Servings
10
Prep Time
30 min
Plus refrigeration
Recipe by
Plugrà® 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.
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