Chocolate-Raspberry Tart
By Chef_JR4
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving).
- 8
Ingredients
- 32 chocolate wafer cookies (about 8 ounces)
- 3 tbsp. sugar
- coarse salt
- 6 tbsp. (3/4 stick) unsalted butter, melted
- 12 oz. semisweet chocolate chips
- 1 1/4 cups heavy cream
- 1 1/2 cups fresh raspberries(6 oz.)
Preparation
Step 1
1. Preheat oven to 350 degrees. Ina food processor, combine cookies, sugar, and 1/2 tsp. salt. Process until very fine crumbs form. Add butter and pulseuntil mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
2. In a large bowl, combine chocolate and a pinch of salt. In a small saucepan, bring cream to bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, reove tart from pan and scatter raspberries on top.