Dessert

CHOCOLATE RASPBERRY TART

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

  • Serves 6-8:
  • 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)

Instructions

1

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...

2

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!

3

Preheat the oven to 350 degrees.

4

Spray the bottom of a 9 inch tart pan with nonstick spray or rub with some melted butter.

5

Place the biscotti in the food processor and puree until crumbs form. Add the melted butter and pulse

6

to combine.

7

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.

8

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.

9

Pour hot cream over chocolate. Let it sit for a few minutes so that the chocolate softens. Stir with a whisk until smooth.

10

Add the raspberry jam to the melted chocolate and whisk to combine.

11

Pour the raspberry chocolate into the tart crust and smooth the top with a spatula.

12

Refrigerate it so that the chocolate filling thickens. Overnight is best. 2-3 hours will do the trick if you are in a hurry.

13

Decorate the tart with the raspberries and brush the apricot glaze over them.

14

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.

15

Enjoy with a dollop of whipped cream 🙂

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shopping Cart
There are no products in the cart!
Subtotal
$0.00
Total
$0.00
Continue Shopping
0