The pâte brisée (crust):
1 9-inch tart form with removable bottom
8 TBS chilled butter (113 g ) cut into ½ inch cubes
1 generous cups of flour (140 g)
2 TBS sugar
a pinch of salt
3 TBS ice water
6 ounces best quality bittersweet chocolate
cut into small pieces
½ cup whipping cream
1 ½ tsp Creme Cassis or other flavored liquor
½ cup orange marmelade
Preheat oven to 375 degrees
Sift flour,salt , and sugar into food processor. Using on/off to pulse, mix flour mixture. Add butter and process with the on/off a until coarse meal forms. Add 3 TBS of ice water and mix until moist clumps form. Add another tablespoon of ice water if needed. Gather dough into a ball , flatten into a disk. Wrap in plastic and refrigerate for 1 hour or overnight.
Roll out dough among two pieces of floured plastic wrap, put into 9-inch tart form with a removable bottom and trim overhang. Freeze for 10 minutes . Bake crust until golden about 20 minutes; cool.
In a small heavy sauce pan bring the cream to a boil. Immediately pour over the chocolate and stir until smooth. Stir in the cassis , vanilla and marmalade. Pour ganache into cooled crust and smooth top. Cool the tart and decorate with raspberries before serving.
recipe by ©sunnycovechef.com