Chocolate & Raspberry Tart

Ingredients

• For the crust:
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup sugar
• 1/2 teaspoon kosher salt
• 1 cup all-purpose flour
• 1 egg yolk
• For the filling:
• 12 ounces semi-sweet chocolate chips
• 1 1/4 cups heavy whipping cream
• 1 cup raspberries or strawberries, for topping

Instructions

1. 1

   To make the crust: In the bowl of...: To make the crust: In the bowl of your stand mixer, cream together the butter, sugar, and salt with the paddle attachment. Scrape the sides and bottom of the bowl when the mixture becomes light and pale. Continue mixing for another 30 seconds.

2. 2

   Add the flour and beat on low speed...: Add the flour and beat on low speed for 30 seconds. The mixture should look like wet sand. Add the egg yolk and continue to mix on low speed for about 30 seconds or until the dough comes together.

3. 3

   Wrap the dough tightly in plastic wrap and...: Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. (The dough can also be stored in the fridge for 5 days or in the freezer for 2 weeks.)

4. 4

   Remove the dough from the refrigerator and let...: Remove the dough from the refrigerator and let soften at room temperature for 30 minutes. Use a rolling pin to bang and flatten the dough into a disk about 1/2 inch thick. Flour the work surface and sprinkle the dough disk with a little flour. Roll the dough into a circle about 10-11 inches in diameter and about 1/4 inch thick. Make sure the work surface is well floured so the dough doesn't stick.

5. 5

   Roll the dough circle around the rolling pin...: Roll the dough circle around the rolling pin and then uncurl it on top of the 10 inch tart pan. Press the dough into the bottom and sides of the tart pan. Trim the edge of the dough to be even with the tart pan. If the dough tears or has holes, just use your fingers to press it all back together. Use any scraps to patch or fill in the dough as needed.

6. 6

   Refrigerate the pastry shell for at least 30...: Refrigerate the pastry shell for at least 30 minutes to allow the gluten to relax so it doesn't shrink in the oven.

7. 7

   Preheat the oven to 350 degrees. Place a...: Preheat the oven to 350 degrees. Place a sheet of foil or parchment paper on top of the tart shell and fill that with pie weights, beans, or rice to keep the dough from poofing up in the oven.

8. 8

   Bake for 20 minutes and then remove the...: Bake for 20 minutes and then remove the foil and pie weights. Use a fork to poke holes in the bottom of the dough in a few places. Bake for 10 more minutes or until golden brown. Let cool to room temperature on a wire rack.

9. 9

   To make the filling: Bring the heavy cream...: To make the filling: Bring the heavy cream to a simmer in a small sauce pan. Place the chocolate chips in a medium bowl and pour the hot cream over them. Whisk to combine.

10. 10

    Pour the chocolate into the tart shell and...: Pour the chocolate into the tart shell and let cool to room temperature on the counter about 2 hours. Place the berries in a decorative pattern (or just toss them on top) and refrigerate for at least 1 hour before serving.