Enjoy the classic combination of dark chocolate and tart, sweet berries in a tender, buttery crust. Pair with California Sparkling Wine or Late Harvest Zinfandel.
1½ cups (180g) pastry flour
¼ teaspoon (1.25ml) salt
8 tablespoons (115g) unsalted butter, melted
1 tablespoon (15ml) heavy cream
1 teaspoon (5ml) sugar
1 egg yolk
1½ cups (6 ounces/170g) fresh raspberries
2 tablespoons (30ml) sugar
2/3 cup (5 ounces/140g) sour cream
6 ounces (170g) dark chocolate (about 60% cacao), chopped into small pieces
3/4 cup (180ml) heavy cream
To make the crust, mix the flour and salt together in a medium bowl.
Mix the butter, cream, 1 teaspoon (5ml) of sugar, and egg yolk in a small bowl.
Stir the butter mixture into the flour just until blended.
Transfer the dough to a 10-inch (25cm) nonstick tart pan with a removable bottom.
Press the dough evenly over the bottom and up the sides of the pan.
Use a fork to prick holes in the bottom and sides of the crust and put the pan in the freezer for 25 minutes.
Preheat the oven to 350°F (175°C).
Take the crust from the freezer. Press a piece of foil tightly against the bottom and up and over the sides of the crust (to prevent the dough from puffing up while cooking).
Bake the crust for 15 minutes. Carefully remove the foil and bake for 15 more minutes, or until the crust is golden brown. Let the crust cool completely.
To make the filling (up to 3 hours before serving), mix and partially crush the raspberries with 2 tablespoons (30ml) sugar. Refrigerate for 20 minutes.
Stir the sour cream into the raspberries and return the bowl to the refrigerator.
Place the chocolate in a small bowl.
Bring the heavy cream to a simmer in a small saucepan.
Pour the hot cream over the chocolate and let stand for 5 minutes.Whisk until the mixture is smooth and glossy.
Spread the raspberry mixture evenly into the tart shell.
Spread the chocolate cream evenly over the raspberry mixture.
Chill for 30 minutes. Remove the sides of the pan and transfer to a serving platter.