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1
Combine flour, sugar and cocoa in work bowl of a food processor.
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2
Pulse 2 or 3 times to aerate.
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3
Chop the butter into pieces and distribute over the flour.
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4
Process until mixture reassembles coarse meal, do NOT overprocess.
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5
With motor running, drop in whole egg (no we do not mean the shell too) through the feed tube.
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6
Process very briefly - do not let the dough come together or your pastry will be tough.
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7
Remove the dough from work bowl and set aside at room temperature until the filling is made.
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8
TRUFFLE FILLING: Place the chopped chocolate in a medium size bowl, bring the cream to boil over medium-high heat.
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9
Pour over the chocolate and whisk until all the chocolate is melted.
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10
Cover with plastic wrap and refrigerate until set.
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11
Preheat the oven to 375F (190C).
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12
Work the chocolate pastry with your hands and press it into an 8 inch pan.
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13
Chill for 20 minutes.
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14
Prick the bottom of the pastry with a fork.
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15
Bake in preheated oven for 20 to 25 minutes.
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16
Cool completely.
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17
TO ASSEMBLE: Remove the tart gently form the pan and set it on a platter.
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18
Spoon over pipe the truffle filling into the shell and smooth the surface.
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19
Arrange the raspberries over the top in concentric circles.
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20
Serve at room Temperature for the fullest flavour.
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21
Anne's note: I would not make this on very hot days as the filling might melt.
