* Note: See the "Sweet Tart Dough" recipe which is included in this collection.

Butter a 9- or 10-inch loose-bottomed tart pan and place the rolled out Sweet Tart Dough in the pan. Set a rack at the middle level of the oven and preheat to 350 degrees. Bake the tart shell for 20 to 30 minutes, or until it is dry and a deep golden color. Cool on a rack. To make the chocolate filling, bring the cream to a boil in a medium saucepan over low heat. Remove from the heat and add all the chocolate at once. Shake the pan so that the chocolate is submerged, and let stand for 3 minutes to melt. Add the liqueur and whisk until smooth. Pour the filling into a mixing bowl and refrigerate it until thickened, but not hardened, about 20 minutes. Stir occasionally while it is chilling. Whisk the filling slightly to make it smooth enough to spread. (If it has hardened, stand the bowl in a larger bowl filled with an inch of hot water and whisk until the right consistency is achieved.) Spread the filling evenly over the cooled tart shell. Arrange the raspberries over the chocolate filling, pressing them down slightly. To unmold the tart, stand the pan on a large can or canister and allow the side to fall away. Slide the tart from the pan bottom onto a large, flat-bottomed platter. Immediately before serving, dust the raspberries with the confectioners' sugar. Dust the center of the tart sparingly with cocoa, on top of the sugar. Serve the tart within a few hours of assembling it - do not refrigerate, or both the filling and crust will harden. This recipe yields one 9- or 10-inch tart.

Recipe

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Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net