Sweet tart dough... almonds... chocolate... raspberry... yum. Soft Chocolate Raspberry tart was this week's recipe, chosen by Rachelle from Mommy? I'm Hungry! This was a great pick! It is an easy tart to make, and so yummy. It starts off with a sweet tart dough with nuts (I used almonds). Dorie says to fully bake the crust, but I thought if I did that and then baked it with the filling it would burn, so I only baked it for about 15 minutes. It turned out this wasn't quite enough time, because the crust was very light, but it cooked through and was fine. After you bake the crust, you sprinkle on a cup of fresh raspberries. Then comes the chocolate filling, which is very close to a ganache. You are supposed to use a mixture of milk and bittersweet chocolates, but I used all semisweet and liked it. After baking the whole tart for 30 minutes and letting it cool, you're ready to eat! I ate it plain (no whipped cream) and thought it was yummy. I can't say that I will definitely make this one again, because it wasn't my favorite tart, but it was good and I don't regret making it! If you want to try it for yourself, you can buy the book or find the recipe here. Enjoy!