Chocolate Raspberry  Tart

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Ingredients

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Heavy Cream: this is the core of the ganache along with the chocolate Dark Chocolate: I like to use a quality dark chocolate instead of chocolate chips. I have not made this recipe with chocolate chips but you can always try. Gluten Free oreo cookies: Oreos are what make up our crust Fresh Raspberries: The freshness of the raspberries pairs beautifully with the dark chocolate ganache Vanilla Extract: Even though this is a chocolate based recipe, vanilla extract helps enhance flavor. Butter: no need for it to be room temperature because you will melt it to blend together with the Oreos

Set oven to 350°F In the bowl of a food processor: add the melted butter and oreo cookies. Pulse until you get fine crumbs.

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Steps

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Make the tart shell by pouring the cookies into the tart pan. Use a measuring cup to press the crumbs into the tart and even everything out. Place in the oven: If you want to place the tart pan on a baking sheet you can (it makes it easier to take in and out of the oven). Bake for 7-8 minutes.

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Make the filling: In the pot, heat the cream on a low heat. You want the cream to get warm but not to boil.

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Remove from the heat and add in the chocolate. Mix until it is smooth.

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You do not need a double boiler to make this rich chocolate ganache. Just a pot.

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Remove the tart from the oven: and pour the chocolate into the tart. Place in the fridge for at least 2 hours. Overnight is ideal.

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Remove from the fridge: After the appropriate amount of time, remove this chocolate ganache tart from the fridge and top with raspberries. Serve immediately with pastry cream, whipped cream, or by itself it is so good.

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