Chocolate Raspberry Tart

By Eat More Chocolate Team      

April 20, 2015

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This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 9 Servings.


Preheat oven to 350.

In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together.

Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom.

Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.

In a large bowl, combine chocolate and pinch of salt.

In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute.

Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes.

To serve, remove tart from pan and scatter raspberries on top.


32 chocolate wafer cookies (about 8 ounces)

2 tablespoons sugar

Coarse salt

6 tablespoons (3/4 stick) unsalted butter, melted

12 ounces semisweet chocolate chips

1 1/4 cups heavy cream

1 1/2 cups fresh raspberries (6 ounces) NOTE:Use a flat-bottomed 1-cup measure to press the cookies firmly into the tart pan. You can substitute graham crackers for the chocolate wafers.