One refrigerated pie crust
1c. Ghirardelli Bittersweet chocolate chips
2c. Ghirardelli Semi-sweet chocolate chips (divided)
5 egg yolks
5 T. heavy whipping cream
3 cups plus 5 T. powdered sugar
2 T. vanilla
12 T. butter (divided and melted)
2t. raspberry flavoring
red food coloring
Preheat oven to 350 degrees.
Spray an 8 or 9 inch tart pan with cooking spray and line with pie crust. Poke holes into bottom with fork and set on a cookie sheet.
Melt together 1 cup of bittersweet chips and one cup of semi-sweet. Allow this to cool to room temperature.
In a separate bowl combine eggs, cream, vanilla and 5 T. powdered sugar.
Add cream mixture to chocolate and blend well. Pour into crust and bake for 20 – 25 minutes until center is set.
Cool tart completely and then remove outer ring.
For filling: Combine remaining 3 c. of powdered sugar with 6 T. melted butter and blend well. Add raspberry flavor and food color. Blend well (add extra powdered sugar if needed for thick frosting-like consistency) and spread over the top of cool tart.
For Glaze: Melt 6 T. butter (do not use margarine here!) with remaining cup of semi-sweet chips and stir until smooth. Pour over top of tart and smooth to edges.
Garnish with fresh raspberries if desired.