Ingredients
Equipment
Method
For the Chocolate Cookie Crust
- Pulse the chocolate wafer cookies in a food processor until they form fine crumbs. In a medium bowl, mix the crumbs with the melted butter until the mixture resembles damp sand.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon or a flat-bottomed glass to create an even, compact layer.
- Place the crust in the freezer for at least 30 minutes to firm up while you prepare the filling.
For the Chocolate Ganache Filling
- Place the finely chopped dark chocolate in a medium heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes.
- Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Whisk in the softened butter and salt until fully incorporated.
Assembly and Chilling
- Pour the warm ganache into the chilled tart crust and spread evenly. Refrigerate for at least 4 hours, or overnight, until the ganache is firm.
- Just before serving, arrange the fresh raspberries on top of the set tart. Carefully release the tart from the pan ring, slice, and serve immediately.
Notes
Tip 1: For the cleanest slices, dip a sharp knife in hot water and wipe it dry before each cut.
Tip 2: Ensure you use high-quality chocolate, as it is the primary flavor of the tart. A cacao percentage between 60% and 70% offers a perfect balance of richness and sweetness.
Tip 3: Don't skip chilling the crust. A cold, firm crust is the best defense against a soggy bottom.
Tip 2: Ensure you use high-quality chocolate, as it is the primary flavor of the tart. A cacao percentage between 60% and 70% offers a perfect balance of richness and sweetness.
Tip 3: Don't skip chilling the crust. A cold, firm crust is the best defense against a soggy bottom.