Oh baby! Have I got the perfect dessert for you! If you like chocolate that is…why, of course you do! And raspberries…now, who doesn’t like raspberries? Not me I tell you!
Ok, so anyhoo…this recipe is brought to you by Everyday Food (have I ever told you how much I love this magazine?) It’s in the latest issue and I gotta tell ya, it’s SO good! It is crazy easy to make and the presentation, Oh My Gaw! It looks so beautiful, really!! Take a look:
See, I told you…you know I would never lie to you, right!?! Doesn’t this tart look gorgeous? And, it’s super easy…did I say that already? Alright, enough with the gushing…just know it’s wonderful. I’ve made it a few times now for all the entertaining we have been doing lately…it’s been a big hit…even with the kiddies. I think it would be perfect for Mother’s Day, say maybe for brunch or a just a ‘WOW Mom, I love you thiiiiiiiissss much, you really are the best’ kinda gift.
Have I enticed you enough? Ok, go buy the ingredients today so you can look like the Food Network should hiring you for their next big show.
Chocolate Raspberry Tart
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8-10
From Everyday Food
Ingredients
- 32 chocolate wafer cookies
- 2 tbsp sugar
- coarse salt
- 6 tbsp unsalted butter, melted
- 12 oz semisweet chocolate chips
- 1 1/4 cups heavy cream (I have even used heavy whipping cream and it still turns out awesome!)
- 1 1/2 cups (6 oz) fresh raspberries
Instructions
- Preheat your oven to 350 degrees.
- Combine cookies, sugar and 1/2 tsp salt in a food processor until fine crumbs form.
- Add you butter until mixture just comes together.
- Press crumbs into a 9 inch fluted tart pan with a removable bottom.
- Place on a baking sheet and bake for 20. Let cool.
- In a large bowl, combine chocolate and a pinch of salt and set aside.
- In a small saucepan bring cream to a bare simmer over medium-high heat.
- Immediately pour over chocolate and let stand for 1 minute.
- Stir gently until chocolate melts and the mixture is completely smooth.
- Pour into tart shell and refrigerate until set (about 30 minutes)
- Remove tart from pan and scatter raspberries on top.
Here are what the chocolate wafers look like…I found mine near the ice cream toppings, weird right? Not sure why they wouldn’t just be in the baking aisle.
First, blend all 32 cookies in your food processor until fine crumbs form. Then add your melted butter until small clumps start to form.
Pour your cookie base into an ungreased tart pan, like so.
Press the crumbs nice and firmly all around the tart pan. If you want, use a flat bottom measuring cup to help push the sides into the fluted pan.
Bake at 350 degrees for 20 minutes.
Then, place your chocolate chips and a pinch of salt into a large bowl and set aside.
Next, heat your cream on medium-high until just barely simmering.
Then, pour your cream onto your chocolate chips and let stand for 1 minute.
Mix it all up nice and slowly until the chocolate is smooth and pretty!
Then, just pour the chocolate into your tart shell and refrigerate for 30 minutes…freakin’ easy I tell ya!
When you’re ready, take it out of the fridge and pop it out of the tart pan, well, just the ring part anyways.
Doesn’t it look fab!?!
A little trick to get the ring off the tart is to place the tart pan on an upside down bowl and just let gravity do the work. All you have to do is gently help the ring off a bit.
Decorate with 6 oz of washed and WELL-DRIED raspberries!!
Oooh, So Pretty!!
Dish it up and Enjoy!
Now go show your Momma (or you or some friends) some…
L-O-V-E!
Yummy, yummy, yummy. This looks amazing. And the raspberries on top are perfecttt!
Oh that looks divine!
That does look amazing!
This was perfection! I had to use chocolate graham crackers for the crust but it was still YUM-O! Sisters have the best ideas 😉