I usually gravitate towards fluffy, white cakes (more surface area for frosting), but on the rare occasion that I crave chocolate, I usually make this tart. It’s so rich and delicious, you almost forget that it only took a couple of minutes to put together. The only trick is to make sure you don’t burn the crust and end up with a Cajan chocolate tart, as I’ve done before, so adjust the baking time according to your oven.
Chocolate raspberry tart
32 chocolate wafer cookies (about 8 ounces)*
2 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)
Whipped cream or ice cream (optional)
*you can substitute with graham crackers if you like.
-Preheat oven to 350. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. If you don’t have a food processor just put them in a plastic bag and beat with a rolling-pin or can of soup. Process until very fine crumbs form. Add butter and pulse until mixture just comes together.
-Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 10-20 minutes. Let cool.
-In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a 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, remove tart from pan and scatter raspberries on top and serve whipped cream or ice cream if you choose.
Enjoy with a glass of champagne after dinner, or with a cup of coffee for breakfast!