1 fully baked 8 inch shell made from Sweet Tart Dough, cooled to room temperature
1/2 cup raspberries or raspberry jam
5 ounces good quality bittersweet chocolate, chopped
1 stick (4 ounces) butter cut into pieces about 1 tablespoon each
1 large egg at room temperature
3 egg yolks at room temperature
2 tablespoons sugar
Preheat the oven to 375° F. Fill the tart shell with raspberries or with a thin layer of raspberry jam.
In a microwave safe bowl large enough to hold all the ingredients, melt the chocolate in the microwave using 80% power in 30 to 45 second intervals. In a separate bowl melt the butter. Allow both to cool to 104° F.
Using a rubber spatula stir the egg into the chocolate. Don’t whip in any air, just stir to combine. Stir in the yolks then the sugar. Finally, stir in the melted and cooled butter.
Pour the ganache over the raspberries or raspberry jam.
Bake the tart for 11 minutes. The top should look dull, similar to the top of a cake layer. The center should still jiggle.
Cool on a rack for 10 minutes. Cut and serve warm with whipped cream.
Store covered at room temperature for a few days.
Adapted from the Warm Chocolate and Raspberry Tart recipe in Chocolate Desserts by Pierre Herme.
