3 tablespoons sugar
1 1/3 cups all-purpose flour
2 to 3 teaspoons cold water
1 cup real semi-sweet chocolate chips
1 (21-ounce) can raspberry pie filling
1 (6-ounce) container (1 1/4 cups) fresh raspberries
Fresh mint leaves
Combine butter, sugar and egg yolk in bowl. Beat at medium speed, scraping bowl often, until smooth. Ad flour; beat at low speed until mixture resembles coarse crumbs. Add cold water, 1 teaspoon at a time, beating until flour is moistened and dough forms when pressed together with hands.
Press dough evenly onto bottom and up sides of ungreased 10-inch tart pan with removable bottom. Cut 1 1/2-inch "X" in center of dough with sharp knife. Fold dough back and pinch to form 3/4-inch high rim, leaving 2-inch hole in center. Press 12x12-inch piece aluminum foil into 2-inch ball. Place foil ball in center of hole in crust to hold up edges. Refrigerate 30 minutes.
Heat oven to 400°F.
Prick crust all over with fork. Bake 14-17 minutes or until edges are lightly browned. Cool completely. Remove foil ball.
Heat 3/4 cup whipping cream in saucepan over medium heat 5-7 minutes or until it just comes to a boil. Remove from heat; stir in chocolate chips until completely melted and smooth. Pour chocolate mixture into cooled crust. Refrigerate at least 2 hours or until set.
Spoon 1 cup raspberry pie filling over chocolate filling. Arrange fresh raspberries over pie filling. Brush 1/4 cup additional pie filling over raspberries with pastry brush. Refrigerate until serving time.
Garnish with whipped cream and mint leaves. Serve with remaining raspberry pie filling, if desired.
- To use 10-inch pie plate: Press dough evenly on bottom and up sides of pie plate. Do not cut “X” or make hole in center.
- For best results, the butter should not be too soft. Remove butter from refrigerator; cut into chunks and allow to soften at room temperature about 15 minutes.