Chocolate raspberry tart

I used linzer cookie dough to make the tart shell.  I had no clue what I was going to fill it with until I spied some chocolate and a quart of raspberries in the fridge.  I also ended up using some of the grenadine I made way back when to glaze the top of the tart.  The result was yummy as hell.

Makes 1- 9 inch tart

Linzer Tart shell ingredients:
5 ounces hazelnuts
9 1/2 ounces all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
7 ounces chilled butter
1 egg
1 Tablespoon cold water

Instructions:
1) Grind the hazelnuts in a food processor along with 1/2 cup of the flour until it's in very small chunks.
2) Put all of the dry ingredients into a mixer bowl (including the ground nuts).  Whisk the egg and cold water together.  Add that to the dry and stir to just combine.
3)Add the cubed chilled butter and mix until just combined.
4) Press the dough into a 9 inch tart pan with a removable bottom and chill for an hour in the fridge.
5) Bake at 375 F for 15-20 minutes.  If you see it starting to rise in the middle, just poke it with a fork.
6) Allow to cool completely then fill with the ganache (recipe follows).

Ganache Ingredients:
1 lb dark chocolate
pinch salt
2 Tablespoons butter
pinch cinnamon
2/3 cup whole milk (I actually used almond milk because I was out of normal milk but it worked fine)

Instructions:
1) Melt all of the ingredients together in a double boiler (just set a bowl on top of a saucepan with an inch of water in it over low heat like this)
2) Pour into the cooled tart shell and spread evenly.
3) Once the ganache had set a bit (after 20 minuted or so) start to place berries to cover the top.  I then brushed it with some grenadine (equal parts sugar and pomegranate juice boiled together into a syrup) and allowed to set in the fridge for about a half hour.  Remove from the pan and serve.

You can make this well in advance and then just remove it from the fridge an hour or so before serving.  Enjoy :-)