What was that adage about the fastest way to a man’s heart? Through his intellect? No. His compassion? Get a grip. His abs? Getting warmer…Wait, wait…oh right, the place every good pie seeks to satisfy. Which means that making a Sweetheart Raspberry Tart is one of the few ways you can tart it up, dish it out, and still keep it in the bank.

Tart Pastry

• 2⅓ cups all-purpose flour
• 1 tbs sugar
• 1 tsp salt
• ½ tsp grated lemon zest
• ½ cup cold, unsalted butter, cut into bits
• ½ cup solid vegetable shortening, chilled
• 2 tbs fresh lemon juice
• 2-3 tbs cold water

In a bowl, stir together the flour, sugar, salt, and lemon
Add the butter and shortening
Using your fingertips or a pastry blender, blend together until the mixture resembles coarse meal
Using a fork, stir in the lemon juice
Stirring gently with the fork, add enough of the water, 1 tablespoon at a time, for the mixture to come together in moist, rough clumps. Divide the dough in half
Gather each half into a ball, then flatten into a disk, about 5 inches in diameter
Wrap each disk in plastic wrap and refrigerate for 1 hour
Roll out the pastry

The Filling

• 2 oz semi-sweet chocolate (plain), chopped
• ½ tsp unflavored gelatin
• 1 tbs framboise eau de vie
• 1 cup vanilla pastry cream, hot (don’t panic, recipe follows)
• ⅓ cup cold heavy double cream
• 3 cups raspberries

Preheat the oven to 400°
Place the chocolate in a heatproof bowl or the top of a double boiler
Set over (but not touching) gently simmering water
Stir with a wooden spoon until the chocolate is melted and smooth
Using the back of a spoon, generously coat the inside bottom and sides of the pastry shell with the chocolate
Refrigerate until set, about 20 minutes

Meanwhile, in a small bowl, dissolve the gelatin in the framboise and let stand for 10 minutes
Stir the gelatin mixture into the hot pastry cream
Let stand at room temperature, stirring occasionally, until cool but not set

In a chilled bowl, using an electric mixture set on medium-high, whip the cream to form stiff peaks
Using a rubber spatula, fold the whipped cream into the pastry cream
Spread in the chocolate-lined pastry shell
Refrigerate about an hour
Arrange the raspberries over the pastry cream filling
Serve within 4 hours, or before your illusions turn into a pumpkin

Vanilla Pastry Cream

• (Use whole milk. Low-fat or non-fat milk won’t work.)
• ⅔ cup whole milk
• 1 piece vanilla bean, 2 inches, split in half, lengthwise (alright, already!)
• 2 egg yolks
• 3 tbs sugar
• 1 tbs cornstarch
• (cornflour)

In a small saucepan over high heat, combine the milk and vanilla bean, and bring to a simmer
In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until well blended
When the milk reaches a simmer, remove from the heat and gradually whisk the hot milk mixture into the yolk mixture
Return this mixture to the saucepan and place over medium heat
Cook, whisking constantly, until the pastry cream thickens and boils, about 1 minute
Discard the vanilla bean (after all that?) and transfer the pastry cream to a small bowl

Adapted from Williams-Sonoma Holiday Favorites, The Best of the Kitchen Library, Oxmoor House