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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (9)

302 Ratings
  • 5 star values: 77
  • 4 star values: 97
  • 3 star values: 81
  • 2 star values: 36
  • 1 star values: 11
Rating: Unrated
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.
Rating: Unrated
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,,,
Rating: Unrated
Is wonderful!! Very easy and does not take much time to make.
Rating: Unrated
Does anyone know if you could use regular baking semi-sweet chocolate(Valrhona or Callebaut?) instead of chocolate chips?
Rating: 5 stars
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!
Rating: Unrated
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!
Rating: 5 stars
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.
Rating: Unrated
This is so easy and delicious. I added the raspberries before chilling to set. Just be sure to pat the berries dry after washing!
Rating: Unrated
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.