Raspberry Velvet Tart - flour

Method

• Mix flour and sugar in medium bowl.
• Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Add vanilla; mix well.
• Press onto bottom and up side of 9-inch tart pan with removable bottom or springform pan.
• Refrigerate 30 min.
• Heat oven to 425 degrees F. Bake crust 10 min.
• ; cool completely.
• Reserve 1/2 oz.
• chocolate for garnish.
• Chop remaining chocolate; place in medium microwaveable bowl.
• Add cream and remaining butter; microwave on MEDIUM 3 to 4 min.
• or until chocolate is almost melted.
• Stir until chocolate is completely melted and mixture is well blended.
• Reserve a few raspberries for garnish.
• Spread remaining raspberries onto bottom of crust; cover with chocolate mixture.
• Refrigerate 2 hours or until firm.
• Meanwhile, make curls from reserved chocolate (see Tip); refrigerate until ready to use.
• Run knife around tart to loosen from rim of pan; remove rim.
• Let tart stand at room temperature 30 min.
• before serving.
• Garnish with reserved raspberries and chocolate curls.