Strawberry-Raspberry Chocolate Tart - cooking recipe

Ingredients

Chocolate crust
6 ounces semisweet chocolate
1/4 cup unsalted butter (1/2 stick)
1 cup graham cracker crumbs
2 tablespoons sugar
Berry Filling
1 (10 ounce) package frozen raspberries in light syrup, thawed
2 tablespoons fresh lemon juice, plus
1 1/2 teaspoons fresh lemon juice
2 tablespoons cornstarch
6 tablespoons sugar
1 quart fresh strawberries, halved
1 cup whipping cream
1 teaspoon vanilla

Preparation

For Crust:
Preheat oven to 400 degrees.
Melt chocolate and butter in top of double boiler over barely simmering water; stir until smooth.
Combine graham cracker crumbs and sugar in large bowl.
Stir in chocolate mixture, using 2 forks.
Pat mixture evenly over sides and bottom of 9-inch tart pan with removable bottom.
Freeze 5 minutes.
Bake crust until firm, about 8 minutes;cool completely.
For Filling:
Puree raspberries in blender or food processor.
Strain through a fine sieve into heavy small saucepan.
Mix all the lemon juice and cornstarch and whisk into puree;add sugar.
Stir over medium heat until translucent and very thick;cool just until warm.
Add strawberries and stir until well coated.
Using slotted spoon,transfer berries to crust and arrange cut side down with points facing edges of crust.
(Use remaining raspberry mixture with other fruit tarts or served warm over vanilla or chocolate ice cream.).
Whip cream and vanilla to soft peaks.
Spoon into a pastry bag fitted with star tip.
Pipe rosettes of cream around edge of tart.
Can be prepared 2 hours ahead and refrigerated. Let stand at room temperature 15 minutes before serving.