Valentine’s Day is coming up and since we will most likely be eating dinner at home (again), I am testing desserts that will complement our meal. I am a little biased because dark chocolate and raspberries are my favorite combination, but this tart might be the winner. This chocolate raspberry tart is the perfect balance of bitter chocolate and sweet raspberries, with a crisp graham cracker crust. I have not planned the rest of our meal, but this tart will pair well with any beef or fish meal. Enjoy! xoxo
Images via Alex Phillips.
Print Chocolate Raspberry Tart Recipe.
10 ounces graham crackers
6 tablespoons unsalted butter, melted
1/2 cup heavy cream
1/2 cup sugar
Crust: Process graham crackers in a food processor until they are fine crumbs. Add melted butter and pulse until the mixture is moistened. Press the mixture firmly into the bottom and up the sides of a greased 9-inch tart dish. Bake at 350 degrees until the edges are dry and set (center will be moist), about 5 minutes. Transfer to a wire rack and let cool completely.
Filling: Chop chocolate and place in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and let stand 5 minutes. Whisk until smooth. Pour filling into tart crust and refrigerate for at least 1 hour.
Topping: Combine 1/3 cup raspberries, sugar, and cornstarch in a small saucepan, crushing berries to release some juice. Bring to a simmer, for about 2 to 3 minutes. Add remaining raspberries; very gently stir to coat. Let stand 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.
