Chocolate-Raspberry Tart

Wow! It has been a long time since I’ve shared a recipe. 2020 was a brutal year for everyone, my family included. Beyond the difficulties of the pandemic and our own bout with Covid-19, we experienced several family emergencies that turned our world upside-down and monopolized my attention. It’s been stressful and exhausting, to say the least.

Obviously, our world didn’t automatically return to normal or become easier with a change in the calendar year, but I must admit it was a relief when the clock struck midnight on January 1st. With that in mind, I wanted my first post of 2021 to be celebratory. Enter the Chocolate-Raspberry Tart.

Honestly, I’m not a fan of January. After the holidays, it always feels dark and dull. But this month is special in its own way, due to a plethora of birthdays celebrated by family and friends, most importantly, my daddy’s. This year, we were joyfully able to spend the day with him and my mum. When I was planning his birthday dinner, he requested I make this decadent dessert, and I was more than happy to oblige. Not only is it rich and indulgent, it’s incredibly easy to make. This tart also happens to be versatile—it’s easy to alter the flavor by using different liqueurs or extracts, or by selecting different cookies to make the crust. If you are looking for an easy, yet impressive, decadent dessert to serve your guests, give this tart a try.

For the Tart:

1 1/2 cups chocolate graham cracker crumbs

6 Tbsp unsalted butter, melted

3 Tbsp powdered sugar

1 3/4 cups heavy cream

8 oz bittersweet chocolate, chopped

7 oz semisweet chocolate, chopped

1 tsp Chambord

Raspberry Sauce (recipe follows)

Fresh raspberries, for serving (optional)

  1. Make the tart shell: Preheat the oven to 350-degrees. Stir the graham cracker crumbs, melted butter, and powdered sugar to combine. Press the graham cracker crumb mixture into a 9-inch tart pan, making an even layer on the bottom and up the sides of the pan. If you don’t have a tart pan, use a foil pie pan instead. Bake for 8-9 minutes, until fragrant. Allow the tart shell to cool on a wire rack for at least 30 minutes before adding the filling.
  2. Make the filling: Combine the chopped chocolate and heavy cream in the bowl of a double boiler. If you don’t have a double boiler, set a large heat-proof bowl over a medium-sized saucepan filled with about an inch of water, simmering over low heat; it is important that the bowl not touch the water—you’re aiming for indirect heat. Stir constantly until the chocolate is completely melted and the cream is incorporated. Add the Chambord and stir to combine. IMPORTANT: Do not walk away from this process and do not leave the chocolate mixture over the heat after it is has melted, or you’ll run the risk of the fats separating from the solids, which is just gross.
  3. Assemble the tart: Once the chocolate mixture is ready, remove it from the heat. Use a tea towel to wipe any water condensation from the bottom of the bowl (don’t skip this step), then pour the filling into the tart shell. Allow the filling to cool to room temperature, then place the tart in the refrigerator, uncovered, to set and chill. You will want to allow at least 4 hours of chilling time (for what it’s worth, I make this tart a day in advance).
  4. When you are ready to serve your dessert, remove the tart from the refrigerator and separate the side apparatus from the tart pan; if you opted to use a foil pie pan, use scissors to snip the sides, then push them down to expose the sides of the tart. To cut clean slices, run a sharp knife under hot water, dry it quickly, then make your first cut. Follow this process for each cut. Serve immediately with raspberry sauce and fresh berries.

For the Sauce:

8 oz fresh raspberries

1/2 cup granulated sugar

1/4 cup water

1 cup seedless raspberry jam

1 Tbsp Chambord

  1. Place the fresh raspberries, sugar, and water in a small saucepan and bring the mixture to a boil over medium-high heat. Lower the heat to medium-low and simmer for about 5 minutes, stirring occasionally.
  2. Pour the raspberry mixture into a blender or food processor. Add the raspberry jam and Chambord, then blend until smooth. Be sure to remove the cap of the feed tube/hole and cover it with a tea towel before running the machine, otherwise the pressure from steam will create an explosion. If you don’t like seeds, strain the mixture through a fine mesh sieve. Chill before using. The mixture will keep for up to a week in the refrigerator.

Variations

🍫 The original recipe for this tart was found in Southern Living: Fall Enetertaining (published in 2010), and uses gingersnap crumbs and vanilla extract. It is amazing and I make it every year as our dessert for Christmas dinner!

🍫🍫 If I want to channel Terry’s Chocolate Orange, I use Grand Marnier instead of Chambord. Serve it with whipped cream and candied orange peel.

🍫🍫🍫 Who doesn’t love s’mores? Inspired by this classic dessert, use original graham cracker crumbs, then, before serving, top the tart with mini marshmallows and toast them with a kitchen torch.

🍫🍫🍫🍫 If you enjoy sweet & salty combinations, use pretzel crumbs and either vanilla extract or bourbon instead of Chambord.

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