Chocolate Raspberry Tart (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups Oreo crumbs (about 24 cookies)
02 -
6 Tablespoons (85 g) butter, melted
→ Filling
03 -
1 ¼ cups (300 ml) heavy cream
04 -
2 cups (12 oz) good-quality bittersweet chocolate, chopped into similar size pieces
05 -
1 teaspoon pure vanilla extract
→ Toppings
06 -
2 pints (about 4 cups) fresh raspberries
07 -
Confectioners' sugar for dusting
# Instructions:
01 -
Preheat oven to 325℉. Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter and pulse a few times until combined.
02 -
Transfer mixture to a 9-inch tart pan (preferably one with a removable bottom). Firmly press the mixture to the bottom of the pan and slightly up the sides. Use the bottom of a measuring cup to press the mixture down evenly.
03 -
Bake crust for 10 minutes at 325°F. Allow to cool completely.
04 -
In a medium saucepan over medium-high heat, cook cream until scalding hot, but not boiling. Look for tiny bubbles forming at the edge of the pan.
05 -
Place chopped chocolate in a bowl. Pour hot heavy cream over the chocolate. Let the mixture sit for 4 to 5 minutes. Add vanilla and stir until smooth.
06 -
Pour chocolate ganache into the cooled crust. Use an offset spatula to spread into an even layer. Cool on the counter for 2 to 3 hours, or in the refrigerator for 1 hour.
07 -
Place raspberries on top in a circular pattern, positioning each berry almost touching the one next to it. Dust with confectioners' sugar before serving.
# Notes:
01 -
Choose a good quality bittersweet chocolate (about 60% cacao). Dark chocolate works too! Ghirardelli is recommended.
02 -
Frozen raspberries can be used, but make sure to defrost them and pat them completely dry before using. Fresh is preferable.
03 -
Store covered at room temperature for 2 days or in the refrigerator for 5 days.
04 -
Freeze for up to 2 months. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature.