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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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When our son was young, he would gauge his birthday based on when the raspberries were ripe. We'd use the fresh-picked berries to decorate this tart for his special day. Annie Dougherty, Fairbanks, Alaska Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/3 cup walnut pieces |
3 tablespoons sugar |
1/4 teaspoon salt |
1/2 cup cold butter, cubed |
2 egg yolks |
1/3 cup seedless raspberry jam |
3/4 cup plus 2 tablespoons heavy whipping cream |
1 cup (6 ounces) semisweet chocolate chips |
1 cup fresh raspberries |
Directions:
1. In a food processor, combine the flour, walnuts, sugar and salt; cover and process until walnuts are chopped. Add butter; pulse just until crumbly. Add egg yolks; process until small moist crumbs form. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Place dough between two pieces of waxed paper; roll into a 10-in. circle. Transfer to a greased 9-in. springform pan. Press onto the bottom and 1/2 in. up the sides of pan.
3. Bake at 375° for 20-22 minutes or until golden brown. Spread with jam. Bake 5 minutes longer. Cool completely on a wire rack.
4. Meanwhile, in a heavy saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir in chocolate chips until melted. Cool to room temperature, about 1 hour, stirring occasionally.
5. Pour over crust. Refrigerate until firm, about 2 hours. Remove sides of pan. Arrange raspberries over the top. Yield: 12 servings.
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