Saturday, January 23, 2021

Silky Chocolate and Raspberry Tart


Silky Chocolate and Raspberry Tart

This chocolate raspberry pie is very rich, so it goes a long way. Serve with a few fresh raspberries on the side and a little extra cream, if you can't resist.


For the dough:

  • 1/4 teaspoon kosher salt
  • 1/4 cup brown sugar (packed)
  • 1 1/2 cups chocolate graham cracker crumbs¹
  • 6 tablespoons unsalted butter, ² melted
For the chocolate ganache filling:
  • 1 teaspoon of pure vanilla extract
  • 12 oz bittersweet chocolate (60-70% cocoa), chopped
  • 1 1/4 cups heavy cream or whole coconut milk

To garnish:

  • 2 pints of fresh raspberries
  • optional: icing sugar, for dusting


Prepare the graham cracker crust:

First, preheat the oven to 375 ℉.

Then, use a food processor to combine the graham crumbs, brown sugar and salt. Drizzle with melted butter and beat several times until well combined.

Pour the crumbs into a 9-inch pie pan, preferably with a removable bottom. Press firmly in an even layer along the bottom and sides of the pan. The flat bottom of a measuring cup works well for this.

Place on a sheet plan with a rim to catch leaks. Bake for 5-7 minutes. Remove from the oven and let cool on a cooking rack.

Prepare the chocolate ganache filling:

First, place your chopped chocolate in a large mixing bowl.

Then, add cream or coconut milk to a large, heavy-based saucepan over medium heat. Bring to a boil, then immediately remove from heat and drizzle with chopped chocolate.

Let stand 2-3 minutes, then stir with a spatula until the chocolate is completely melted and the ganache is smooth and shiny. Stir in the vanilla.

Pour the ganache into the cooled graham cracker crust and smooth the top with an offset spatula. Gently pat the bottom once or twice against the counter to release any air bubbles. Cool on a wire rack until set, about 2 hours or about an hour in the refrigerator. Store in the refrigerator until ready to serve.

Arrange the raspberries on top in a concentric circular pattern (or just stack them!).

Happy Cooking Time.