Raspberry – Chocolate Tart Recipe
(NF) + Raspberry jam, graham cracker crumble, “Pow Pow Ice Cream” raspberry sorbet
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
Make the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Form the crust
Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes, then remove from the oven and let cool.
Filling Preparation
Prepare the chocolate ganache
In a saucepan, heat heavy cream over medium heat until just boiling. Pour over the chopped dark chocolate and let sit for 2 minutes, then stir until smooth.
Combine ingredients
Whisk in the eggs and vanilla extract until fully incorporated.
Bake the tart
Pour the chocolate mixture into the cooled crust. Bake for 25-30 minutes, or until the center is set but still slightly jiggly. Let cool completely.
Assembly
Add the toppings
Spread raspberry jam over the cooled chocolate tart. Top with fresh raspberries and a scoop of Pow Pow Ice Cream raspberry sorbet.
Serve
Slice the tart into wedges and serve chilled or at room temperature.