Raspberries and chocolate are totally MFEO, and this dark chocolatey tart is the most simple, elegant, and in all ways delicious way to eat them. I was inspired when I found beautiful golden raspberries and my local market, I wanted to show them off and this super easy tart was the perfect dessert to compliment them. I’m sure you could also use strawberries, blueberries or whatever fresh fruit you’re in the mood for. By the way, I really think the coarse salt makes a difference and it’s easy to find, just a small amount can make a dark chocolate dessert really POP off your palette!
36 chocolate wafer cookies (about 8 ounces or one box of the Nabisco Famous Chocolate Wafers)
2 tablespoons sugar
1/2 teaspoon coarse salt, plus a pinch
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces bittersweet chocolate chopped or chips (you can also use semi-sweet chocolate chips, or whatever chocolate your prefer)
1 1/4 cups heavy cream
1/2 teaspoon vanilla paste (or vanilla extract)
1 1/2 cups fresh raspberries
- Preheat oven to 350. In a food processor, combine the cookies, sugar, 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture comes together. Press crumbs firmly into a 9 inch fluted tart pan with removable bottom. Place on a baking sheet and bake until crust is dry and set, about 20 minutes. Let cool.
- In a large bowl combine chocolate and a pinch of salt. In a small saucepan, bring cream to a bare simmer on medium high heat. Immediately pour cream over chocolate and let stand 1 minute, add vanilla. Stir gently until chocolate melts and mixture is completely smooth. pour chocolate into cooled tart shell and refrigerate until set, at least 30 minutes. To serve, remove tart from pan and put raspberries or whatever fruit you’re using on top.
Recipe adapted from Martha Stewart Chocolate Raspberry Tart