Description

This decadent Chocolate and Raspberry Tart combines a rich dark chocolate ganache with a buttery cookie crust and fresh raspberries for a perfect balance of sweet and tart. The creamy chocolate filling enriched with heavy cream and a hint of Amaretto creates a luxurious texture, while the fresh raspberries add a vibrant, fruity finish. Ideal for dessert lovers looking for an impressive yet simple treat to serve at gatherings or special occasions.

Ingredients

Scale

For the Crust

1 ¾ cups cookie crumbs (160 grams)
¼ cup powdered sugar (25 grams)
4 ounces salted butter (113 grams or 8 tablespoons), melted

For the Filling

12 ounces good quality dark chocolate (340 grams), finely chopped
1 ¼ cups heavy whipping cream (300 ml)
2 tablespoons granulated white sugar
1 tablespoon Amaretto liqueur (optional)
¼ teaspoon fine sea salt

Topping

12 ounces fresh raspberries (340 grams)

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Instructions

Prepare the crust: Combine the cookie crumbs and powdered sugar in a medium bowl. Pour the melted salted butter over the mixture and stir until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan to form an even crust. Chill in the refrigerator for at least 15 minutes to set.
Make the chocolate filling: In a small saucepan, heat the heavy cream and granulated sugar over medium heat until it just begins to simmer. Remove from heat and pour over the finely chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and fully combined. Stir in the Amaretto liqueur (if using) and the sea salt to enhance the flavor.
Assemble the tart: Pour the smooth chocolate ganache into the chilled crust, spreading it evenly. Refrigerate the tart for at least 2 hours or until the filling is firm and set.
Add fresh raspberries: Just before serving, decorate the top of the tart evenly with fresh raspberries, gently pressing them into the chocolate filling to secure.
Serve: Slice into 12 pieces and serve chilled for a luscious dessert experience.

Notes

Use cookie crumbs from plain butter cookies or graham crackers for the crust.
For a bittersweet chocolate flavor, choose a dark chocolate with at least 70% cocoa content.
Amaretto liqueur is optional but adds a subtle nutty flavor that complements the chocolate and raspberries.
The tart can be made a day ahead and refrigerated; bring to room temperature about 15 minutes before serving for best flavor.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: No-Cook
Cuisine: French