warm chocolate and raspberry tart.

If you like molten chocolate cakes...

You'll love these.

They are like molten chocolate cakes with crunch and a sprinkle of antioxidants.

A ganache is poured into a pre-baked tart shell, and sent into the oven just until the edges are set and the centre is still jiggly. Sounds familiar? So when you stab the poor thing that's about to be devoured in seconds, the chocolate will ooze out like a river. A mini one, because tarts are shallower.

Hmm... I want a waterfall.

Perhaps I would suggest making these in deeper tart shells? The kind used for egg tarts, if you can picture them.

I like the fact that the raspberries were baked with the tart instead of being used as a garnish. Heat does wonderful magical things to berries. They become so much sweeter and juicier.

Of course, although the recipe says to serve them warm, they will be pretty awesome chilled too. I mean, how bad can cold ganache be?

Warm Chocolate and Raspberry Tart
recipe adapted from Desserts by Pierre Herme

1 10 inch sweet tart crust, fully baked and cooled

4 3/4 ounces bittersweet chocolate
1 stick unsalted butter
1 large egg and 3 large egg yolks, at room temperature
2 tbsp sugar

1/2 cup raspberries

Preheat oven the 375F.

Melt the chocolate and butter in separate bowls and let them cool until they reach a temperature of 109F. This is crucial for the creaminess of the ganache.

Stir the eggs and sugar together in a bowl, trying not to incorporate too much air. Stir in the chocolate slowly in circles, and then the butter in the same manner. The final mixture should look very thick and creamy. The ganache must be used immediately.

Pour the ganache into your tart shell and top with the raspberries. Bake for exactly 11 minutes for a 10 inch tart, less if baking mini ones. The edges of the tart should look dry and dull but the centre should be shiny and jiggly.

Let the tart cool for a few minutes just to firm up and serve warm. Or you could refrigerate it for a different kind of texture.

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