CHOCO-RASPBERRY SHORTBREAD TART

MAKES 8 TO 10 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 1½ HOURS

2 cups all-purpose flour

⅔ cup granulated sugar

½ cup cold butter, cubed

1 egg, beaten

Chocolate Ganache

312 g dark chocolate (11 oz), chopped 2 cups 35% whipping cream

2 tbsp maple syrup

1 vanilla bean (or 1 tsp vanilla)

Garnish

2 170 pkg fresh raspberries chopped roasted hazelnuts (optional) maple syrup (optional) In food processor, combine flour and sugar; pulse in butter until mixture resembles coarse bread crumbs. Add egg; mix just until dough starts to form. Shape dough into disc; wrap in plastic wrap and refrigerate for 30 minutes. (Make-ahead: Can be wrapped in plastic wrap and refrigerated for up to 8 hours.)

Preheat oven to 350°F. Place dough between two sheets of waxed paper; roll into 11-inch round. Remove top sheet of waxed paper; flip into 9-inch

pie plate. Using remaining sheet of waxed paper as guide, press dough into bottom and up side of pie plate. Discard remaining sheet of waxed paper. Using fork, prick bottom and side of crust; bake for 30 minutes. Let cool on rack.

Chocolate Ganache Place chocolate in heatproof bowl. Split vanilla bean in half lengthwise. With knife, scrape seeds into small saucepan; add pod. Add cream and maple syrup. Heat over medium heat until small bubbles form around edge. Remove from heat; discard vanilla pod. Pour cream mixture over chocolate in bowl. Stir with spatula until chocolate is melted and ganache is smooth. Let cool for 5 minutes. Pour into crust, smoothing evenly with spatula. Refrigerate until ganache is set, 1 to 2 hours. (Make-ahead: Can be refrigerated for up to 1 day.)

Garnish Scatter raspberries over tart; sprinkle with hazelnuts and drizzle with maple syrup (if using).

PER EACH OF 10 SERVINGS about 615 cal, 7 g pro, 40 g total fat (24 g sat. fat), 57 g carb (6 g dietary fibre, 31 g sugar), 100 mg chol, 100 mg sodium, 3.5 mg iron.