Instructions: CRUST: PREHEAT OVEN TO 350 DEGREES. PUT FLOUR, SUGAR AND COCOA IN FOOD PROCESSOR AND PROCESS WITH METAL BLADE TO MIX. ADD THE BUTTER, CUT IN CUBES, INTO THE PROCESSOR AND PROCESS UNTIL CRUMBLY. PAT THE MIXTURE INTO A 10-12-INCH REMOVABLE BOTTOM TART PAN. BAKE FOR 10-12 MINUTES. REMOVE FROM OVEN AND COOL. RASPBERRY FILLING: PLACE THE UNFLAVORED GELATIN IN SMALL CUP. ADD SMALL AMOUNT OF BERRY JUICE AND SOFTEN. HEAT UNTIL DISOLVED (IF YOU USE A MICROWAVE, HEAT ABOUT 1 1/2 TO 2 MINUTES). PUREE THE RASPBERRIES IN PROCESSOR WITH METAL BLADE. (IF YOU DONT HAVE A PROCESSOR, YOU CAN MASH THE BERRIES IN A STRAINER). I PREFER TO HAVE THE FILLING SEED FREE. IF THIS IS YOUR PREFERENCE, PLACE THE PUREED MIXTURE IN A STRAINER AND PUSH THROUGH THE PUREE, TOSSING OUT THE SEEDS. ADD A SMALL AMOUNT OF SUGAR TO UNSWEETENED BERRIES TO TASTE. ADD GELATIN MIXTURE AND PLACE IN FREEZER UNTIL BEGINS TO THICKEN. SPREAD MIXTURE IN COOLED TART SHELL. CHOCOLATE

FILLING: MELT SEMI-SWEET CHOCOLATE IN DOUBLE BOILER AND COOL (OR MICROWAVE FOR 3 MINUTES JUST BELOW FULL POWER. STIR FREQUENTLY.) BEAT BUTTER AND SUGAR TOGETHER UNTIL LIGHT AND FLUFFY. ADD COOLED MELTED CHOCOLATE TO BUTTER AND SUGAR MIXTURE AND BEAT 10 MINUTES OR UNTIL SUGAR IS DISSOLVED.

ADD EGG PRODUCT SLOWLY, THE AMOUNT OF 1 EGG AT A TIME, BEATING 5 MINUTES AFTER EACH EGG. SPREAD THIS MIXTURE SMOOTHLY OVER RASPBERRY FILLING. WEB

DESIGN: MELT SEMI-SWEET CHOCOLATE WITH BUTTER IN SMALL SAUCEPAN, STIRRING CONTINUOUSLY. POUR MIXTURE INTO PASTRY BAG. USING #1 TUBE, START AT CENTER OF TART AND MAKE A SPIRAL PATTERN, SQUEEZING CONE VERY GENTLY. WHILE CHOCOLATE IS STILL WET, USING A SHARP KNIFE, DRAW A LINE FROM THE CENTER TO THE EDGE OF THE TART. REPEAT THIS 15 TIMES, DIVIDING THE TART INTO SERVINGS. IF YOU DONT HAVE A PASRTY TUBE, TAKE A WHITE ENVELOPE AND CLIP OFF ONE CORNER JUST AT THE EDGE. ADD THE CHOCOLATE AND GENTLY SQUEEZE OUT THE CHOCOLATE. SERVES 14-16. POSTED ON KITMAILBOX BY MChes9294@aol.com

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