Wednesday, April 15, 2015: Chocolate Raspberry Tart by Barbara Fenzl


Chocolate Raspberry Tart

Serves 12 - 16



6 ounces chocolate wafers (about 25 Nabisco Famous), broken into pieces

6 tablespoons (3/4 stick) unsalted butter, melted

¼ cup sugar

¼ cup seedless raspberry jam


8 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 tablespoon Framboise, Chambord, or raspberry flavoring (optional)

1 pint fresh raspberries

Chocolate leaves, for garnish (optional)


Crust: Preheat oven to 350ºF. In the bowl of a food processor, pulse the wafers, until they are crumbs. Add the butter and sugar and mix until crumbs are evenly moistened. Press mixture onto bottom and up sides of a 9-inch diameter tart pan with a removable bottom. Bake until crust is set, about 10 minutes. Cool crust completely.

Spread the raspberry jam evenly over the bottom of the cooled crust. Set aside.

Filling: Place the chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate and let stand for 1 minute. Stir until chocolate is melted and the mixture is smooth. Stir in the Framboise or other raspberry liqueur.

Assembly: Pour the chocolate mixture over raspberry jam and spread to form a smooth layer. Refrigerate until chilled and set, 3 to 5 hours. About 30 minutes before serving, remove the tart from the refrigerator and take off the sides of the pan. Cover the tart with fresh raspberries. Garnish with chocolate leaves, if desired.