Description
An elegant and rich dessert featuring a crisp chocolate cookie crust, silky dark chocolate ganache filling, and fresh raspberries for the perfect balance of deep cocoa flavor and bright fruitiness.
Ingredients
- For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the filling:
- 8 ounces dark chocolate (60–70% cocoa), chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the topping:
- 1 1/2 cups fresh raspberries
- 1 tablespoon powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix until evenly moistened.
- Press mixture firmly into the bottom and sides of a 9-inch tart pan.
- Bake crust for 8–10 minutes. Remove and let cool completely.
- Heat heavy cream in a saucepan until just simmering (do not boil).
- Pour hot cream over chopped dark chocolate in a bowl. Let sit for 1 minute, then stir gently until smooth and glossy.
- Stir in butter and vanilla extract until fully incorporated.
- Pour ganache into cooled crust and smooth the surface.
- Let set at room temperature for 1 hour, then refrigerate for 2–3 hours until firm.
- Top with fresh raspberries and dust lightly with powdered sugar if desired. Slice and serve.
Notes
- Use high-quality dark chocolate for best flavor and texture.
- Allow tart to sit at room temperature 15–20 minutes before serving for a smoother texture.
- Add a thin layer of raspberry jam under the ganache for extra fruit flavor.
- Store covered in the refrigerator for up to 4 days.
- Fresh raspberries are recommended for best presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg
