Chocolate Raspberry Tart

from: LCBO magazine

Pastry
1 cup flour
1/4 cup cocoa
3 tbsp granulated sugar
1/2 cup unsalted butter
3 tbsp orange juice

Filling
1¼ cups whipping cream
3 oz white chocolate, chopped
8 oz bittersweet chocolate, chopped
2 tbsp butter (optional, just as good without)
2 cups raspberries

• In a food processor, combine flour, cocoa, sugar and butter until mixture is just crumbly. Add enough orange juice for mixture to come together. Remove from processor and form into a ball. Flatten slightly, wrap in plastic and refrigerate for 30 minutes.
   
• Preheat oven to 350F.
   
• Remove pastry from refrigerator and roll out on floured board until 1/4 inch thick. Place in a 10 inch tart or flan pan with removable bottom. Prick base.
   
• Place a sheet of foil over pastry and weight with beans. Bake for 10 minutes, remove beans, and bake another 10 to 15 minutes until cooked through. Cool.
   
• For filling, bring cream to boil in a medium pot. Remove from heat and remove 1/2 cup of cream to another bowl. Stir white chocolate into the cream in bowl and the bittersweet chocolate into the cream in the pot. Stir both until melted. Stir 2 tsp butter into the white chocolate, and the remained (4 tsp) into the dark chocolate. Reserve.  
   
• Scatter raspberries over the tart shell. Pour dark chocolate over the berries. Swirl in the white chocolate. Garnish with more raspberries. Chill to set.

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