-they mean pints, I would -use 3-4 cups CHOCOLATE PASTRY: Combine flour, sugar & cocoa in work bowl of a food processor. Pulse 2 or 3 times to aerate. Chop the butter into pieces and distribute over the flour. Process until mixture reassembles coarse meal, do NOT overprocess. With motor running, drop in whole egg (no we do not mean the shell too) through the feed tube. Process very briefly do not let the dough come together or your pastry will be tough. Remove the dough from work bowl and set aside at room temperature until the filling is made. TRUFFLE FILLING: Place the chopped chocolate in a medium size bowl, bring the cream to boil over medium-high heat. Pour over the chocolate and whisk till all the chocolate is melted. Cover with plastic wrap and refrigerate until set. Preheat the oven to 375F. Work the chocolate pastry with your hands and press it into an 8" or (" tart pan with removable bottom; try to get an even thickness. Chill for 20 minutes. Prick the bottom of the pastry with a fork. Bake in preheated oven for 20 to 25 minutes. Cool completely. TO ASSEMBLE: Remove the tart gently form the pan and set it on a platter. Spoon over pipe the truffle filling into the shell and smooth the surface. Arrange the raspberries over the top in concentric circles. Serve at room Temperature for the fullest flavour. Anne's note: I would not make this on very hot days as the filling might melt. SERVES: 6