Recipe - Stephanies Chocolate Raspberry Tart

CRUST
1 cup ALLPURPOSE FLOUR
One half cup SUGAR
One fourth cup COCOA
One half cup COLD HARD BUTTER

RASPBERRY FILLING
1 pt FRESH RASPBERRIES, OR
1 10 OZ. PKG FROZEN
RASPBERRIES, THAWED
2 One half teaspoon UNFLAVORED GELATIN
1 small AMOUNT OF BERRY JUICE

SUGAR, TO TASTE

CHOCOLATE FILLING
4 ounce SEMISWEET CHOCOLATE
One half cup SOFT BUTTER
1/3 cup SUGAR
One half cup EGG SUBSTITUTE

DESIGN
1 ounce SEMISWEET CHOCOLATE
2 teaspoon BUTTER

CRUST: PREHEAT OVEN TO 350 DEGREES. PUT FLOUR, SUGAR AND COCOA IN FOOD
PROCESSOR AND PROCESS WITH METAL BLADE TO MIX. ADD THE BUTTER, CUT IN
CUBES, INTO THE PROCESSOR AND PROCESS UNTIL CRUMBLY. PAT THE MIXTURE INTO A
1012INCH REMOVABLE BOTTOM TART PAN. BAKE FOR 1012 MINUTES. REMOVE FROM
OVEN AND COOL. RASPBERRY FILLING: PLACE THE UNFLAVORED GELATIN IN SMALL
CUP. ADD SMALL AMOUNT OF BERRY JUICE AND SOFTEN. HEAT UNTIL DISOLVED (IF
YOU USE A MICROWAVE, HEAT ABOUT 1 One half TO 2 MINUTES). PUREE THE RASPBERRIES
IN PROCESSOR WITH METAL BLADE. (IF YOU DON'T HAVE A PROCESSOR, YOU CAN MASH
THE BERRIES IN A STRAINER). I PREFER TO HAVE THE FILLING SEED FREE. IF THIS
IS YOUR PREFERENCE, PLACE THE PUREED MIXTURE IN A STRAINER AND PUSH THROUGH
THE PUREE, TOSSING OUT THE SEEDS. ADD A SMALL AMOUNT OF SUGAR TO
UNSWEETENED BERRIES TO TASTE. ADD GELATIN MIXTURE AND PLACE IN FREEZER
UNTIL BEGINS TO THICKEN. SPREAD MIXTURE IN COOLED TART SHELL. CHOCOLATE
FILLING: MELT SEMISWEET CHOCOLATE IN DOUBLE BOILER AND COOL (OR MICROWAVE
FOR 3 MINUTES JUST BELOW FULL POWER. STIR FREQUENTLY.) BEAT BUTTER AND
SUGAR TOGETHER UNTIL LIGHT AND FLUFFY. ADD COOLED MELTED CHOCOLATE TO
BUTTER AND SUGAR MIXTURE AND BEAT 10 MINUTES OR UNTIL SUGAR IS DISSOLVED.
ADD EGG PRODUCT SLOWLY, THE AMOUNT OF 1 EGG AT A TIME, BEATING 5 MINUTES
AFTER EACH EGG. SPREAD THIS MIXTURE SMOOTHLY OVER RASPBERRY FILLING. WEB
DESIGN: MELT SEMISWEET CHOCOLATE WITH BUTTER IN SMALL SAUCEPAN, STIRRING
CONTINUOUSLY. POUR MIXTURE INTO PASTRY BAG. USING #1 TUBE, START AT CENTER
OF TART AND MAKE A SPIRAL PATTERN, SQUEEZING CONE VERY GENTLY. WHILE
CHOCOLATE IS STILL WET, USING A SHARP KNIFE, DRAW A LINE FROM THE CENTER TO
THE EDGE OF THE TART. REPEAT THIS 15 TIMES, DIVIDING THE TART INTO
SERVINGS. IF YOU DON'T HAVE A PASRTY TUBE, TAKE A WHITE ENVELOPE AND CLIP
OFF ONE CORNER JUST AT THE EDGE. ADD THE CHOCOLATE AND GENTLY SQUEEZE OUT
THE CHOCOLATE. SERVES 1416. POSTED ON KITMAILBOX BY MChes9294@aol.com

Recipe by: MChes92494@aol.com Posted to MCRecipe Digest V1 #666 by Leon &
Miriam Posvolsky posvolsk@centroin.com.br on Jul 11, 1997