Chocolate Raspberry Tart
Print recipe
| Serves | 9 |
| From magazine | heavily adapted from Everyday Food May 2010, crust from KitchEnchanted |
This chocolate raspberry tart has a dense, cookie-like crust, chocolate raspberry ganache filling, and is topped with whole raspberries, resulting in a decadent dessert.
Ingredients
crust
- 1 box vanilla wafers
- 1 cup powdered sugar
- 1/2 cup cocoa powder
- 6 Tablespoons melted butter (more if needed)
topping
- 1 1/2 Cups fresh rapberries (6 ounces)
ganache filling
- 12 Ounces semisweet chocolate (chopped)
- 1 1/4 Cups heavy cream
ganache filling (Optional)
- 1 1/2 Tablespoons Chambord
Directions
| crust | |
| Step 1 | |
| Preheat oven to 350°F. Using a food processor, pulse the vanilla wafers until finely crushed. Stir in the powdered sugar and cocoa powder until evenly blended. Stir in 6 tablespoons melted butter; if crust is dry add more butter, 1 TBS at a time, until moist. Press crust mixture into tart pan, compacting the crust with the bottom of a measuring cup. Bake for 12-15 minutes. | |
| ganache filling | |
| Step 2 | |
| Place chopped chocolate in a large bowl. Heat cream in the microwave until hot, 1-2 minutes. Pour cream over chopped chocolate and let sit for 2 minutes. Stir mixture until chocolate is smooth. Add Chambord and mix thoroughly to blend. | |
| Step 3 | |
| Pour chocolate into cooled tart shell and refrigerate until set, about 1 hour. | |
| topping | |
| Step 4 | |
| To serve, remove tart from pan and scatter raspberries on top. | |