This Raspberry Chocolate Tart tastes just as good as it looks! It’s perfect for any time and could even look beautiful on your Christmas table. It’s a show stopper. Raspberry and chocolate were made for each other and take center stage in this simple yet stunning recipe! The crust is simplified with pre-made cookie crumbs, and you can make the filling in five simple steps.
1 ½ cups chocolate sandwich cookie (chocolate wafers with a sweet creme filling) or chocolate wafer crumbs
¼ cup sugar
4 tbsp melted butter
10 in tart pan with removable bottom or 9 in pie plate
16 oz semisweet chocolate chips
1 tbsp light corn syrup
1 cup heavy cream
Whipped cream (optional)
Preheat oven to 350 degrees F.
Mix the cookie crumbs, melted butter, and sugar together and press mixture firmly into the bottom and 1 to 2 inches up the sides of a tart pan.
Bake in oven at 350 degrees F for 20 minutes. Let cool before filling.
Place chocolate chips and corn syrup into a heat-proof bowl.
Heat the cream over low flame until very hot but not boiling.
Pour the cream over the chocolate and let sit for four minutes. Then stir to melt chocolate. Keep stirring until the chocolate and cream are combined. (The final mixture should look shiny and smooth.)
Take one of the pints of raspberries and break each raspberry in two, to make smaller pieces. Spread raspberries across the bottom of the tart crust.
Gently pour the chocolate over the raspberries, and smooth out the top, if necessary.
Place in the refrigerator and let set for 2 hours. When done chilling, decorate the top with the other pint of raspberries. If desired, dust the tart with powdered sugar and/or serve with whipped cream.