Nothing says delicious to me more than the combination of raspberries and chocolate. A truly decadent combination if there ever was one. Enter this Chocolate Raspberry Tart. Raspberry jam filling and a heart ganache on top. Definitely to be served with whipped cream as it is so rich. Delicious!
Ingredients
32 chocolate wafer cookies (i.e. Nabisco Famous Wafers; approximately a 9-ounce package)
1/2 teaspoon salt
6 tablespoons butter melted
1 cup seedless raspberry jam
1 1/4 cups heavy cream
1 cup dark chocolate chips
1 cup chocolate hot fudge ice cream sauce
chocolate bar and fresh raspberries for garnish
Directions
Preheat oven to 350F.
In the bowl of a food processor, add cookies and salt. Process until cookies are fine crumbs. Add melted butter and pulse until just combined. Press crumbs up sides and along bottom of tart pan with removable bottom. Place tart pan on baking sheet and bake for 20 minutes or until set. Allow to cool completely.
Whisk the 1 cup of raspberry jam, making sure it is lump free. Pour in evenly in the bottle of the tart shell. Refrigerate for about 1 hour.
Meanwhile, in a microwave safe bowl, add heavy cream, chocolate chips and chocolate sauce. Microwave on HIGH 1 minute and whisk together. Pour chocolate mixture into tart shell, on top of the raspberry base. Refrigerate until set. Garnish with chocolate curls and raspberries.
