Chocolate-Raspberry Tart

March 23, 2012Katie

ChocTartFI

Chocolate.

Raspberries.


Two of my favorite things in the world.

We had some friends over for Pad Thai the other night and my daughter Tori made this for dessert.

We found this in an Everyday Food Magazine ironically titled “Fast & Healthy” 40 Dishes in 30 Minutes or Less.  However, due to not being able to find ingredients, we recreated it ourselves with stuff you can always find.  And it was good.

Very good.

Ummm…it could be made in 30 minutes or less…but I’m not sure about the “Fast & Healthy” part.  One look at the ingredients…chocolate cookies, sugar, semi-sweet chocolate chips and heavy cream blows that misstatement right out of the water!

Here’s the recipe…and it really was pretty simple.  Try it for your next get together!  We had one problem with this recipe and that was where it called for “chocolate wafer cookies”.  I couldn’t find anything like that at my local supermarket, so I bought Oreos. The cooking time called for a 20 minute baking of the crust, and this left the crust way too crunchy for my taste. So I baked the next one for 10.

A quick internet search revealed that many people are trying to figure out exactly what “chocolate wafer cookies” are and where to find them.  The common answer? Nabisco makes them and they are usually in the ice cream aisle instead of the cookie aisle.  Who knew that, for Pete’s sake?  Give me Oreos any day!

So anyway, the crust you whiz up in your food processor and press into a tart pan with your measuring cup.  It  is a chocolate cookie crust, and the filling is a super chocolaty ganache filling that oozes with the goodness of silky chocolate melted in heated heavy cream then poured into the crust and chilled until it firms up.

Whiz up 30 Oreo cookies, centers and all in your food processor.

If the cookies won’t turn to crumbs, stop it for a minute, break them up a bit with your fingers and then turn it on and let it go until they are fine crumbs.

Add in 6 tablespoons of melted butter and 2 tablespoons of sugar.

Dump this mixture into a tart pan (I like the kind where the bottom pushes right out so you can plate it up on a cake plate).

Take a one cup measuring cup and press it flat on the bottom and using the bottom of the measuring cup, press it up the sides of the tart pan.

Bake this at 350º for 10 minutes.  Let it cool.

Then heat up one and one-fourth cups of heavy whipping cream in a sauce pan..just until it begins to boil.

Dump one 12 ounce package of semi-sweet chocolate chips into a bowl.

 

When your cream starts to bubble, pour it right over the chocolate chips.

Then whisk it up until glossy and dark chocolatey.

Pour it into your crust.

Chill it for 2 hours.

Then just before serving, sprinkle it with some fresh ripe raspberries.

The richness of the chocolate is forgiven with a sprinkling of fresh raspberries to cut the richness.  Cut the pieces small, and it is the perfect ending to a savory meal.  I suggest serving coffee with it for added smiles.

 

Chocolate-Raspberry Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 30 Oreo cookies
  • 2 T. sugar
  • 6 T. (3/4 stick) unsalted butter, melted
  • 12 oz. semisweet chocolate chips
  • 1¼ c. heavy cream
  • 1½ c. fresh raspberries (6 oz.)
Instructions
  1. In a food processor, combine cookies.
  2. Process until very fine crumbs form.
  3. Add sugar and butter and pulse until mixture just comes together.
  4. Press crumbs firmly into a 9-inch fluted tart pan.
  5. Add chocolate chips to mixing bowl.
  6. In a small saucepan, bring cream to a bare simmer over medium-high heat,. Immediately pour cream over chocolate and let stand 1 minute.
  7. Stir gently until chocolate melts and mixture is completely smooth.
  8. Pour chocolate into cooled tart shell and refrigerate until set, 2 hours.
  9. To serve, remove tart from pan and scatter raspberries on top.

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