Baking & Dessert

By Joanne Bruno | May 7, 2012

This tart should come with a warning: “Proceed with caution!”

Its luscious chocolate ganache filling will reel you in while the raspberry preserve center is what will keep you coming back, bite after bite; sliver after sliver.  Cutting the richness so that you never think, “Oh this is too much” and instead  are constantly leering into the pan thinking, “Well, I suppose one more can’t hurt.”

It can’t.

Chocolate Raspberry Tart Recipe

Servings: 8-10
Prep Time: 45 mins
Cook Time: 1 hour
Total Time: 1 hour 45 mins

Ingredients

Crust
  • 1 cup chocolate graham cracker crumbs (about 9 crackers)
  • 5 tbsp unsalted butter, melted
  • 1/4 cup sugar
Filling
  • 1 1/4 cups heavy cream
  • 9 oz bittersweet chocolate, chopped
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/4 cup raspberry preserves
Glaze
  • 2 tbsp heavy cream
  • 1 3/4 oz bittersweet chocolate, chopped
  • 1 tsp light corn syrup
  • 1 tbsp warm water

Directions

1. Preheat oven to 350 with the rack in the middle.
2. Stir together the graham cracker crumbs, 5 tbsp melted butter and 1/4 cup sugar. Press evenly onto the bottom and 3/4 of the way to the top of the tart pan. Bake until firm, about 10 minutes. Cool on a wire rack 15-20 minutes.
3. Bring the cream to a boil. Pour it over the 9 oz chopped chocolate in a bowl and let it sit for 5 minutes. Stir until the chocolate is melted and smooth.
4. In a separate bowl, whisk together the eggs, vanilla and salt. Stir this into the melted chocolate.
5. Pour the filling into the cooled crust. Bake until the filling is set about 3 inches from the edge, but the center is still wobbly (it will continue baking and will set as the tart cools), 20 to 25 minutes. Cool completely in the pan on a wire rack, about 1 hour.
6. Heat 1/4 cup raspberry preserves in the microwave for 30 seconds or until spreadable. Using a pastry brush, spread the chocolate over the cooled tart filling.
7. To make the glaze, heat the 2 tbsp cream on the stove until boiling. Pour over the remaining chopped chocolate in a small bowl and stir to combine. Add the corn syrup and water. Stir until mixed.
8. Pour the glaze over the top of the raspberry layer and shake the pan until it reaches the edges. Set aside until glaze has set, approximately one hour.

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