DARK CHOCOLATE RASPBERRY TART

Dark Chocolate Raspberry Tart

I have no words....but I don't need any words!  One bite of this Dark Chocolate Raspberry Tart is worth a million words, and sighs, and gasps of delight!  If you love silky and rich dark chocolate, and if you LOVE fresh raspberries, this little treat is going to take you to the moon!

​We celebrated our Valentine's Day this weekend, as it was just a little bit too crazy during the week.  Staying at home to celebrate, away from the crowds and all the gimmicks, is easily our favorite way to celebrate each other.  We usually have a homemade gourmet dinner that we make together, all while enjoying a glass of wine or our favorite Sparkling Raspberry Champagne Cocktails.  But this little treat I had whipped up the day before - it literally only took a half hour from start to finish.  But what a finish!  You should have seen Skipper's face when I pulled this little surprise out from its hiding spot in the fridge!  

Chocolate Raspberry Tart

Dark Chocolate Raspberry Tart

This beautiful tart starts with an Oreo cookie crust, with perfect buttery crumb.  The smooth, rich chocolate ganache sits on top of a little surprise - Ghirardelli Dark Chocolate & Raspberry Squares, that just seem to "melt" into the silky ganache, infusing even more raspberry flavor into every bite.  Sweet fresh red raspberries top sit on top like royalty.

​So deceptively easy to make, so decadent - and scored me some major points!   

This Dark Chocolate Raspberry Tart is off the charts in terms of WOW factor...delicious every bite!  And so perfect for celebrating Valentine's Day and life's special moments.

​All you need now is to grab some forks and the love of your life...and enjoy!  You are going to LOVE this!  

Raspberry Chocolate Tart

Dark Chocolate & Raspberry Tart

DARK CHOCOLATE RASPBERRY TART

This beautiful tart is incredibly easy to put together and is off the charts in terms of WOW factor … delicious every bite!  Perfect for celebrating Valentine’s Day and life’s special moments!
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Dark Chocolate Raspberry Tart

INGREDIENTS:
TART SHELL:
1-1/2 cups Oreo crumbs (about 24 cookies, finely crushed)
6 tablespoons unsalted butter (melted)
 
GANACHE FILLING:
12 oz. dark chocolate bars or chips (Ghirardelli or high quality chocolate)(chopped)
1-1/4 cup heavy cream
¼ cup Raspberry Coulis or seedless raspberry jam
12 squares Ghirardelli Dark Chocolate & Raspberry Squares
 
TOPPING:
2 pints fresh raspberries (as red & ripe as you can find!)
 
HOW I MAKE THIS:

1. Preheat oven to 350 degrees.  Spray fluted tart pan (10-inch by 1-inch deep) with non-stick cooking spray.
2. Finely crush Oreos with a food processor or blender. Stir cookie crumbs together with melted butter until well combined.
3. Press crumb mixture into the bottom and sides of pan, pressing the crust down firmly with your fingers or the back of a measuring cup.  Bake for 10 minutes; remove from oven and cool to room temperature.
4. Wash raspberries and place stem side down on paper towels to drain and dry completely. 
5. Place chopped chocolate into a medium heat-proof bowl.  Heat the heavy cream in a small saucepan over medium-low heat until very hot but not boiling (there should be small bubbles around the entire outside edge of the cream).  Pour the hot cream over the chopped chocolate and let stand undisturbed for 5 minutes.
6. Whisk gently until the chocolate mixture is shiny and well blended; stir in Raspberry Coulis or seedless raspberry jam.  Stir until smooth.
7. Place Ghirardelli Dark Chocolate & Raspberry squares evenly in a single layer over tart shell.
8. Pour chocolate filling evenly into tart pan – it should level off on its own.  Let this sit at room temperature for 5 minutes.
9. Starting in the center of your tart pan, gently place individual raspberries stem-side down into the ganache filling in a pretty pattern or cover the top completely with raspberries.  When all the berries are in place, press them down gently to level them out. 
10. Chill in the refrigerator. Remove tart from refrigerator 30 minutes before you plan to serve.  Carefully remove tart from tart pan.  Slice, serve – and enjoy!

​YIELD:  12-16 servings

© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved.   Please do not use my images without prior permission.  If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
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