Chocolate Raspberry Tart

"Most 6-year-old girls like funfetti cake or other Betty Crocker delites...but not Margaret" - MaryPat Flanagan. 

This is the dessert we made for Maggie's 6th birthday. 

1 ¼ cups of flour

1/3 cup sugar

¼ teaspoon salt

8 tablespoons butter, softened and cut into 8 pieces

1 large egg yolk

6 ounces of german chocolate, broken into small pieces

2 cups fresh raspberries

3/4 cup low sugar raspberry jam

1 tablespoon raspberry liqueur such as Chambord

Preheat oven to 400 degrees.  Grease or butter a 9 inch pie pan or 9 ½ to 10 inch two piece tart pan  Whisk flour, sugar and salt together in a bowl.  Add butter and mash with back of fork or cut with two knives until mixture resembles coarse crumbs.  Add egg yolk.  Mix with spoon or spatula until the dough comes together into a ball.  You can also do this in a food processor. Pat dough in the bottom of the prepared pan.  Thoroughly prick the bottom with a fork.  Bake until golden brown, 18 -22 minutes.

While crust is warm place german chocolate on top and let it melt.  Once it is melted spread evenly across the crust.  Let cool.

Place raspberry jam and liqueur into small saucepan and melt over low heat.  Once the chocolate is cool place raspberries neatly on top of the chocolate and pour jam and liqueur mixture over it evenly.