Here's what you will need:
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)
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 :)