Directions

Chocolate Tart Crust:

1. In a large bowl, combine sugar, salt, and butter and cream together on medium speed until combined, scraping down the bowl with a spatula as needed.

2. Add egg yolks and vanilla and beat until incorporated.

3. Add flour and mix on low speed until the flour is fully incorporated and dough comes together. Press the dough in an 11-inch or 10-inch round tart pan. The dough should be less than ¼-inch thick on the bottom and sides of the pan.

4. Use the bottom of a small round cup or a tart tamper to press the bottom and sides to the edge of the tart pan. Flatten the top edge with your fingertips or trim with a paring knife so it sits in line with the top of the tart pan.

5. Cover with plastic wrap and freeze for 30 minutes.

6. Preheat the oven to 350 degrees F. Set the tart pan over a baking sheet to make it easier to transfer and bake in the middle rack in the center of the oven for about 25-28 minutes.

7. You will know your tart crust is done baking when it’s set in the center and you can smell the ʻulu flour.

Raspberry Curd

1. Combine raspberries, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil, then reduce heat and simmer for 5 minutes.

2. Remove mixture from heat and let stand for 5 minutes to cool.

3. Blend in a food processor until smooth.

4. Strain mixture through a sieve into the cleaned/rinsed saucepan.

5. Add egg mixture to raspberry purée.

6. Bring to a boil over medium-low heat. Cook for one minute, stirring constantly then remove from the heat.

7. Add salt and butter one piece at a time and stir until smooth.

8. Pour curd over prepared tart, cover with plastic wrap, and place in the fridge to set for up to 2 hours.

9. When ready to serve, remove plastic wrap and shape the top of the curd with a rubber spatula and add fresh berries and lemon zest for freshness.

10. Enjoy!