Indulge in the Decadence of Triple Chocolate and Raspberry Tart

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

1. Preheat the oven to 350°F (175°C).
2. 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.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
4. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
5. 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.
6. 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.
7. Once the tart is set, arrange the fresh raspberries on top of the chocolate ganache in a decorative pattern.
8. Dust the raspberries with powdered sugar for an elegant finishing touch.
9. Serve chilled and enjoy!

Interesting Facts