Raspberry Chocolate Tart


Raspberry Topping
2 packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
Chocolate curls or shaving for garnish

Cream Cheese Pastry Cream
1 1/4 cups whole milk, divided
6 tablespoons granulated sugar, divided
1/2 vanilla bean, split and scraped, or 1/2 teaspoon vanilla extract
5 large egg yolks
3 tablespoons cornstarch
1 package (8 ounces) cream cheese, softened and cut into cubes
1/2 teaspoons vanilla extract

Chocolate Cookie Crust
3/4 cups unsalted butter (1 1/2 sticks), softened
3/4 cups confectioners sugar
1 large egg, lightly beaten
1/2 teaspoons vanilla extract
1 1/2 cups all-pourpose flour
1/4 cups plus 2 tablespoons unsweetened Dutch processed cocoa powder
3/4 teaspoons salt


Cream Cheese Pastry Cream
Combine 1 cup milk, 3 tablespoons sugar and vanilla bean, if using, in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and 1/2 teaspoon vanilla (1 teaspoon total if not using vanilla bean) and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.

Chocolate Cookie Crust
Cream butter with confectioner's sugar in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and lighter in color. Add egg and vanilla and beat to combine.
Combine all-purpose flour, cocoa powder and salt in a medium bowl. Add flour mixture to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.
Lightly flour a work surface and roll out dough to a 10 x 20-inch rectangle, about 1/8-inch thick. Use a plastic lid from a large yogurt or sour cream container (at least 4 1/2-inch round) to mark 8 circles. Cut them out with a paring knife and press into 3 1/2-inch pans. Prick each shell all over with a fork and freeze 30 minutes.
Preheat oven to 325°F. Line the chilled shells with foil and fill with dried beans, rice or pie weights. Bake 15 minutes. Remove the foil and weights. Bake 5 minutes longer, or until crusts are no longer shiny.

Raspberry Topping
Place sugar and 1/2 cup blackberries in a small nonreactive saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth. Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat and cool completely.
Fold remaining berries into cooked, cooled mixture.

Whisk pastry cream until smooth and spoon into tart shells. Smooth surface and top with berries. Garnish with dark chocolate curls or shavings and serve immediately after assembling.

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