Fall is undeniably here yet I am still holding on tightly to a certain sweet provision of summer, namely the raspberry. While grocery shopping and contemplating my dessert choices for this week I stumbled across a supply of raspberries so beautiful that I could not bring myself to pass them by. They were large, brightly colored, visibly juicy and ideal for topping a cake or tart. A luscious chocolate raspberry tart spans any season, it is sublime when the weather is warm but it is beautiful and rich enough to hold its own on any cold weather dessert menu. This is a semi-homemade recipe and has less than five ingredients.
Chocolate raspberry tart
- 1 Pillsbury refrigerated pie crust
- 1 cup of heavy whipping cream
- 8 ounces of semisweet chocolate chips
- 2 pints fresh raspberries*
- Optional: additional 4 ounces of chopped semisweet or chocolate chips, melted for drizzling over the top of the tart
- Grease the bottom and sides of a nine inch tart pan with a removable bottom. Gently press the pie crust onto the bottom and up the sides of the prepared pan. Using a fork, poke holes in the bottom of the crust before baking to prevent puffing or bubbling. Bake according to package directions, cool completely.
- Bring heavy whipping cream just to a boil and remove from heat. Stir in chopped chocolate until smooth. Pour into a medium sized bowl. Refrigerate for 45 minutes or until chilled but not firm.
- Beat ganache until chocolate is semi-firm and has a mousse like consistency. Spread evenly over the bottom of the pie crust. Decoratively place raspberries over the chocolate. Melt remaining 4 ounces of chocolate and drizzle over the top if desired. Refrigerate until ready to serve.
The raspberries used to prepare this tart were purchased in the produce section at Supertarget in Chaska.
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