Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate-Raspberry Tart 3.6 (302) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 1, 2018 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs Servings: 9 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. Ingredients 32 chocolate wafer cookies (about 8 ounces) 2 tablespoons sugar Coarse salt 6 tablespoons (¾ stick) unsalted butter, melted 12 ounces semisweet chocolate chips 1 ¼ cups heavy cream 1 ½ cups fresh raspberries (6 ounces) Directions Preheat oven to 350 degrees. 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. 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. Cook's Notes 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. Print