Easiest Chocolate Raspberry Tart

Directions

1. Butter a 9- or possibly 10-inch loose-bottomed tart pan and place the rolled out Sweet Tart Dough in the pan.
2. Set a rack at the middle level of the oven and preheat to 350 degrees. Bake the tart shell for 20 to 30 min, or possibly till it is dry and a deep golden brown color. Cold on a rack.
3. To make the chocolate filling, bring the cream to a boil in a medium saucepan over low heat. Remove from the heat and add in all the chocolate at once. Shake the pan so which the chocolate is submerged, and let stand for 3 min to heat. Add in the liqueur and whisk till smooth. Pour the filling into a mixing bowl and chill it till thickened, but not hardened, about 20 min. Stir occasionally while it is chilling.
4. Whisk the filling slightly to make it smooth sufficient to spread. (If it has hardened, stand the bowl in a larger bowl filled with an inch of warm water and whisk till the right consistency is achieved.) Spread the filling proportionately over the cooled tart shell.
5. Arrange the raspberries over the chocolate filling, pressing them down slightly. To unmold the tart, stand the pan on a large can or possibly canister and allow the side to fall away. Slide the tart from the pan bottom onto a large, flat-bottomed platter.
6. Immediately before serving, dust the raspberries with the confectioners' sugar. Dust the center of the tart sparingly with cocoa, on top of the sugar.
7. Serve the tart within a few hrs of assembling it - don't chill, or possibly both the filling and crust will harden.
8. This recipe yields one 9- or possibly 10-inch tart.