Chocolate Raspberry Tart
Submitted by ddoug on January 23, 2005 at 11:20 am

pastry for an 8 inch tart pan

4-6 oz. bittersweet or semisweet chocolate
2 Tbs. creme fraiche, sour cream or yogurt
3-4 cups raspberries
1/2 cups sugar
2 Tbs. flour
pinch cinnamon

Parbake the pastry in the 8 inch tart pan at 425 oven.

Reduce oven temperature to 350F.

Mix raspberries, sugar, cinnamon and flour in bowl and set aside.

Melt chocolate. (Use the larger amount if you want a more pronounced chocolate flavor or the lesser amount if you want the raspberry flavor to predominate.)

Add creme fraiche, sour cream, or yogurt to chocolate, and spread on bottom of pastry.

Pour raspberry mixture over chocolate; evenly distribute the sugar over the raspberries.

Bake for 45 minutes, or until raspberries are bubbly in the center. You may have to lightly cover the tart with foil if the crust browns too much.

Cool on rack. Serve slightly warm, if possible. Good any way!