4ouncessalted butter((113 grams or 8 tablespoons) melted)
Chocolate Ganache Filling
12ouncesgood quality dark chocolate((340 grams)finely chopped)
1 ¼cupsheavy whipping cream((300mls))
2tablespoonsgranulated white sugar
1tablespoonAmaretto liqueur(optional)
¼teaspoonfine sea salt
Topping
12ouncesfresh raspberries((340 grams))
Instructions
Cookie Crumb Crust
Grease a 10 inch tart pan (23 cm) that has a removable bottom.
Combine the cookie crumbs, powdered sugar, and butter.
Use the back of a spoon to press the crumbs into the prepared pan. Begin by pressing the buttery crumbs evenly onto the sides of the pan then do the base.
Pop into the fridge to chill while you prepare the filling.
Chocolate Ganache Filling
Chop the chocolate into smaller pieces so that they melt faster. Place the chocolate in a bowl.
Heat the cream and granulated sugar in a saucepan over medium heat, until the cream is steaming. Stir occasionally. Don’t boil.
When the cream mix is steaming, pour it over the chocolate and cover the bowl for about 30 – 60 seconds.
Add the Amaretto liqueur and the salt and stir until the chocolate has melted and the ganache is smooth.
Let the ganache cool down slightly (but still has a very pourable consistency). Then pour the ganache mixture into the tart shell.
Chill until the ganache has set but is still tacky so that the raspberries stick (about 2 hours).
Topping
Arrange the raspberries on top in a circular pattern. Refrigerate until ready to serve.
Notes
Use graham crackers or a plain vanilla cookies for the base. Sometimes, I just use up whatever is lurking in the pantry – savoiardi, amaretti or plain sweet cookies. Very buttery cookies will need less butter.
Make the cookies into crumbs in a food processor. Be sure not to have any large pieces of cookies.
Tips for Success
Chop the chocolate so that it melts evenly and easily
Cream should be steaming but not boiling or it can burn and split the chocolate.
Unmelted chocolate can very gently melted double boiler or for a few seconds in the microwave. Watch it carefully.
Remove the Chocolate Raspberry Tart from the refrigerator 30 minutes before serving.
Clean off the blade of the knife between each cut when serving.