This weekend we are attending a friend’s wedding and I was asked to make my famous Chocolate Raspberry Tart for the reception. This tart is a favorite by anyone who takes a bite! The first layer is a chocolaty wafer crust that has fresh raspberries (or frozen, thawed and strained) covering the bottom of the crust. It is then filled with a shiny smooth chocolate ganache made with both semisweet and bittersweet chocolates. Sometimes, I like to spike the ganache with a little bit of delicious raspberry flavored liqueur. If you do not have any on hand, save the raspberry juice from the thawed raspberries and use that (for the amount of tarts I made, I chose to buy frozen. It was cheaper for me to buy and I got more out of it! ).
Here is my recipe. It will make a 9-inch tart pan.
For the crust:
28 or 1 ½ Cups: Chocolate Wafers
½ Cup: Butter, melted *or more if needed
2 Tablespoons: Sugar
Pinch of salt
½ Cup: Raspberries
- Preheat the oven to 350 degrees. Using a food processor, grind up the chocolate wafers to crumbs. Or the fun and old-fashioned way; put the wafers into a plastic bag and using all of your frustration, beat them with a rolling pin. Sometimes, this can be too much fun :p !
- Transfer the chocolate crumbs to a bowl and add the melted butter, sugar and salt. Mix it with your hand. You will know there’s enough butter when you take a handful and squeeze it together. It should hold together like wet sand. Press into a 9 inch tart pan and bake in the preheated oven for 10 minutes. Let it cool completely.
- Once the crust is cooled, cover the bottom of the crust with raspberries. Set aside.
For the ganache:
1 Cup: Semisweet Chocolate Chips
¼ Cup: Bittersweet Chocolate
1 Cup: Heavy Cream
1 Tablespoon: Honey
2 Tablespoon: Raspberry Liqueur or Raspberry Juice (optional)
About 1 cup of raspberries for the top (optional)
- Place the chocolate chips and honey in a bowl and set aside. In a small pot, heat the heavy cream until it just comes to a boil. Be careful not to scorch it!
- Pour the cream over the chocolate and let it sit for a few minutes. Do not stir it right away; you want to give the chocolate a chance to melt.
- Add in the raspberry liqueur or juice (if using) and stir the ganache until all the chocolate is melted. Pour over the raspberries into the tart shell. At this point, the raspberries can be added on top. I like to make it pretty and cover the whole top. Then, chill it in the refrigerator until firm.
This tart will serve around 12 people. It is very rich, so you do not want to cut huge slices. However, if you can handle it-go for it!!