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!
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!