Raspberry Truffle Tart

(for tart crust)

7 T unsalted butter, softened
1/2 cup sugar
3/4 cup all purpose flour
1/3 cup cocoa
1/2 t vanilla
1/8 t salt

(for filling)

1 1/4 cups heavy whipping cream, room temperature
10 oz. semi-sweet chocolate
5 T raspberry liquor

(for topping)

raspberries & heavy cream whipped


>how to make<

(for tart crust)
*Preheat oven to 350 degrees.
*Grease an 11" loose-bottom fluted tart pan.
*In a mixer bowl, beat butter and sugar until light and fluffy.
*At low speed, beat in flour, cocoa, vanilla, and salt until a soft dough forms.
*Press dough into bottom and up sides of pan.
*Bake 8 to 10 minutes.
*Cool completely.
*Remove sides and bottom of tart pan, putting tart shell on serving platter.

(for filling)
*Place chocolate and liquor in heavy saucepan over very low heat and stir constantly until just melted.
*With wire whisk, pour in whipping cream, stirring until smooth and blended.
*Pour into tart shell and cool at room temperature for a couple of hours. Then refrigerate.

(for assembly)
*Put raspberries around the rim, and pipe out whipped cream.
*Puree raspberries, and remove seeds through sieve. Add some sugar to taste.
*Garnish with mint leaves, if you like.

-serves 12 to 15-

Note: This recipe was made by Marilyn Slaby.