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Chocolate-Raspberry Tart

This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.

  • prep: 10 mins
    total time: 1 hour
  • servings: 9

Ingredients

  • 32 chocolate wafer cookies (about 8 ounces)
  • 2 tablespoons sugar
  • Coarse salt
  • 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)

Cook's Note

Use a flat-bottomed 1-cup measure to press the cookies firmly into the tart pan. You can substitute graham crackers for the chocolate wafers.

Directions

  1. Step 1

    Preheat oven to 350. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. 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, 20 minutes. Let cool.

  2. Step 2

    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.

Source
Everyday Food, May 2010

Reviews (7)

  • 29 Sep, 2013

    Is wonderful!! Very easy and does not take much time to make.

  • 14 Sep, 2013

    Does anyone know if you could use regular baking semi-sweet chocolate(Valrhona or Callebaut?) instead of chocolate chips?

  • 3 Apr, 2012

    This is yummy, easy, quick and delicious! BUT appears beautiful and like it too hours! I used a store bought crust as we were really short on time and it was even easier than the directions! I claimed that I would make this more...can't believe I haven't!

  • 5 Mar, 2012

    SOOO delicious!
    I added a few rounded teaspoons of raspberry preserves into the filling. It melted in perfectly and it gave it a really great extra kick of raspberry. I also used my leftover cream to make whipped cream and it was a great light accompaniment to the really rich filling.
    Definitely add the raspberries to the top before refrigerating-- they stick in there better!

  • 8 May, 2011

    Oh my...this dessert is decadent. It got RAVE reviews amongst my friends, and only crumbs remained at the end of the evening! It's so smooth and rich. The raspberries are a perfect complement; no whipped or ice cream needed. It's gorgeous. I'll definitely be making this again.

  • 13 Feb, 2011

    This is so easy and delicious. I added the raspberries before chilling to set. Just be sure to pat the berries dry after washing!

  • 26 May, 2010

    This is way too easy to make for how delicious it is! It took me about five seconds and wowed our moms on Mother's Day. Thanks for making me look good, Martha, again! The crust may be my favorite part... buttery, crisp and delicious.

    I would recommend actually putting the berries on top before chilling the filling to set. I put them on afterwards, as the recipe instructs, and they just ended up rolling all around and falling off.