Raspberry Tart with Chocolate Ganache

Place raspberries in a bowl. Sprinkle with a tablespoon of sugar and stir. Allow the sugar to pull the juice from the strawberries. About an hour or overnight in the refrigerator is also an option. After the raspberries have released some of their liquids, push then through a wire mesh strainer until you have a raspberry puree with little to no seeds.

Make crust. In a large bowl combine 1 1/4 cups of flour and 1/2 a teaspoon of salt. Then add 1/2 cup of cold cubed butter. Cut the butter in with a pastry cutter or fork until the flour mixture resembles a coarse meal.

Add 1/4 cup of cold water. Mix the dough and knead it folding it over into itself until the dough is a cohesive ball. Flaten dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Roll out pie crust dough to fit the tart pan. Poke holes in the crust with a fork, this will help the crust to not bubble up during baking. Move the crust to the prepared baking sheet. Bake for 12-15 minutes until crust is slightly golden. Allow to completely cool before filling.

Bring about 2 inches of water to a boil in a saucepan. Make sure that the water is shallow enough so that it doesn't touch the bottom of the mixing bowl once the bowl is set on top of the saucepan.

Next add 2 whole eggs and 2 egg yolks to the mixing bowl. Add in granulated sugar and whisk until combined.

Reduce the heat slightly on the boiling water. Using an oven mit to hold the bowl, set the bowl with the egg mixture on top of the saucepan whisking vigorously and continuously making sure that the eggs don't scramble.

Once the egg mixture starts to thicken and become frothy, add in 1/2 of the raspberry puree. Continue whisking.

Next add in the rest of the raspberry puree and half of the cubed butter. Whisking vigorously and continuously. Keep adding the butter little by little until completely combined. Whisk until mixture has thickened.

Pour the raspberry mixture into the prepared tart crust. Bake for 12-15 minutes on the middle rack of the oven.

Once baked, allow to completely cool, then refrigerate until completely set up.

While tart cools, make ganache. In a small saucepan add 1/4 cup of heavy whipping cream. Heat till just BEFORE boiling. Remove from heat and pour the cream over the chocolate chips. Let the hot cream sit for 30 seconds giving it a chance to melt the chocolate, then whisk until chocolate is completely melted and smooth. Allow the ganache to completely cool on the countertop. Ganache will thicken once its completely cool.

Dust the tart with powdered sugar.

Add a spoonful of ganache on the top and a raspberry. Serve and enjoy!