Description
This Chocolate Raspberry Tart is an elegant and decadent dessert featuring a crunchy chocolate cookie crust filled with smooth, glossy chocolate ganache and topped with fresh raspberries. The rich ganache filling pairs perfectly with the tartness of raspberries, making it a delightful treat for any occasion.
Ingredients
Scale
For the crust:
- 1 1/4 cups chocolate cookie crumbs (such as Oreo, without filling)
- 5 tablespoons unsalted butter (melted)
For the filling:
- 8 oz semi-sweet or dark chocolate (chopped)
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
For the topping:
- 1 1/2 cups fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs with the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of a 9-inch tart pan to form the crust. Bake for 8 to 10 minutes, then remove from the oven and allow to cool completely.
- Make the chocolate filling: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped chocolate placed in a heatproof bowl. Let it sit for 1 to 2 minutes to soften the chocolate.
- Mix the filling: Add the butter and vanilla extract to the softened chocolate and cream mixture. Stir thoroughly until the mixture is smooth, glossy, and fully combined, forming a rich ganache.
- Assemble the tart: Pour the chocolate ganache filling into the cooled crust and use a spatula to smooth the top evenly.
- Chill the tart: Place the tart in the refrigerator and chill for at least 2 hours, or until the filling is set firm.
- Add the topping: Once the ganache is set, arrange the fresh raspberries on top of the tart. Dust with powdered sugar before serving, if desired.
Notes
- This tart can be prepared a day in advance and stored in the refrigerator to save time.
- For added flavor, spread a thin layer of raspberry jam on the crust before pouring in the chocolate ganache.
- Serve the tart chilled or at room temperature based on preference.
