CHOCOLATE RASPBERRY TART
- 6-7 chocolate biscotti or 1 and 1/2 - 2 cups when crumbled
- 4 ounces unsalted butter, melted
- 1/4 cup raspberry jam
- 12 ounces Belgian chocolate (all dark or 6 ounces semi sweet & 6 ounces dark)
- 1 and 1/2 cups heavy whipping cream
- 1/8 teaspoon salt
- 2 cup fresh raspberries
- whipped cream for garnish
- 1/4 cup apricot jam + 1/4 cup water (fruit glaze)
- Oh, my dear chocolate, how much I love you! Let me count the ways..... This is definitely one of the ways I love to eat chocolate. My favorite kind of chocolate is Belgian, Callebaut. Hands down, it's awesome! I love keeping things simple without EVER compromising flavor...
- This is a very decadent dessert that will WOW anyone who tastes it. There are very few ingredients in it and I highly recommend using the best chocolate that you can find. Like I said, Callebaut is my favorite brand and the only one I use at my bakery. Use your favorite kind. I've made this tart with semi sweet chocolate, all dark or a combination of each. It was to die for every time!
- Preheat the oven to 350 degrees.
- Spray the bottom of a 9 inch tart pan with nonstick spray or rub with some melted butter.
- Place the biscotti in the food processor and puree until crumbs form. Add the melted butter and pulse to combine.
- Press the biscotti mixture evenly into the tat pan. Refrigerate or freeze for 30 minutes then bake for 10 minutes. Allow to cool completely before filling with chocolate.
- To make the chocolate/raspberry filling: Place the chocolate in a bowl with the salt. Heat the heavy cream in a saucepan over medium heat just before the boiling point.
- Pour hot cream over chocolate. Let it sit for a few minutes so that the chocolate softens. Stir with a whisk until smooth.
- Add the raspberry jam to the melted chocolate and whisk to combine.
- Pour the raspberry chocolate into the tart crust and smooth the top with a spatula.
- Refrigerate it so that the chocolate filling thickens. Overnight is best. 2-3 hours will do the trick if you are in a hurry.
- Decorate the tart with the raspberries and brush the apricot glaze over them.
- To make the apricot glaze: Heat the apricot jam with the water until it thins out and melts so that it is easy to brush over the berries. Add a little more water if it appears too thick.
- Enjoy with a dollop of whipped cream 🙂
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