Tri-colour Raspberry Tart by Anna Olson

Taken from Astroview February 2010. Makes one 8" tart.

Ingredients for the crust:

• 1 cup unsalted butter, room temperature
• 1/3 cup sugar
• 4 egg yolks
• 1 2/3 cups all purpose flour
• 1/3 cup cocoa powder
• 1 tsp salt

Ingredients for the filling:

• 6 oz bittersweet or semisweet chocolate, chopped
• 3/4 cup whipping cream
• 1 tsp vanilla extract
• 1 tbsp brandy
• 1 egg

Ingredients for the topping:

• 3 cups red, black and golden raspberries

 Method:

• For crust, cream butter and sugar together. Then, stir in egg yolks, adding one at a time
• Sift together flour, cocoa and salt and add to the butter mixture. Mix until dough just comes together
• Shape dough into a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling
• On a lightly floured surface, roll out dough to just over 1/4 inch thickness. Line an 8 inch removable bottom tart shell with dough, trim edges and chill for 20 mins
• Prick the base of the pastry with a fork and bake for 18-20 mins in a 350F oven. Allow to cool
• To prepare the filling, start by reducing oven temperature to 325F
• Placed chopped chocolate in a large bowl. Heat the cream and pour over the chocolate. Let it sit for a minute then stir slowly. Add in vanilla and brandy
• Whisk an egg in a small cup then stir into the chocolate mixture
• Pour this into shell and bake for 12 mins. Let cool for 15 mins, then chill for 2 hrs
• Top with fresh raspberries up to 3 hrs before serving