Raspberry Velvet Tart

Ingredients

• 12 oz baker's chocolate white divided
• 0.8 cup butter cold divided
• 1 cup flour 
• 2 cups raspberries fresh divided
• 0.3 cup sugar 
• 0.5 tsp vanilla 
• 0.5 cup whipping cream 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• microwave
• springform pan
• tart form

Directions

1. Mix flour and sugar in medium bowl until blended.
2. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Add vanilla; mix well. Press onto bottom and up side of 9-inch tart pan with removable bottom or springform pan. Refrigerate 30 min.
4. Heat oven to 425F.
5. Bake crust 10 min.; cool completely.
6. Reserve 1/2 oz. chocolate for garnish. Chop remaining chocolate; place in medium microwaveable bowl.
7. Add cream and remaining butter; microwave on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Stir until chocolate is completely melted and mixture is well blended.
8. Reserve a few raspberries for garnish.
9. Spread remaining raspberries onto bottom of crust; cover with chocolate mixture. Refrigerate 2 hours or until firm. Meanwhile, make curls from reserved chocolate (see Tip); refrigerate until ready to use.
10. Run knife around tart to loosen from rim of pan; remove rim.
11. Let tart stand at room temperature 30 min. before serving.
12. Garnish with reserved raspberries and chocolate curls.