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Crispy Crust Fudge Raspberry Tart




Source of Recipe


Internet


Recipe Introduction


For the best crust use Kellogg's Rice Krispies or Cocoa Krispies. If fresh raspberries are hard to find or too expensive, top this tart with strawberry slices, blueberries, peaches, or any other fruit in season. It's delicious with mango: for added flair, puree 1 or 2 mangoes with 2 tablespoons brandy or amaretto and serve atop slices of the tart.




List of Ingredients




2 cups cereal
3/4 cup all-purpose flour
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup plus 2 tablespoons chilled butter or margarine, cut into pieces
1 egg yolk
1 cup plus 2-1/2 to 3 tablespoons whipping cream
1/4 cup plus 2 tablespoons raspberry or strawberry jam
4 ounces bittersweet or semisweet chocolate, chopped fine
Fresh raspberries



Recipe



1. Preheat the oven to 375°F.

2. Place the cereal in a food processor and process until crushed. Add the flour, sugar, cocoa powder, and salt; process until blended. Sprinkle the butter pieces over the flour mixture; pulse until crumbly. Beat together the egg yolk and 2-1/2 to 3 tablespoons of the whipping cream; drizzle over the flour mixture and process until the dough holds together. Turn the dough out onto a piece of plastic wrap and pat into a disk. Chill for 20 minutes.

3. Press the dough into the bottom and up the sides of a greased 9- to 10-inch tart pan with a removable bottom. Prick the crust with a fork; bake for 20 to 25 minutes, or until the crust is lightly browned at the edges. If the crust puffs up during baking, gently press it into the bottom and sides of the pan with the back of a spoon. Spread the jam on the bottom of the crust and bake for 2 more minutes. Let cool completely.

4. Bring the remaining 1 cup whipping cream to a boil in a heavy small saucepan; remove from the heat and add the chocolate. Whisk until smooth. Transfer to a bowl and refrigerate until chilled but not firm, about 30 to 45 minutes.

5. Using an electric mixer, beat the chocolate mixture until very thick and almost firm. Spread over the jam in the crust. Arrange the raspberries on top and sift on powdered sugar, if desired.

Yield One 9-inch tart