This was rich! If you're one of those people that craves a deeply indulgent chocolate desert, then this is for you! With a chocolate wafer crust and a dark chocolate ganache, the chocolate boxes are checked! With a raspberry filling and fresh raspberry topping, the depth of flavors was truly luscious. (Yeah, I know that sounds a little silly, but its true.) My silly brain decided to make the crust, raspberry sauce, filling and some ginger simple syrup (for another recipe) all at the same time. I looked like one of those cartoon characters covered in food with an exacerbated look on their face. But assuming you're not trying to do all of the above simultaneously while getting kids ready to leave the house, its a fairly stress free desert. Not to mention how beautiful it looks. I mean, it looks like a lot more effort than it really is!
6 oz chocolate wafers (2/3 a package)
2 oz slivered almonds
6 tbsp butter
1/4 cup brown sugar
2 cups frozen raspberries
1/4 cup raspberry preserves
1 tbsp white sugar
2 cups heavy whipping cream
16 oz (4 bars) dark baking chocolate
A pinch of salt
2 large cartons of fresh raspberries
For the crust:
1. Crush the wafer cookies and the almonds into a fine blend in a food processor. Put them into a mixing bowl.
2. Add the melted butter and the brown sugar. Mix them together with a fork and press into a greased tart pan.
3. Bake for 8-10 minutes at 350 degrees.
For the Raspberry Filling:
1. Defrost and puree the frozen raspberries in a blender/food processor until smooth. Mix the raspberry jam and the sugar in as well.
2. Transfer to a saute pan and reduce for 5-8 minutes. Make sure you stir it frequently since the sugar from the raspberries with burn if you do not.
3. Pour it over the crust and smooth out until it evenly covers the base.
For the Ganache Filling:
1. In a sauce pan, heat 2 cups of heavy whipping cream to a low boil and reduce heat.
2. Slowly stir in 4 bars of dark (semi-sweet, or milk) baking chocolate. Its a good idea to cut your chocolate up a bit so that none of it burns.
3. Once the chocolate has melted, whisk in 2 eggs.
4. Pour the mixture into the tart pan and bake in the oven for 20-25 minutes. Check it at 18 to make sure that the top isn't starting to crack, if it is, remove the tart pan.
5. Once the tart has baked in the oven, arrange the raspberries in circles on the top, filling the entirety of the tart's surface.
6. Refrigerate at least 5 hours or overnight before serving.