Description
This decadent Chocolate and Raspberry Tart features a crisp cookie crumb crust filled with a smooth dark chocolate ganache, topped with fresh raspberries. The combination of rich chocolate ganache and tart raspberries creates a perfect balance of flavors, making it an elegant dessert ideal for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 1 ¾ cups cookie crumbs (160 grams)
- ¼ cup powdered sugar (25 grams)
- 4 ounces salted butter (113 grams or 8 tablespoons), melted
Chocolate Ganache Filling
- 12 ounces good quality dark chocolate (340 grams), finely chopped
- 1 ¼ cups heavy whipping cream (300 ml)
- 2 tablespoons granulated white sugar
- 1 tablespoon Amaretto liqueur (optional)
- ¼ teaspoon fine sea salt
Topping
- 12 ounces fresh raspberries (340 grams)
Instructions
- Prepare the Cookie Crust: Grease a 10-inch (23 cm) tart pan with a removable bottom. In a bowl, combine the cookie crumbs, powdered sugar, and melted butter. Press this mixture evenly onto the sides and base of the prepared tart pan using the back of a spoon to form a firm crust.
- Chill the Crust: Place the tart pan with the pressed crust in the refrigerator to chill while you prepare the filling. This helps the crust to set and hold its shape.
- Chop the Chocolate: Finely chop the dark chocolate into smaller pieces to ensure quicker and even melting. Place the chopped chocolate in a heatproof bowl.
- Heat the Cream Mixture: In a saucepan over medium heat, warm the heavy cream and granulated sugar until steaming but not boiling, stirring occasionally.
- Make the Ganache: Pour the hot cream mixture over the chopped chocolate. Cover the bowl and let it sit for 30 to 60 seconds to allow the chocolate to melt.
- Mix Ganache: Add the Amaretto liqueur and sea salt to the chocolate and cream mixture. Stir gently until the ganache is smooth and fully combined.
- Pour Ganache into Crust: Let the ganache cool slightly until it remains pourable, then pour it into the chilled cookie crumb crust, spreading evenly.
- Set the Ganache: Return the tart to the refrigerator and chill for about 2 hours, until the ganache is set but still tacky to touch to help the raspberries adhere.
- Arrange Raspberries: Place the fresh raspberries on top of the set ganache in a circular pattern for an attractive finish.
- Final Chill: Refrigerate the completed tart until ready to serve to keep it fresh and firm.
Notes
- Use firm cookie crumbs such as graham crackers or digestive biscuits for a sturdy crust.
- The Amaretto liqueur is optional but adds a lovely almond flavor to the ganache.
- Do not boil the cream to avoid separating the ganache.
- Chilling times are necessary to properly set the crust and ganache.
- For best results, serve the tart chilled or at room temperature.
