Pierre Hermé's Soft Chocolate and Raspberry Tart

I adapted the recipe below from Chocolate Desserts with Pierre Hermé (written by Dorie Greenspan). I didn't follow the crust recipe in the book, I used my own recipe and I used about twice the amount of raspberries called for in the original recipe. I also had to bake this much longer than recommended in the recipe (could be related to the extra raspberries, although it appears as though other food bloggers have had to bake this longer than recommended as well). Nonetheless, the result was amazing, the texture is really what makes this dessert, the chocolate comes out smooth like pudding. 

Ingredients:

One 9-inch pie crust (pâte brisée)

For the filling

10 ounces red raspberries

5 ounces bittersweet chocolate (I used Valrhona's Manjari - 64% cocoa from Madagascar, melts beautifully with "notes of red fruit and nuts." Oddly, when I bought this chocolate I taste tested three choices, obviously picked this one, and later realized Valrhona claims it has notes of red fruit, perhaps my chocolate tasting skills are better than I think, hard to believe given my general lack of excitement for chocolate)

4 ounces butter, melted and cooled to room temperature

1 large egg, lightly beaten

3 large egg yolks, lightly beaten

2 tablespoons sugar

For serving

2 ounces red raspberries

1 batch of crème anglaise (optional but highly recommended)

Start by making the pie dough, rolling the dough and fully baking the crust. Let the crust cool completely before using. 

Spread the red raspberries evenly in one layer. Set aside while you make the chocolate filling.

To make the chocolate filling start by melting the chocolate using a double boiler. When the chocolate is melted wait until it has cooled (to approximately 104F) before adding the remaining ingredients. As you add the remaining ingredients mix each in thoroughly but be careful to not add too much air to the mixture. Start by adding the egg, then the egg yolks, followed by the sugar and finally the butter. When everything is combined pour the chocolate mixture over the raspberries and spread evenly.

Bake at 375F for approximately 25-30 minutes. The top should be dull in color and the center "jiggly" to the touch. The original recipe says to bake this for 11 minutes but mine was no where near done at 11 minutes.

Serve with crème anglaise and more red raspberries.

Bon appetit!