Recipe is in this issue of Paula Deen Magazine. It would be so easy to just open the pages and take a recipe from each page. This makes a beautiful July 4th dish. I truly love her recipes and they have never disappointed me.
1 pie crust (if using refrigerated pie crusts, you will only use 1 from the package of 2) At this season of life, when I get lazy I am hooked on the box mix of Betty Crocker pie crusts mix. Just adding water, it is flakier than the refrigerated and doesn’t taste as salty. Use half of the box mix if using box mix.
1 3/4 cup heavy whipping cream
1 (12 oz) package semisweet chocolate chips
1 large egg
1 egg yolk
1 teas vanilla
1/2 teas orange zest
1/8 teas kosher salt
3 tables raspberry preserves
1 cup fresh raspberries
1 cup fresh blueberries
Preheat oven to 350. Unroll pie crust and fit into a 10″ removable bottom tart pan, trimming off any excess dough from sides.
Prick crust with fork if you do not use pie crusts weights.
Bake for 15 min. Remove from oven and let cool completely. If you used the weights, you remove them and then bake crusts for about 5 more min to lightly brown the crusts.
Reduce oven temperature to 250.
In a medium saucepan, cook cream and chocolate over medium heat until chocolate is melted and mixture is smooth.
In a medium bowl, whisk together egg and next 4 ingredients. Pour chocolate mixture into egg mixture in a slow steady stream whisking constantly to avoid the egg cooking. Pour mixture into cooled pie crust.
Bake for 40-50 min at 250 or until center is set.(You might need to cover the top of the sides of the crust with foil to avoid over browning at this point. Let cool completely on wire rack. Refrigerate until chilled. In a microwave safe bowl, heat preserves until melted. Gently stir berries into preserves until coated. Spoon berries over tart just before serving. Top with additional whipped cream if desired.