Chocolate-Raspberry Tart

Name: Chocolate-Raspberry Tart
Prep time: 10 min
Total time: 60 min
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; 1.25 cups heavy cream; 1.5 cups fresh raspberries (6 ounces)

3.6

(300)

5 Reviews

By

Martha Stewart Editors

Updated on August 1, 2018

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.