Back to Chocolate-Raspberry Tart All Reviews for Chocolate-Raspberry Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chocolate-Raspberry Tart Recipe Summary prep: 10 mins total: 1 hr Servings: 9
Ingredients Ingredient Checklist 32 chocolate wafer cookies (about 8 ounces) 2 tablespoons sugar Coarse salt 6 tablespoons (3/4 stick) unsalted butter, melted 12 ounces semisweet chocolate chips 1 1/4 cups heavy cream 1 1/2 cups fresh raspberries (6 ounces)
Cook’s Notes Use a flat-bottomed 1-cup measure to press the cookies firmly into the tart pan. You can substitute graham crackers for the chocolate wafers.
Gallery Chocolate-Raspberry Tart
Recipe Summary prep: 10 mins total: 1 hr Servings: 9
Gallery
Chocolate-Raspberry Tart
Chocolate-Raspberry Tart
Chocolate-Raspberry Tart
Recipe Summary prep: 10 mins total: 1 hr Servings: 9
Recipe Summary
prep: 10 mins total: 1 hr
Servings: 9
prep: 10 mins
total: 1 hr
prep:
10 mins
total:
1 hr
Servings: 9
9
Ingredients
Ingredients
- 32 chocolate wafer cookies (about 8 ounces) 2 tablespoons sugar Coarse salt 6 tablespoons (3/4 stick) unsalted butter, melted 12 ounces semisweet chocolate chips 1 1/4 cups heavy cream 1 1/2 cups fresh raspberries (6 ounces)
Directions
Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.
Cook’s Notes Use a flat-bottomed 1-cup measure to press the cookies firmly into the tart pan. You can substitute graham crackers for the chocolate wafers.
Cook’s Notes
Use a flat-bottomed 1-cup measure to press the cookies firmly into the tart pan. You can substitute graham crackers for the chocolate wafers.
Reviews (9)
Add Rating & Review 302 Ratings 5 star values: 77 4 star values: 97 3 star values: 81 2 star values: 36 1 star values: 11
Reviews (9)
Add Rating & Review 302 Ratings 5 star values: 77 4 star values: 97 3 star values: 81 2 star values: 36 1 star values: 11
Add Rating & Review
302 Ratings 5 star values: 77 4 star values: 97 3 star values: 81 2 star values: 36 1 star values: 11
302 Ratings 5 star values: 77 4 star values: 97 3 star values: 81 2 star values: 36 1 star values: 11
302 Ratings 5 star values: 77 4 star values: 97 3 star values: 81 2 star values: 36 1 star values: 11
5 star values: 77 4 star values: 97 3 star values: 81 2 star values: 36 1 star values: 11
Martha Stewart Member Rating: Unrated 08/10/2014 OK,,after going on about it being a "ganache" on a plate…I tried it. I took 2 bites and literally almost became "sick"..nauseas .. really (last night). I threw it away today - all that heavy cream and Girrardelli chocolate down the drain. I honestly don't see this as a dessert. Martha Stewart Member Rating: Unrated 08/01/2014 This tart "recipe" is nothing more than ""GANACHE"" in a tart shell…….that's all it is ladies …ganache that has been refrigerated and hardened … a piece of chocolate ! Just look at the recipe and you will see what I am saying. It didn't occur to me right away but when I looked again..well .. don't know if it's worth making a tart of ganache,,, Martha Stewart Member Rating: Unrated 09/29/2013 Is wonderful!! Very easy and does not take much time to make. Martha Stewart Member Rating: Unrated 09/14/2013 Does anyone know if you could use regular baking semi-sweet chocolate(Valrhona or Callebaut?) instead of chocolate chips? Martha Stewart Member Rating: 5 stars 04/03/2012 This is yummy, easy, quick and delicious! BUT appears beautiful and like it too hours! I used a store bought crust as we were really short on time and it was even easier than the directions! I claimed that I would make this more...can't believe I haven't! Martha Stewart Member Rating: Unrated 03/05/2012 SOOO delicious! I added a few rounded teaspoons of raspberry preserves into the filling. It melted in perfectly and it gave it a really great extra kick of raspberry. I also used my leftover cream to make whipped cream and it was a great light accompaniment to the really rich filling. Definitely add the raspberries to the top before refrigerating-- they stick in there better! Martha Stewart Member Rating: 5 stars 05/08/2011 Oh my...this dessert is decadent. It got RAVE reviews amongst my friends, and only crumbs remained at the end of the evening! It's so smooth and rich. The raspberries are a perfect complement; no whipped or ice cream needed. It's gorgeous. I'll definitely be making this again. Martha Stewart Member Rating: Unrated 02/13/2011 This is so easy and delicious. I added the raspberries before chilling to set. Just be sure to pat the berries dry after washing! Martha Stewart Member Rating: Unrated 05/26/2010 This is way too easy to make for how delicious it is! It took me about five seconds and wowed our moms on Mother's Day. Thanks for making me look good, Martha, again! The crust may be my favorite part... buttery, crisp and delicious. I would recommend actually putting the berries on top before chilling the filling to set. I put them on afterwards, as the recipe instructs, and they just ended up rolling all around and falling off.Martha Stewart Member
Rating: Unrated 08/10/2014
OK,,after going on about it being a “ganache” on a plate…I tried it. I took 2 bites and literally almost became “sick”..nauseas .. really (last night). I threw it away today - all that heavy cream and Girrardelli chocolate down the drain. I honestly don’t see this as a dessert.
Rating: Unrated
Rating: Unrated 08/01/2014
This tart “recipe” is nothing more than ““GANACHE”” in a tart shell…….that’s all it is ladies …ganache that has been refrigerated and hardened … a piece of chocolate ! Just look at the recipe and you will see what I am saying. It didn’t occur to me right away but when I looked again..well .. don’t know if it’s worth making a tart of ganache,,,
Rating: Unrated 09/29/2013
Is wonderful!! Very easy and does not take much time to make.
Rating: Unrated 09/14/2013
Does anyone know if you could use regular baking semi-sweet chocolate(Valrhona or Callebaut?) instead of chocolate chips?
Rating: 5 stars 04/03/2012
This is yummy, easy, quick and delicious! BUT appears beautiful and like it too hours! I used a store bought crust as we were really short on time and it was even easier than the directions! I claimed that I would make this more…can’t believe I haven’t!
Rating: 5 stars
Rating: Unrated 03/05/2012
SOOO delicious! I added a few rounded teaspoons of raspberry preserves into the filling. It melted in perfectly and it gave it a really great extra kick of raspberry. I also used my leftover cream to make whipped cream and it was a great light accompaniment to the really rich filling. Definitely add the raspberries to the top before refrigerating– they stick in there better!
Rating: 5 stars 05/08/2011
Oh my…this dessert is decadent. It got RAVE reviews amongst my friends, and only crumbs remained at the end of the evening! It’s so smooth and rich. The raspberries are a perfect complement; no whipped or ice cream needed. It’s gorgeous. I’ll definitely be making this again.
Rating: Unrated 02/13/2011
This is so easy and delicious. I added the raspberries before chilling to set. Just be sure to pat the berries dry after washing!
Rating: Unrated 05/26/2010
This is way too easy to make for how delicious it is! It took me about five seconds and wowed our moms on Mother’s Day. Thanks for making me look good, Martha, again! The crust may be my favorite part… buttery, crisp and delicious. I would recommend actually putting the berries on top before chilling the filling to set. I put them on afterwards, as the recipe instructs, and they just ended up rolling all around and falling off.
All Reviews for Chocolate-Raspberry Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate-Raspberry Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
