Chocolate Raspberry Tart

By taniaf

per serv: 475 cal 34 g fat

Ingredients

• 32 chocolate wafer cookies
• 2 tbsp sugar
• salt
• 6 tbsp melted butter
• 12 oz semisweet choc chips
• 1 1/4 cups heavy cream
• 6 oz fresh raspberries

Details

Servings 9

Preparation

Step 1

Preheat oven to 350. In a food processor, combine cookies, sugar and 1/2 tsp salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9 inch fluted art pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. let cool.
In a large bowl, combine chocolate and a pinch of salt. In a small pan, bring cream to a simmer over medium heat. 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, remove tart from pan and scatter raspberries on top.