottom and 1/2 in. up the sides of pan. , Bake at 375° for 20-22 minutes or until golden brown. Spread with jam. Bake 5 minutes longer. Cool completely on a wire rack., Meanwhile, in a heavy saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir in chocolate chips until melted. Cool to room temperature, about 1 hour, stirring occasionally. , Pour over crust. Refrigerate until firm, about 2 hours. Remove sides of pan. Arrange raspberries over the top.
Nutrition Facts : Calories 302 calories, Fat 21g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 136mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
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