chocolate raspberry tart

this simple tart will impress your guests every time.  from the chefs at everyday food, one of Martha’s magazines, the chocolate raspberry tart can be adapted to many changes.  it could be served with vanilla ice cream or whipped cream, or even prepared with a graham cracker crust if desired.  this tart will keep overnight in the refrigerator.  any fruit could be used as a topping, but add the fruit just before serving.  the filling is very firm, so the raspberries will not sink into the filling after it is chilled.

to make the tart crust, which can be used for any type of tart:  preheat the oven to 350 degrees.  in a processor, combine 8 ounces of chocolate wafer cookies or use precrushed Oreo crumbs.  add 2 tablespoons of sugar and a few sprinkles of coarse salt.  then melt 3/4 stick or 6 tablespoons of unsalted butter.  add and stir.  fill a 9 inch fluted tart pan with a removable bottom and place on a baking sheet.  bake for about 15 to 20 minutes, and then allow time to cool.

next, make the filling.  in a bowl, add 12 ounces of semisweet chocolate and a pinch of salt. a combination of chocolate could also be used. then, in a small saucepan, bring 1 and 1/4 cups of heavy cream to a slight simmer.  pour the warm cream over the chocolate and allow to stand for 1 minute.  stir until the chocolate melts and mixes with the cream evenly.  this make take a few minutes.

place melted chocolate into the cooled tart crust and place in the refrigerator at least for 30 or more minutes prior to serving. decorate with fruit.  select from strawberries, raspberries, peaches, or kiwi.

this is a delicious tart and will be enjoyed by your guests for any summer event.

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