Tart Dough

• ½ cup butter, softened
• ½ cup powdered sugar
• 1 egg
• 1 ½ cups (195g) gluten free flour (I
• use Bob’s Red Mill 1:1 GF Flour)
• 2 tablespoons cocoa powder
• ¼ teaspoon salt

Filling

• ⅓ cup water
• ½ cup butter
• 1 cup chopped dark chocolate
• ⅓ cup sugar
• 1 tablespoon vanilla
• 1 pinch salt
• 3 eggs
• raspberries for decoration
• powdered sugar for decoration

1. To make the tart dough:
2. In medium bowl, add butter and sift in powdered sugar. Mix until smooth.
3. Beat in the egg.
4. Sift in the flour, cocoa powder and salt. Using a rubber spatula, mix the dough until the cocoa powder is fully incorporated.
5. Form into disc and wrap the dough in plastic wrap.
6. Chill dough in the refrigerator for at least 30 minutes.
7. Once dough is chilled:
8. * Preheat the oven to 375˚F.
9. Grease a 9-inch tart pan.
10. Roll out the chilled dough to an 11-inch circle. Carefully transfer the dough to the tart pan.
11. Press the dough against the bottom and sides of the pan. Using a rolling pin, roll over the top of the pan, cutting off any excess dough.
12. Press the dough gently against the bottom and sides of the pan once more. Using a folk, prick holes in the bottom of the crust so it doesn’t puff up.
13. Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F.
14. To make the filling:
15. Heat medium sauce pan over high heat. Add water and butter to the pot, and bring to a boil.
16. In separate glass bowl, add chopped chocolate pieces, sugar, and vanilla.
17. Pour the hot butter mixture over chocolate mixture. Whisk until the chocolate is melted completely.
18. Add the eggs and whisk well to combine.
19. Pour the filling into par-baked tart shell. Bake for 12-15 minutes, or until chocolate is mostly set, center will jiggle slightly.
20. Cool the tart until cool to touch. (30-60 minutes). Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
21. Enjoy!