A creamy dessert filled with rich chocolate and topped with sweet red raspberries.
For the tart dough:
Combine flour, powdered sugar, butter, water and salt in the bowl of an electric mixer. Blend dough until smooth. Remove from mixer, wrap dough in plastic wrap and chill in refrigerator for 30 minutes. Preheat over to 425 degrees.
On a floured surface, roll the dough into an 11 in. circle and fit into tart pan with a removable bottom. Press dough firmly into pan.
Prick bottom of dough all over with a fork. Fit a sheet of aluminum foil snugly into the crust to prevent the dough from puffing up too much while baking. Bake for approximately 8 minutes, remove foil and bake an additional 6-8 minutes or until dough is slightly browned. Let cool completely.
For the Ganache:
Add Tofu and sugar to the bowl of a food processor and purée until completely smooth. Meanwhile, melt chocolate chips in a microwave safe bowl for 1 minute, stirring every 15 seconds. Once melted through, combine with tofu and purée until smooth. Once blended, pour filling into tart and chill for at least 4 hours or overnight. Top tart with raspberries before serving.