Strawberry-raspberry Chocolate Tart

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 ounces semisweet chocolate
• 1/4 cup unsalted butter (1/2 stick)
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 2 tablespoons fresh lemon juice, plus
• 1 1/2 teaspoons fresh lemon juice
• 2 tablespoons cornstarch
• 6 tablespoons sugar
• 1 quart fresh strawberries, halved
• 1 cup whipping cream
• 1 teaspoon vanilla

Recipe

• 1 for crust:.
• 2 preheat oven to 400 degrees.
• 3 melt chocolate and butter in top of double boiler over barely simmering water; stir until smooth.
• 4 combine graham cracker crumbs and sugar in large bowl.
• 5 stir in chocolate mixture, using 2 forks.
• 6 pat mixture evenly over sides and bottom of 9-inch tart pan with removable bottom.
• 7 freeze 5 minutes.
• 8 bake crust until firm, about 8 minutes;cool completely.
• 9 for filling:.
• 10 puree raspberries in blender or food processor.
• 11 strain through a fine sieve into heavy small saucepan.
• 12 mix all the lemon juice and cornstarch and whisk into puree;add sugar.
• 13 stir over medium heat until translucent and very thick;cool just until warm.
• 14 add strawberries and stir until well coated.
• 15 using slotted spoon,transfer berries to crust and arrange cut side down with points facing edges of crust.
• 16 (use remaining raspberry mixture with other fruit tarts or served warm over vanilla or chocolate ice cream.).
• 17 whip cream and vanilla to soft peaks.
• 18 spoon into a pastry bag fitted with star tip.
• 19 pipe rosettes of cream around edge of tart.
• 20 can be prepared 2 hours ahead and refrigerated. let stand at room temperature 15 minutes before serving.