This chocolate tart is one of the best full-bodied chocolate desserts that I have served in the history of Robert's. It is so easy to make with a food processor. Garnished with fresh raspberries and whipped cream, it makes an attractive plate. Yield: 10-12 slices

CHOCOLATE PASTRY SHELL:
1 stick (1/4 pound) unsalted butter
¼ cup sugar
¼ tsp. salt
1 egg
1 tbs. vanilla extract
1 cup all-purpose flour
¼ cup unsweetened cocoa
Extra cocoa for rolling our crust
11-inch tart pan

In a mixer cream together the butter, sugar, and salt until smooth.

Add the egg, vanilla, flour, and ¼-cup cocoa.

Mix until it becomes coarse. Do not over-mix or the pastry will be tough.

Shape into a flat disk, wrap in plastic wrap, and refrigerate for 1 hour.

Preheat oven to 350 degrees.

Lightly sprinkle a pastry board with cocoa instead of flour to keep the crust from sticking. Roll dough out to a 1/4-inch thick circle that is approximately 13 inches in diameter.

Fit it into the tart pan and trim the edges.

Refrigerate for 15 minutes to avoid shrinkage.

Bake at 350 degrees for 15 minutes, until crust is slightly firm. Do not overbake.

Let crust cool to room temperature before filling.

FILLING:
9 ounces semisweet chocolate, chopped or in chips
1 ounce bittersweet or unsweetened chocolate, chopped
Pinch salt
2 sticks (1/2 pound) unsalted butter
¾ cup sugar
¼ cup very strong coffee
6 egg yolks
2 tbs. hazelnut liqueur
1 cup heavy cream
1 pint fresh raspberries, gently washed

In a food processor with the metal blade, process the chocolates and salt until as fine as sugar.

Bring the butter, sugar, and coffee to a boil. Pour the mixture through the feed tube of the running food processor into the chocolate mixture until incorporated. Add the egg yolks and Amaretto and process until very smooth. Cool the mixture to room temperature.

Spread approximately 1/2 of the mixture into the prebaked pastry shell.

Using a clean bowl, whip 1/2 cup of the cream until stiff. Fold the other half of the chocolate mixture into the whipped cream and spread this over the first layer of chocolate in the shell. Refrigerate for 2 hours.

Whip the remaining 1/2-cup of cream until stiff. Cut the tart into wedges and serve with the raspberries and whipped cream.