This is one of the best desserts I have ever made and for very little effort.  I know the fact that it has four parts (crust, filling, filling, glaze) makes it seem cumbersome and time consuming but each part is so simple.  And you can do all of the parts at once or start it one day and finish it the next.  

And it is oh so good.  Seriously.  I’ve used frozen strawberries and raspberries and am sure other fruit would work as well.  Cherries maybe? 

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.