Silky Chocolate-Raspberry Tart

Chocolate Tart Crust:
1 cup flour
1/2 cup cocoa powder
1/2 cup sugar
1 teaspoon pure vanilla extract
7 tablespoons unsalted butter, diced
1/2 teaspoon salt
1 egg

Filling:
1 pint raspberries, rinsed
12 ounces bittersweet chocolate, coarsely chopped
1-1/2 cups heavy whipping cream
2 tablespoons unsalted butter
1/4 cup raspberry liqueur

1 cup whipped cream, as accompaniment
Mint sprigs, for garnish

To prepare the crust: Preheat the oven to 375�. In the bowl of a food processor, combine the flour, cocoa, sugar, vanilla, butter, and salt. Pulse until the mixture resembles a fine meal. With the motor running, add the egg and process just until the dough comes together. Form the dough into a ball. (The dough can be prepared in advance. Roll it into a ball, wrap tightly with plastic wrap, and refrigerate for up to 4 days, or freeze for up to 6 months.) On a well-floured board, roll the dough out into a 12-inch circle. Press the dough into a-well greased 10-inch flan pan with a removable bottom. Bake the crust until crisp, about 20 minutes. Let cool about 10 minutes.

To prepare the filling: Place the raspberries in the bottom of the pan. Heat the cream and butter in a saucepan over heat just until boiling. Meanwhile, place the chocolate in the bowl of a food processor and process until finely chopped. With the machine running, pour the hot cream through the feed tube and process until smooth. Add the raspberry liqueur and process until well blended. Pour the filling over the prepared crust and refrigerate until set, about 2 hours.

Serve chilled with whipped cream and garnished with mint sprigs.

Serves 6