This is my go-to dessert when I want something rich, delicious, and relatively impressive while still being relatively easy. I found it here a couple years ago and have used it a few times since . (On a side note, does it seem really random to anyone else that a minnesota senator would have recipes on their web site?)
Part of its charm is that you can make all layers at once or spread them out between diaper changes, naps, etc.
My other note is that the original recipe called for raspberries. They are indeed delicious in there but I’ve also used frozen strawberries or, most recently, a mixed berry. They were all delicious.
1 cup flour
1/2 cup sugar
1/4 cup cocoa
1/2 cup cold, hard butter, cut into small pieces
1 pint fresh or 10-ounce package frozen raspberries (or other berries)
3 Tbsp cornstarch
4 ounces semi-sweet chocolate
1/2 cup butter
1/3 cup sugar
1 ounce semi-sweet chocolate
2 tsp butter
Crust: Process ingredients until crumbly (or use pastry blender). Pat into a 12-inch tart pan (with removable bottom if you want a fancier display). Bake at 350 degrees for 10 to 12 minutes. Cool.
Raspberry Filling: Puree berries. Add cornstarch and mix well. Heat over medium heat until thickened. Spread over crust. (I will add here that if you are using frozen berries, it’s easier to heat first to thaw the berries and then blend with an immersion blender. And another tip: If you refrigerate while you are making the next layer, it will be easier to spread the chocolate filling over the berries).
Chocolate Filling: Melt chocolate. Beat butter and sugar until light and fluffy. Add chocolate and mix 10 minutes. Add first egg and mix 5 minutes. Add second egg and mix 5 minutes. Pour over berry filling.
Glaze: Melt chocolate and butter together. Drizzle over tart.