1 ready-made pie crust
1 lb dry beans
3/4 cup heavy cream
1/4 cup sugar
6 tablespoons unsalted butter, cut into 6 pieces
6 oz bittersweet chocolate, chopped
2 large eggs
1 tablespoon vanilla extract
1 pint raspberries
1/3 cup sugar
2 cups water
DirectionsPreheat oven to 350°F. Roll pie crust into a tart pan and press firmly into corners and bottom rim of pan. Place a piece of wax paper in crust and fill with dry beans. Bake until light golden in color, about 15 minutes. Remove from oven and cool.
Combine cream and sugar in a 2-quart sauce pot, bring to a boil over medium heat, whisking occasionally to make sure sugar dissolves. Decrease heat to low, add butter and melt. Remove pot from heat, add chocolate. Shake pot to submerge chocolate, 1 minute. Whisk smooth.
Whisk eggs and vanilla extract in a medium bowl. Blend in chocolate mixture, scraping out pot with a rubber spatula.
Place raspberries, sugar and water in a small pot and bring to a low boil. Once raspberries are softened, puree with an immersion blender and return to the heat. Simmer until it reduces to a thin syrup, about 15 minutes. Pour into crust and spread, coating bottom evenly. Pour chocolate filling over raspberry and spread evenly.
Bake for about 35-40 minutes, until filling is set and slightly puffed. Sliding a toothpick into the middle, it should come out clean. Cool completely before cutting.
1– 10" Tart