Dark Chocolate Raspberry Tart

Ingredients

• 9 ounces chocolate wafer cookies, crushed into fine crumbs
• 6 tablespoons unsalted butter, melted
• 1/2 cup raspberry preserves
• 6 ounces fresh raspberries
• 10 ounces dark chocolate, finely chopped
• 1 1/4 cups heavy cream
• 2 tablespoons unsalted butter, softened
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar
• 1 tablespoon powdered sugar, for dusting

Method

1. 1

   In a bowl, stir the chocolate cookie crumbs with the melted butter and granulated sugar until evenly moistened and the texture resembles wet sand.

2. 2

   Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.

3. 3

   Bake the crust at 350°F until set and fragrant.

   10:00 · Bake crust
4. 4

   Remove the crust from the oven and let it cool completely on a wire rack.

5. 5

   Spread the raspberry preserves evenly over the bottom of the cooled crust.

6. 6

   Scatter half the fresh raspberries over the preserves, pressing them lightly into the layer.

7. 7

   Place the chopped dark chocolate, softened butter, and salt in a heatproof bowl.

8. 8

   Heat the heavy cream in a small saucepan over medium heat until it just reaches a simmer with small bubbles at the edges.

   3:00 · Heat cream
9. 9

   Pour the hot cream over the chopped chocolate and let stand to soften.

   2:00 · Let stand
10. 10

    Whisk the cream and chocolate together until smooth and glossy, then stir in the vanilla extract.

11. 11

    Pour the ganache over the raspberry layer in the crust, tilting the pan gently to spread it evenly.

12. 12

    Refrigerate the tart, uncovered, until the ganache is fully set.

13. 13

    Remove the tart from the pan, top with the remaining fresh raspberries, and dust lightly with powdered sugar before slicing.