Chocolate Chip and Raspberry Tart

Ingredients

• Vanilla extract - 1 teaspoon
• Powdered sugar - 2 tablespoons
• Heavy cream - 1/2 cup
• Fresh raspberries - 1 1/2 cups
• Semi - sweet chocolate chips - 1 cup
• Egg - 1, beaten
• Salt - 1/4 teaspoon
• Granulated sugar - 1/4 cup
• Unsalted butter - 1/2 cup, cold and cubed
• All - purpose flour - 1 1/2 cups

Instructions

1. In a food processor, combine the flour, butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the beaten egg and pulse until the dough comes together.
3. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
6. Sprinkle the chocolate chips evenly over the bottom of the tart shell.
7. Arrange the fresh raspberries on top of the chocolate chips.
8. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
9. Stir in the powdered sugar and vanilla extract until well combined.
10. Pour the cream mixture over the raspberries, ensuring they are evenly covered.
11. Bake the tart in the preheated oven for 25 minutes, or until the crust is golden and the filling is set.
12. Allow the tart to cool before serving. Serve at room temperature or chilled.