| • | Adjust oven rack to lower-middle location and heat up oven to 425 degrees.
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| • | Unfold pastry on a lightly floured work surface and roll it into a 12-inch square.
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| • | Fit into a 9 inch circle tart pan, making certainly the pastry is not stretched.
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| • | Trim additional pastry from cooking pan by pressing out circle the perimeter with the tip of your thumb.
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| • | Prick pastry all all over with a fork.
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| • | Spray the bottom side of a 9-inch Pyrex-type pie plate with veggie cooking spray, then place it in the tart cooking pan
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| • | Bake until crispy and golden brown, 20 to 22 minutes. Remove pie plate and allow tart shell cool to room temperature.
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| • | Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring out cup on high power until cream is red-hot enough to melt down chocolate.
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| • | Whisk to smooth it. In a little bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling).
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| • | Whisk this chocolate-egg mixture back into the left over chocolate and stir until completely blended.
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| • | Pour chocolate filling up into tart shell.
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| • | Cool until filling up has set.
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| • | Serve with whipped cream and optional raspberries.
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| • | Chocolate Tart is ready.
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