OLD MARKET — Saturdays, 8 a.m. to 12:30 p.m.

AKSARBEN VILLAGE — Sundays, 9 a.m. to 1 p.m.

Bittersweet Chocolate Tart with Raspberries


11 ounces Green & Black’s Organic Baking Chocolate, finely chopped (can use slightly less)
1 cup heavy cream
2/3 cup lowfat milk
1 large egg and 1 egg yolk, lightly beaten
1 tablespoon vanilla extract
1/4 teaspoon sea salt
1 pre-baked 10-inch sweet tart shell
2 cups whipped cream
1 pint fresh raspberries


Preheat oven to 350°F. Place chopped chocolate in a large metal bowl over a simmering saucepan of water to start melting. Meanwhile, heat cream and milk until hot but not boiling. Whisk hot milk mixture into melting chocolate until all chocolate is melted and smooth. Remove from heat and set aside. In another large bowl, whisk together eggs, vanilla and salt then continue to whisk as you gradually add the chocolate mixture. Pour filling into prepared crust. Bake tart until filling is almost set in center about 20 minutes. It will firm up more after coming out of the oven. Transfer to rack and let cool 15 minutes. Remove outer ring of pan and serve tart warm with whipped cream and fresh raspberries.
Nutritional Info:
Per Serving:490 calories (350 from fat), 39g total fat, 23g saturated fat, 125mg cholesterol, 190mg sodium, 36g carbohydrate (3g dietary fiber, 16g sugar), 6g protein