Raspberry Velvet Tart

1. 1

   Mix flour and sugar in medium bowl.

2. 2

   Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. 3

   Add vanilla; mix well.

4. 4

   Press onto bottom and up side of 9-inch tart pan with removable bottom or springform pan.

5. 5

   Refrigerate 30 min.

6. 6

   Heat oven to 425 degrees F. Bake crust 10 min.

7. 7

   ; cool completely.

8. 8

   Reserve 1/2 oz.

9. 9

   chocolate for garnish.

10. 10

    Chop remaining chocolate; place in medium microwaveable bowl.

11. 11

    Add cream and remaining butter; microwave on MEDIUM 3 to 4 min.

12. 12

    or until chocolate is almost melted.

13. 13

    Stir until chocolate is completely melted and mixture is well blended.

14. 14

    Reserve a few raspberries for garnish.

15. 15

    Spread remaining raspberries onto bottom of crust; cover with chocolate mixture.

16. 16

    Refrigerate 2 hours or until firm.

17. 17

    Meanwhile, make curls from reserved chocolate (see Tip); refrigerate until ready to use.

18. 18

    Run knife around tart to loosen from rim of pan; remove rim.

19. 19

    Let tart stand at room temperature 30 min.

20. 20

    before serving.

21. 21

    Garnish with reserved raspberries and chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.