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Chocolate Raspberry Tart
- March 8, 2022
- 1, 9
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Ingredients
- CRUST
- 1½ cups graham crackers
- ¼ cup unsweetened cocoa
- ¼ cup light brown sugar
- ½ tsp kosher salt
- 6 tbsp unsalted butter, melted
- GANACHE
- 8 oz dark chocolate baking chips
- 8 oz milk chocolate baking chips
- 1 cup heavy cream
- 1 cup butter, softened
- 2 tbsp instant coffee
- TOPPING
- 16 oz prepared caramel topping
- 3 cups fresh raspberries
Directions
- Step 1
- Preheat the oven to 350º F and grease a 9-inch tart pan.
- Step 2
- Pulse the graham cracker in a food processor until finely ground.
- Step 3
- Transfer to a bowl and add the cocoa and melted butter. Mix until thoroughly combined.
- Step 4
- Press the mixture evenly into the tart pan. Bake for 6 minutes. Remove from the oven, cool and chill for 20 to 30 minutes.
- Step 5
- Place all of the chocolate chips in a large bowl. Set aside.
- Step 6
- In a small saucepan, bring the heavy cream and butter to a low boil. Add the instant coffee and pour the hot mixture into the bowl over the choc- olate chips.
- Step 7
- Let the mixture stand for 2 minutes and then mix thoroughly until smooth.
- Step 8
- Pour the chocolate ganache into the graham cracker crust and smooth out the top with a spatula.
- Step 9
- Place in the refrigerator and let set for about 2 hours.
- Step 10
- Once completely set, cover the ganache with the caramel and smooth out the top with a spatula, then decorate with fresh raspberries.Keep refrigerated until ready to serve.
