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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.

Source: Everyday Food, May 2010
Total Time Prep Servings

Ingredients

Directions

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.

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304
  • Selini
    10 AUG, 2014
    OK,,after going on about it being a "ganache" on a plate…I tried it. I took 2 bites and literally almost became "sick"..nauseas .. really (last night). I threw it away today - all that heavy cream and Girrardelli chocolate down the drain. I honestly don't see this as a dessert.
    Reply
  • Selini
    1 AUG, 2014
    This tart "recipe" is nothing more than ""GANACHE"" in a tart shell…….that's all it is ladies …ganache that has been refrigerated and hardened … a piece of chocolate ! Just look at the recipe and you will see what I am saying. It didn't occur to me right away but when I looked again..well .. don't know if it's worth making a tart of ganache,,,
    Reply
  • MS10758186
    29 SEP, 2013
    Is wonderful!! Very easy and does not take much time to make.
    Reply
  • pooks29
    14 SEP, 2013
    Does anyone know if you could use regular baking semi-sweet chocolate(Valrhona or Callebaut?) instead of chocolate chips?
    Reply
  • hcabats
    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!
    Reply
  • crh5146
    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!
    Reply
  • coguenther
    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.
    Reply
  • Love1234
    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!
    Reply
  • guitar4me86398
    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.
    Reply

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