Last year when I posted this I somehow forgot to add the directions....here they are, just in time for berry season!!
It's super rich...we ate it with vanilla icecream and it was perfect!
It's super rich...we ate it with vanilla icecream and it was perfect!
Chocolate Raspberry Tart, serves 6-8
Chocolate Shortbread Crust:
2/3 cups AP flour
1/3 cup dark cocoa powder
1/2 cup powdered sugar
1/2 cup cold butter, cut into small pieces
1/2 tsp salt
2/3 cups AP flour
1/3 cup dark cocoa powder
1/2 cup powdered sugar
1/2 cup cold butter, cut into small pieces
1/2 tsp salt
Chocolate Ganache:
8oz chocolate
¾ cup cream
2 tsp vanilla
2 Tbs butter
8oz chocolate
¾ cup cream
2 tsp vanilla
2 Tbs butter
12 oz Fresh Raspberries
Preheat the oven to 400 degrees. Prepare a tart pan with baking spray.
TART SHELL:
In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine.
Add the butter and pulse it till it's a moist dough.
Press it firmly into a tart shell.
Bake dough about 12 min.
When the tart is pulled out, poke a few shallow hole to release steam and then press the dough down firmly with a spoon, (or the bottom of a measuring cup).
Stick tart back in oven and bake another 5 minutes.
Stick the shell in the freezer. (Preparing everything else will take about 10-15 minutes- enough to cool the shell).
While the shell is cooling, prepare the ganache.
GANACHE:
Put 8oz of chocolate pieces in a heat proof bowl.
In a small pot, combine the cream, and vanilla and bring to a simmer.
Pour this mixture over the chocolate and whisk until smooth.
Add the butter and whisk until smooth and glossy.
Pour the ganache into a cooled tart shell.
Let the tart sit about 10 minutes while the ganache sets up.
Line up the raspberries down the tart.
Slice and enjoy!
