This Raspberry chocolate tart is so simple to make, and it’s perfect for celebrations. Serve by itself or with a dollop of cream for an even richer feel.
First of all, I must ask, do you feel guilty whenever you indulge in something you’ve sworn not to? Do you snuggle with a jar of ice cream when you are heartbroken or frustrated about life? Do you pull your hair out when the kids wear you out at the end of the day? Seriously, let’s talk. What is your go-to food, snack, or dessert of comfort?
After an awful flight from the UK, I first came across Tart Au Chocolate in Geneva, Switzerland. Ugh! It’s a long story. After much whining about my trip, my boyfriend thought it would be calming to take me to my happy place, cue-chocolate. He took me to a vintage cozy-like old town restaurant in Geneva. He placed our order as I continued to whimper. At first glance, it was love as the waitress walked down to our table with a plate of heaven in her hands. A dreamy slice of chocolate with fruit de la passion, topped with Dulce de leches. Who wouldn’t fall in love? My palate was pulsating with excitement. Thank you! Tiny vintage French restaurant. After gushing about the tart for days, he showed me how easy it was to prepare.
Ever since I introduced this Raspberry chocolate tart to my family and friends, it has become the number one requested dessert for birthdays and parties. So, I do not doubt in my mind that once you try this quick and easy chocolate tart, you will fall in love, too.
HOW TO MAKE CHOCOLATE TART FILLINGAll you need to put this chocolate tart together are essential ingredients that you probably already have sitting around in your kitchen pantry or refrigerator. To make the filling, you need good quality chocolate, butter, and heavy cream. I mostly use Lindt, Scharffen Berger, Ghiradelli Chocolate Brand, or any other luxury Swiss brand my brother stock me up with from Switzerland. It’s important to show a little tender loving care when making the chocolate filling. Try not to be hard and rough while stirring. Be gentle and firm while you mix to prevent too many bubbles. But hey, if it happens, use toppings to conceal it.
HOW TO MAKE TART CRUST
When making the crust,
Depending on the type of chocolate ganache I am making, I add some nuts, particularly pecan, walnut, or unsweetened coconut. Who doesn’t like nuts? No pun! I go for the dramatics.
Also, I placed the crust in a preheated oven to get firm for about six minutes. Sincerely I’m not too fond of a crumbly mess, particularly when cutting into the tart to get a clean, smooth edge.
By the way, you can make the tart crust ahead of time and add the filling later, or do both and refrigerate overnight. I have frozen my leftover a couple of times, and it still tasted fresh. That said, make sure to wrap it properly with foil, then cling wrap before freezing. It should last for a week or so frozen; I’ve only tried it for one week.
WHAT TOPPINGS SHOULD I ADD TO MY RASPBERRY CHOCOLATE TART?
The topping depends on the home baker. I usually keep it simple. If you intend to go for the dramatics, make sure whatever you use doesn’t overwhelm the ganache’s taste. However, you could just let the Tart look as stunning as it already is without adding anything.
A smart person once said, “for some, there is therapy. For the rest of us, there is chocolate.” go give it a try and let a sister know what you think.
Until next time, Enjoy!
RASPBERRY BAILEY CHOCOLATE TART
- 9 Oreo cookies
- 200 g dark chocolate
- 1 Cup heavy cream
- 2 tablespoons butter, melted
- 1 Cup heavy cream
- 1 tablespoon coffee liqueur
- 1 tablespoon raspberry extract
- 4 tablespoons butter, cubed
- 1 pint fresh raspberry
- ¼ cup unsweetened coconut flakes
- Preheat oven to 375° F
- Place the Oreo and coconut flakes in a food processor with fillings intact. Pulse for a few seconds until crumbly, add the melted butter, and combine.
- Place the crust in a tart pan and press firmly on the bottom and sides of the pan using your fingertips.
- Place in the oven for 7 minutes and allow to cool completely.
- Pour the cream in a heavy bottom saucepan on medium-low heat and bring to a gentle boil
- add the cubed butter, stir and remove from heat.
- Pour the cream into a bowl with the chopped chocolate. Let stand for about 2 minutes. Stir gently until you get a silky smooth mixture. Add the raspberry extract and Irish cream, stir once more.
- Pour the ganache into the cooled Oreo crust. Layer the raspberries on top, place in the refrigerator overnight or up to 2 hours plus until set.
- Garnish to your satisfaction and enjoy !
- PS: I used 70% dark Lindt chocolate. You can use both milk and dark chocolate if you wish.