| • | Adjust oven rack to lower-middle position and heat oven to 425 degrees.
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| • | Unfold pastry on a lightly floured work surface and roll it into a 12-inch square.
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| • | Fit into a 9 inch round tart pan, making sure the pastry is not stretched.
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| • | Trim excess pastry from pan by pressing round the perimeter with the tip of your thumb.
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| • | Prick pastry all over with a fork.
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| • | Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan
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| • | Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.
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| • | Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate.
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| • | Whisk to smoothen it. In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling).
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| • | Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
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| • | Pour chocolate filling into tart shell.
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| • | Cool until filling has set.
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| • | Serve with whipped cream and optional raspberries.
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| • | Chocolate Tart is ready. |
