Description
This chocolate raspberry tart features a crisp chocolate cookie crust, a silky chocolate ganache filling, and a topping of fresh raspberries for a rich and elegant dessert that’s as delicious as it is beautiful.
Ingredients
- 1 1/2 cups chocolate sandwich cookies or chocolate wafer cookies, crushed
- 5 tbsp unsalted butter, melted
- Pinch of salt (optional)
- 8 oz semi-sweet or dark chocolate (chopped or chips)
- 3/4 cup heavy cream
- 1 tbsp unsalted butter (optional, for added silkiness)
- 1/2 tsp vanilla extract or splash of raspberry liqueur (optional)
- 1 1/2 cups fresh raspberries
- Optional: powdered sugar or melted chocolate for drizzling
Instructions
- Crush the cookies into fine crumbs using a food processor or bag and rolling pin. Mix with melted butter until fully combined.
- Press the mixture into a tart pan with a removable bottom, pressing evenly across the bottom and up the sides. Chill for 15 minutes or bake at 350°F for 8–10 minutes for a firmer crust. Let cool.
- Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a bowl and let sit for 1 minute.
- Stir until smooth and glossy. Whisk in butter and vanilla or raspberry liqueur if using.
- Pour ganache into the cooled tart crust and smooth the top. Refrigerate for 1–2 hours until set.
- Top with fresh raspberries once ganache is firm. Dust with powdered sugar or drizzle with melted chocolate if desired.
- Serve chilled or allow to rest at room temperature for 10–15 minutes before slicing.
Notes
- Use raspberry preserves under the berries for extra fruit flavor.
- Swirl raspberry puree into the ganache before setting for a decorative twist.
- Try white chocolate ganache for a sweeter version.
- Best made ahead; add berries just before serving for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 110mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
