Ingredients for Crust

1 cup flour

1/2 cup sugar

1/4 cup cocoa

1/2 cup cold, hard butter, cut into Tablespoon-size pieces

Ingredients for Raspberry Filling

1 pint fresh raspberries (or one 10-ounce package frozen raspberries)

3 Tablespoons cornstarch

Ingredients for Chocolate Filling

4 ounces semi-sweet chocolate

1/2 cup butter

1/3 cup sugar

2 eggs

Ingredients for Glaze

1 ounce semi-sweet chocolate

2 teaspoons butter

Crust: Process ingredients until crumbly. Pat into a 10- or 12-inch tart pan with a removable bottom. Bake 10 to 12 minutes at 350 degrees. Cool.

Raspberry Filling: Puree berries. Add cornstarch. Process until mixed. Add a little sugar if necessary. Cook over medium heat, stirring, until thickened. Cool. Spread over crust.

Chocolate Filling: Melt chocolate in double-broiler; cool slightly. Beat butter and sugar until light and fluffy. Add chocolate and beat 10 minutes. Add eggs, one at a time, and beat 5 minutes after each egg. Spread over raspberry filling.

Glaze: Melt chocolate and butter together. Drizzle over the top of the tart in a "spider web" pattern.

Refrigerate.

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