June 11: Chocolate Ganache and Raspberry Tart

Bon Appetit, I love you. Not only do you appear magically in my mailbox every month for free, you never let me down. I always find some must-try thing in there that sends me off to the grocery store for extravagant and expensive ingredients. This month is no different.

If it's dessert for me, it's gotta be chocolate. Otherwise, it's not worth the calories. Chocolate and raspberries are probably one of my favorite combinations of flavors. Those first summer raspberries, sweet and tart and floral, in combination with the heady richness of good chocolate, are a match made in heaven. Those first summer raspberries, warm from the sun, are unbeatable in my book.

What are your favorite, slightly unlikely food combinations? I used to think chile peppers and chocolate were not something I'd ever think of eating together, but then about fifteen years ago I tried a traditional Mexican mole, and it changed my mind in one bite. I love strawberries with balsalmic vinegar, which I never would have though of as even remotely appealing, but boy, was I off.

Make this dessert for company, or a special occasion. Maybe a special occasion like, I don't know, a Tuesday.

Chocolate Ganache and Raspberry Tart

1 1/2 cups unbleached all purpose flour
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons powdered sugar
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons water
1/2 cup heavy whipping cream
6 ounces bittersweet or semisweet chocolate, chopped
1 1/2 teaspoons Kahlúa, other coffee flavored liqueur, or strong coffee
1 teaspoon vanilla extract
4 cups fresh raspberries (three 6-ounce containers)
3 tablespoons seedless raspberry jam

Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.

Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.

Bake crust until golden, 25 minutes; cool.

Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.

Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.