Chocolate Raspberry Tart Paired with Romance

1 1/4 cup all-purpose flour
1/3 cup sugar
2 T cocoa powder
1/2 t salt
3 oz (6 Tbsp) cold, unsalted butter
3 egg yolks
1/2 t vanilla extract

12 ounces good quality chocolate*
1 1/4 cups heavy cream
Raspberries for garnish

*Be sure to use a high-quality chocolate as it will make a big difference in the final flavor. We used a mixture of extra dark and semi-sweet Valrhona chocolate

1. Preheat oven to 350° F.

2. Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture is coarse, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).

3. Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour.

4. Roll out chilled dough to 1/4 inch thick and

and line a 9″ tart pan. Cut off excess dough from around the edges.

5. Dock the bottom of the tart shell with a fork. Cover the tart shell with plastic wrap and let it chill in the refrigerator for 30 minutes until firm.

6. Bake in the preheated oven for about 15 minutes.

1. Place the finely chopped chocolate in a heat proof bowl.

2. Heat the cream in a small saucepan over medium-low heat until very hot but not boiling.

3. Pour the cream over the chocolate and let it sit for 4-5 minutes. Stir using a rubber spatula (over)

3. …until the chocolate is completely melted and the mixture is combined.

4. Pour the chocolate ganache over the cooled crust and smooth out if necessary.

3. Place in the refrigerator and let the tart set for 1-2 hours.

Decorate the top with fresh raspberries by arranging them with the conical side up closely touching. Sprinkle top with powdered sugar if desired.