- 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)
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
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 🙂