Warm Chocolate and Raspberry Tart

1. 1

   *Keep the cooled crust, with the tart ring still in place, on the parchment-lined baking sheet.

2. 2

   Position oven rack in center of oven; preheat to 375; fill the tart crust with the raspberries.

3. 3

   Melt the chocolate and the butter in separate bowls either overbut not touchingsimmering water or in the microwave.

4. 4

   Let them cool until they feel only just warm to the touch (104, as measured on an instant-read thermometer).

5. 5

   Using a small whisk or rubber spatula, stir the egg into the chocolate, stirring gently in ever-widening circles and taking care not to agitate the mixtureyou dont want to beat air into the ganache.

6. 6

   Little by little, stir in the egg yolks, then the sugar; finally, still working gently, stir in the warm melted butter.

7. 7

   Pour the ganache over the raspberries in the tart shell.

8. 8

   Bake the tart for 11 minutesthat should be just enough time to turn the top of the tart dull, like the top of a cake.

9. 9

   Then center of the tart will shimmy if jiggled.

10. 10

    Remove the tart from oven; slide it onto a rack and let cool for about 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.