Chocolate Raspberry Tart

Not sure what to bring for Thanksgiving? Maybe, a snack for one?

However you decide to eat it, in the bathroom while hiding out. Or for breakfast… no one is judging. Do you boo!

This chocolate raspberry graham cracker tart speaks for itself!! I could not ask for a more satisfying dessert. 

Preheat oven 350°

Lightly spray with cooking spray or rub with coconut oil a 9-inch tart pan with a removable bottom.

*1 1/2 pack of Chocolate Graham crackers.
*8 Tbsp unsalted butter
*12 ounces Semi sweet chocolate
*1 1/4 C. Heavy cream
*raspberries for decorating. 

1) Crush *chocolate graham crackers in a food processor or blender.

2)* melt 8 tablespoons (1 stick) of unsalted butter

3 ) In a bowl mix chocolate *graham crackers crumbs and *melted butter together, then press firmly into the bottom of a tart pan 1 to 2 inches up the sides. Using the flat-bottomed of a measuring cup to do this step is a must. Take your time with this step it’s important for the Integrity of the crust once the pan is removed.

4) Bake the crust for 8 to 10 minutes, then remove from the oven and cool completely.

5) Place the *semi sweet or dark  chocolate whichever you prefer into a heat-proof bowl.  Meanwhile heat the *heavy cream in a small saucepan over medium-low heat until very hot. **not boiling** Pour the cream over the chocolate and let it sit for a minute or so. With a rubber spatula stir until the chocolate is completely melted. Pour the chocolate ganache over the cooled chocolate graham cracker crust and smooth out the top.

6) Place in the refrigerator and let set for 2 to 3 hours. When done chilling decorate your heart’s desire with raspberries. Have fun with this step.  *optional * dust with powdered sugar before serving. keep refrigerated until ready to serve.**  Enjoy!!😊

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