Christina Marsigliese is here today to show us her quick and easy chocolate tart. It is so delicious that your friends will think you've changed professions and become a pastry chef.
This recipe is perfect for any party, shower, or just for a great weekday dessert! ENJOY!



White Chocolate Raspberry Tart

For the crust:

1 cup all-purpose flour
4 tbsp Dutch-process cocoa powder
3 tbsp granulated sugar
¼ tsp salt
7 tbsp very cold butter, cut into ½-inch cubes
1 large egg, well beaten

For the filling:

6 oz pure white chocolate, finely chopped
1/3 cup 35% whipping cream
pinch of salt

For the topping:

2 cups fresh raspberries

To make the pastry, whisk together flour, cocoa powder, sugar and salt in a large bowl. Add butter and toss to coat in flour mixture. Using a pastry blender or your clean fingers, cut or rub butter into flour mixture until it resembles coarse crumbs. The butter should be mostly dispersed with some larger, pea-sized pieces remaining. Drizzle egg into flour mixture while gently stirring with a fork. Continue to stir until dry ingredients are moistened and it holds together in clumps. Turn dough out onto a clean work surface and bring it together in a ball with your hands, turning it frequently and pressing in loose bits until it is cohesive. Shape dough into a disk, wrap well with plastic wrap and refrigerate until firm, at least 2 hours.

Let pastry sit at room temperature about 30 minutes before working with it. On a lightly floured work surface, roll out the dough into a 12-inch circle with just over 1/8-inch thickness. Fit it into an 8-inch fluted tart pan with removable bottom and trim off excess dough. Refrigerate until firm, about 15 minutes.

Preheat oven to 375°F. Prick pastry all over with a fork and bake until dry but still soft, about 13-15 minutes. Remove from oven and transfer to a wire rack to cool completely.

To make the filling, place chocolate in a small heatproof bowl. Combine cream and salt in a small saucepot over medium-low heat and bring to a boil. Remove from heat and immediately pour over chocolate. Let stand 2 minutes and then slowly stir using a rubber spatula until completely melted and smooth. If chocolate is not completely melted, place bowl over a double boiler and heat gently until melted. Pour ganache into baked tart shell and refrigerate until completely set. Once set, arrange raspberries on top in concentric circles. Garnish with chocolate curls if desired.