Dark Chocolate Tart

Decadent doesn’t have to be difficult — as shown by this stunning no-bake dessert.

Servings
10
Prep Time
30 min
Plus refrigeration
Recipe by
Plugrá® Kitchens
Ingredients

Crust

1½ cups (170g) packed chocolate wafer cookie crumbs, about 28 cookies
2 tbsp. (25g) granulated sugar
3 tbsp. (42g) Plugrá® Premium Butter, unsalted, melted

Filling

1 cup (120g) heavy cream
10 oz. (255g) bittersweet chocolate (not more than 65% cacao is best), chopped
2 oz. (56g) Plugrá® Premium Butter, unsalted
1 tsp. (5g) vanilla extract
¼ tsp. (2g) salt

Topping

½ oz. piece of bittersweet chocolate
¾ cup heavy whipping cream
2 tbsp. granulated sugar
½ tsp. vanilla extract
10 raspberries
Steps
1
Crust: Preheat oven to 350°F. Crust: Combine the chocolate cookie crumbs, sugar and butter; press onto the sides and bottom of a 9-inch tart pan with a removable bottom.
2
Filling: Bring cream to a boil and pour over chocolate and butter in a bowl and let stand 5 minutes. Gently stir with a whisk until smooth.
3
Pour filling into crust. Refrigerate until firm.
4
Topping: Shave the chocolate onto the center top of the tart with a vegetable peeler. Combine the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on high until cream forms firm peaks. Transfer to a pastry bag fitted with a star tip and pipe a border on the tart's top edges. Place the raspberries on the cream.
Note:
Allow the tart to sit at room temperature for 15 minutes for easier removal of the sides of the pan.