Chocolate Raspberry Tart Recipe

Ingredients:
1 1/3 cups flour
1/3 cup cocoa powder, unsweetened
1/3 cup light brown sugar, firmly packed
1/4 tsp salt
1/2 cup butter, chilled, cut into small pieces
2 tbsp solid vegetable shortening, chilled
1/3 cup ice water
3 cups Rothschild Red Raspberry Preserves


Directions:
In a medium bowl, mix together flour, cocoa powder, brown sugar and salt. Using a pastry blender or 2 knives, cut butter and shortening into flour mixture until course crumbs form. Add water, 1 tbsp at a time, toss with fork until dough forms. Shape dough into a disk, wrap in plastic, chill for 1 hour. Preheat oven to 375 degrees F. On a floured surface, using a floured rolling pin roll 2/3rds of dough into an 11 inch round. Fit into a 9 inch spring form pan. Spread Red Raspberry Preserves evenly over dough.  On a floured surface, using a floured rolling pin, roll the remaining dough into a 10 inch square. Cut into 1 inch wide strips. Arrange 8 strips in a lattice pattern over filling. Trim off excess dough. Arrange 2 strips around edge of lattice. Bake tart until crust is set and filling bubbles, approximately 25 minutes. Transfer pan to a wire rack to cool slightly. Remove sides of pan; cool completely.

Copyright Robert Rothschild