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Chocolate Raspberry Tart Recipe

This recipe is of Martha Stewart's creation and taken from her website linked in the next sentence, I do not own the rights to this.

Ingredients

32 chocolate wafer cookies (8oz)

2 tablespoons of sugar

1/2 tsp coarse salt

6 tablespoons unsalted butter; melted

12 ounces of semisweet chocolate chips

1 1/4 cups of heavy cream

pinch of salt

1 1/2 cups fresh raspberries (6 oz)

Directions

Preheat oven to 350F

Process the chocolate wafers in a food processor until very fine. Add in the sugar and coarse salt and run again for 15 seconds until combined. Pour contents into a bowl and add melted butter. Stir until crumbly in texture and press into a 9 inch tart pan with removable bottom.

Place pan on a baking sheet and bake crust for 20 minutes or until set. Allow to cool.

In a medium saucepan bring the cream to a simmer over medium-high heat. Pour simmering cream over chocolate chips and let sit for one minute. Add a pinch of salt and stir until all the chocolate has melted and its smooth in texture. Pour chocolate ganache into the tart shell and place in the refigerator for 30 minutes.

Serve cold and garnished with fresh raspberries.

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