Created by: Robert Mondavi Winery Chef Sarah Scott
Serves: 8 as a dessert
Ingredients:
For the Crust:
1 1/4 cups finely ground chocolate cookie crumbs
1 Tbsp. sugar
4 Tbsp. butter, melted
For the Filling:
4 oz. semi-sweet chocolate pieces
1/2 cup unsalted butter, cut into small pieces
1/2 cup sugar
1 Tbsp. seedless raspberry jam
1 tsp. vanilla extract
2 whole eggs
1 egg yolk
2 Tbsp. heavy whipping cream
Directions:
- For the Crust: Preheat the oven to 350°F. Combine the cookie crumbs and sugar in a medium bowl. Add the butter and mix until the butter is evenly distributed and the crumbs begin to stick together. Press in the bottom and sides of a 9-inch tart pan with removable bottom. Bake 8 minutes. Transfer to a cooling rack.
- For the Filling: Melt the chocolate and butter in the top of a double boiler set over hot water. Add the sugar, jam and vanilla. Mix well. Whisk in the eggs, one a time. Add the egg yolk and cream, whisking continuously.
- Pour into the prepared crust and bake until set, 20 to 25 minutes. Let cool before slicing.
Suggested wines: Robert Mondavi Winery Zinfandel or Woodbridge Portacinco
