Chocolate Raspberry Tart

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons cold 1% milk
• 1/2 cup canola oil
• 1 egg yolk
• 1 cup semi-sweet chocolate chips
• 2 tablespoons honey
• 20 ounces fresh raspberries
• 5 tablespoons blackberries or 5 tablespoons apricots, preserve
• 1 tablespoon orange juice

Recipe

• 1 preheat oven 410 degrees.
• 2 sift together flour, sugar and salt. in a small bowl, beat milk into canola oil with fork until frothy. form a well in flour mixture. add canola oil mixture and combine gently with a fork until crumbly.
• 3 pat into a tart pan or i used a pizza pan, prick the bottom with a fork.
• 4 brush the egg yolk onto the bottom of the crust (to keep crust from getting soggy).
• 5 bake for 10-15 minutes until edges are lightly brown.
• 6 remove from oven and coool.
• 7 wash berries and dry gently with a paper towel.
• 8 melt chocolate chips (microwave or put a small bowl of chips into a bath of hot water). mix in honey.
• 9 spread chocolate mixture over the bottom of crust.
• 10 put raspberries onto warm chocolate and press down lightly (hole side down).
• 11 melt preserve and mix in orange juice.
• 12 brush preserve mixture over raspberries and pour any extra over.
• 13 cool and serve. this is best eaten within 2 days of preparation as the berries go bad quickly. i don't like to refrigerate because the crust gets soggy.