A flaky crust and a chocolate filling topped with a glistening tumble of raspberries—what's not to love?
Recipe information
Yield
Makaes 8 servings
Ingredients
Preparation
Step 1
Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
Step 2
Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
Step 3
Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
Step 4
Bake crust until golden, 25 minutes; cool.
Step 5
Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
Step 6
Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
