Thursday, January 17, 2013

chocolate raspberry tart

sometimes i pinch myself because i think my life is so ridiculously amazing.
these last few days in seattle have been gorgeous... 
freezing, but perfectly SUNNY, without a cloud in the sky. 
and days and nights have been filled with adventure.

sometimes i ask myself 'does it get any better than this???'
and then i remember, oh yes, it does. it starts all over again tomorrow :)

this is the easiest tart that has ever been made.
if you're overwhelmed at the prospect of a fancy dessert - give this a try.
crazy easy - and looks great. perfect to impress someone special :)

recipe via martha stewart

32 chocolate wafer cookies
2 tablespoons sugar
course salt
6 tablespoons (3/4 stick) unsalted butter, meltede
12 oz semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries


1. preheat oven to 350 degrees.

2. in food processor, combine cookies, sugar, and 1/2 teaspoon salt.
process until very fine crumbs form.
add butter and pulse until mixture just comes together.
press crumbs firmly into a 9-inch fluted tart pan with removable bottome.
place on baking sheet and bake until crust is dry and set, 20 minutes. let cool.

**mine needed to bake about 5 extra minutes**

3. in a large bowl, combine chocolate and pinch of salt.

4. in a small saucepan, bring cream to a bare simmer over medium-high heat.
immediately pour cream over chocolate and let stand 1 minute.
stir gently until chocolate melts and mixture is completely smooth.
pour chocolate into cooled tart shell and refrigerate until set, about 30 minutes.
to serve, remove tart from pan and top with raspberries.

5. enjoy! :)

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