This triple chocolate and raspberry tart is a true showstopper dessert that combines the irresistible flavors of dark, milk, and white chocolate with the tartness of fresh raspberries. The buttery, melt-in-your-mouth chocolate crust is filled with a smooth chocolate ganache and topped with an abundance of juicy raspberries. It's the perfect indulgence for chocolate lovers and a stunning centerpiece for any special occasion.
Ingredients
- For the Chocolate Crust:
- - 1 ½ cups chocolate cookie crumbs
- - 6 tablespoons unsalted butter, melted
- For the Chocolate Ganache Filling:
- - 1 ⅔ cups heavy cream
- - 12 ounces dark chocolate, chopped
- - 1 tablespoon unsalted butter
- - 1 teaspoon vanilla extract
- For the Raspberry Topping:
- - 2 cups fresh raspberries
- - 1 tablespoon powdered sugar, for dusting
Directions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom and up the sides of a 9-inch tart pan.
- Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
- Add the chopped dark chocolate, butter, and vanilla extract to the heated cream. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
- Pour the chocolate ganache into the cooled crust, smoothing the top with a spatula. Place the tart in the refrigerator and chill for at least 2 hours or until set.
- Once the tart is set, arrange the fresh raspberries on top of the chocolate ganache in a decorative pattern.
- Dust the raspberries with powdered sugar for an elegant finishing touch.
- Serve chilled and enjoy!
