Ingredients

How to make it

  • In bowl with electric mixer blend walnuts, butter, sugar, flour, zest and egg until combined well.
  • Press into 11" tart pan with removable bottom and freeze 15 minutes.
  • Preheat oven to 375.
  • Bake shell in middle of oven for 3 minutes then cool on a rack.
  • Remove side of pan and transfer shell to a plate and fill with 2-1/2 cups raspberries.
  • In a large metal bowl set over a saucepan of barely simmering water melt the chocolate.
  • Remove bowl from heat and whisk in cream and remaining butter whisking until smooth.
  • Spread chocolate mixture over raspberries smoothing top.
  • Chill covered overnight then garnish with whipped cream and remaining raspberries.
  • Serve at room temperature.

Reviews & Comments 5

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  • Zetareticuli 2 years ago
    "Remove bowl from heat and whisk in cream and remaining butter whisking until smooth."
    What do you mean "remaining butter"? There is no direction to use only a portion of the butter in the earlier steps. These directions need to be clarified.
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  • meileen 5 years ago
    This is great, I will try this when I return home to China!
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    " It was excellent "
    trigger ate it and said...
    I just got a new tart pan well how convenient.
    This will be it's break in recipe, might as well start with the best
    Michael
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    " It was excellent "
    justjakesmom ate it and said...
    Sounds delicious!
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    " It was excellent "
    jett2whit ate it and said...
    another great post! Got my 5
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