Raspberry Chocolate Tart

I started celebrating Pi Day in high school. In one of my math classes we found every excuse imaginable to bring food in so we could have potlucks instead of actually work on math. Pi Day was a big one, where everybody brought in a homemade pie. I’ve always enjoyed celebrating little holidays in special ways too and because Greg is kind of a math nerd, I kept the tradition up of making a pie every year on this day. We both like pie, so why not?

I was thinking ahead this year and after much debate decided on a fresh peach pie this year. I actually made it on Wednesday, taking step by step pictures, so I could post something right away Thursday morning. But. The peach pie did not turn out. It looked perfect on the outside, but something went horribly wrong on the inside. At that point I really wasn’t in the mood to put together another fruit pie, so I went with a chocolate raspberry tart instead. It’s easy, pretty, and delicious!

Side note here – in the last few weeks I’ve started teaching myself the manual settings on my camera. It was about time I learned after owning a DSLR for four years now! Notice the difference in photo quality on that first picture compared to the second two, which I did on auto. It’s so exciting to finally learn how to do this AND see results! 
Another side note. If you’ve been wondering where I’m getting such beautiful raspberries in March in Wisconsin, the answer is Costco! I’m seriously thinking my membership is entirely worth it just to pick up some amazing produce every week. I love these raspberries!
As long as I started on this side note thing, I have one more – these Chili Cheese Fries from my incredible Joy the Baker Cookbook are to die for! This was actually my entire dinner on Wednesday night. Which I wouldn’t really recommend doing. But they’re seriously amazing. I LOVE them dipped in sriracha mayo. I’ll post the recipe for these soon.

Back to the tart! I just used a simple shortbread tart crust, a chocolate ganache filling, and fresh raspberries on top. You can alter this to make it as simple or as complicated as you want. It tastes really good with just the crust and chocolate too.

Despite my first failure, Pi Day was saved by this tart! And the homemade pepperoni pizza we ate first. Gotta love pie!

Raspberry Chocolate Tart

1 egg yolk
2 tbs very cold water
1 tsp vanilla
1 1/4 cup flour
1/3 cup sugar
1/4 tsp salt
1/2 cup cold butter, cut into cubes

Heat oven to 375 degrees. In a small bowl, whisk together the egg yolk, water, and vanilla. In a food processor add remaining ingredients and pulse until crumbs form. Add wet ingredients and pulse until dough forms. If the dough looks too dry, add another teaspoon of cold water. Press into tart pan and bake for 20-25 minutes.

Chocolate Ganache Filling
12 oz semi-sweet chocolate chips
6 tbs butter
2 tsp light corn syrup

Add all ingredients to a microwave safe bowl and microwave in thirty second increments, stirring in between. When the chocolate is smooth pour into crust. Let sit for 1-2 hours and then top with fresh raspberries. Enjoy!

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