Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, raspberry chocolate tart. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Raspberry Chocolate Tart is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Raspberry Chocolate Tart is something which I’ve loved my entire life. They are nice and they look wonderful.
Save time and buy groceries online from Amazon.co.uk Looking For Chocolate Raspberry? Serve with some more fresh raspberries on the side, and a little extra cream, if you can't resist. Beat the sugar and egg yolk with a pinch of salt, then stir into chocolate. Stirring all the while, add the milk by straining it through a sieve, discarding the cardamom.
To begin with this particular recipe, we have to first prepare a few components. You can have raspberry chocolate tart using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry Chocolate Tart:
- Take 1 1/2 cups chocolate graham crackers
- Get 1 Tbsp Sugar
- Prepare 1/2 cup melted butter
- Prepare 1 1/4 cups semi sweet chocolate chips
- Make ready 1 cup heavy cream
- Take 1/4 Tsp salt
- Prepare 3 cups fresh raspberries
Melt the chocolate and cream in a pan and whisk until smooth. Fill the base of the tart case with raspberries, pour in the chocolate and cream, then mix with the raspberries and chill until set. Spread the jam on the bottom of the pre-baked tart case. Cover with the chocolate filling - it should almost fill the case.
Instructions to make Raspberry Chocolate Tart:
- Preheat the oven to 350 degrees. Spray a 9” tart pan with non stick cooking spray and set aside. - In a large bowl, mix together the crushed chocolate graham crackers, melted butter and sugar. Press this mixture in the tart pan making sure you press it very evenly. Place it on a baking sheet and refrigerate it for about 20 minutes.
- Bake it at 350 degrees for about 10 minutes. Let it cool completely. - Place 1 cup of the raspberries in a blender and puree it. Pass it through a fine sieve and get rid of the solids. - Place the chocolate chips in a bowl and set aside. Place the heavy cream in a small sauce pan and bring it to a simmer.
- Pour the heavy cream over the chocolate and let it sit for a few minutes. Stir until the chocolate is all melted and then stir in the raspberry puree and salt. - Pour the chocolate mixture into the baked tart shell and chill it in the fridge for about an hour and a half. Arrange the raspberries over the top and place it back in the fridge for another hour or so but the longer it's in the refrigerator the better it sets and the yummier it is
Spread the jam on the bottom of the pre-baked tart case. Cover with the chocolate filling - it should almost fill the case. Leave to cool, then dust with the cocoa powder and place some raspberries on top. This Raspberry Chocolate Tart is really two parts, but they couldn't be simpler. First is an Oreo cookie crust that is made by combining finely crushed Oreo cookie crumbs with a little bit of melted butter and pressing it into a tart pan.
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