Need: 1 10” fluted edge tart pan with removable bottom

1 pre baked pie crust

1 cup flour (4.1 oz)

1/2 tsp salt

1/3 cup shortening (butter flavored)

2 Tblsp very cold water

1st layer (chocolate ganache):

8 oz dark chocolate chips

1/2 cup heavy cream

2nd layer

8 oz cream cheese

1/4 cup brown sugar

1/2 tsp vanilla

1/2 cup dark chocolate chips

1 cup heavy cream

3rd layer

1 pint raspberries

Reserved chocolate ganache

Pie Crust: Combine flour and salt. Cut in shortening with a pastry blender until it looks like cornmeal. Stir in cold water with a fork, just till dough comes together. Roll out dough on floured cloth with cloth covered rolling pin, till larger than tart pan. Fold dough in half with cloth (or roll up on rolling pin). Unfold/unroll into tart pan. Press into fluted edge of tart pan. Cut off excess. Pierce dough all over with fork. Bake at 400º for 5-8 minutes until lightly browned. Let cool.

1st layer: Combine chocolate chips and 1/2 cream. Heat in microwave for 2 minutes at 50% power. Whip with whisk until like pudding. Spread 3/4ths of it into bottom of prepared tart shell. Reserve remainder of ganache at room temperature. Chill tart in refrigerator for 15 minutes or until firm.

2nd layer: Beat cream cheese, brown sugar and vanilla till fluffy. Melt chocolate chips in microwave. (a minute at a time at 50% power until melted). Add to cream cheese mixture. Whip whipping cream in separate bowl. Fold into chocolate mixture. Spread over 1st layer.

3rd layer: Arrange raspberries in concentric circles on top of chocolate filling. Put reserved chocolate ganache into disposable icing bag. Snip off end of bag. Drizzle over raspberries. Chill several hours or overnight.

Need: 1 10” fluted edge tart pan with removable bottom

1 pre baked pie crust

1 cup flour (4.1 oz)

1/2 tsp salt

1/3 cup shortening (butter flavored) . . .