Chocolate Raspberry Tart

Chocolate Raspberry Tart
(modified from The Wine Lover's Dessert Cookbook)

Okay, totally cheating, but I make this with a pre-made pie crust. :) Here you go!

Preheat the oven to 350 degrees. Put the crust in a 10-inch pie plate, pushing to the edges and pricking all around with a fork. Bake until golden brown, 20-25 minutes. Set the pan on a rack to cool completely.

While that's happening, make the filling. Here's what you need for that:

12 ounces bittersweet or semi-sweet chocolate (I use Scharrfenberger 70%), finely chopped
1 cup heavy cream
2 tablespoons sugar
1/4 teaspoon salt
1 cup (1 stick) unsalted butter, at room temp, cut into 8 pieces
2 large egg yolks
1/2 cup sour cream

1 pint raspberries for garnish


Place the chocolate in a medium bowl. Bring the cream, sugar, and salt to a full, rolling boil in a saucepan. Pour the boiling cream over the chocolate and let it sit a few seconds to begin melting, then stir gently with a whisk just until the chocolate is smooth. Add the butter a tablespoon or two at a time until each piece is incorporated. Whisk in the yolks until smooth. Fold in the sour cream.

Pour the filling into the tart shell and set aside, uncovered, until it is completely cool and softly set, about 1 hour. Decorate the top with raspberries, and then slice with a sharp knife, dipping the blade in hot water and wiping it clean between slices.

Suggested wine pairing: Merlot (it tends to go really nicely with dark chocolate anything, and the raspberries will bring out some of the red fruit flavors!).