Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and lightly grease a 23cm (9-inch) tart tin with a removable base. In a medium bowl, crush the digestive biscuits or chocolate wafer cookies into fine crumbs. You can do this by placing them in a food processor and pulsing until finely ground, or by putting them in a resealable plastic bag and crushing them with a rolling pin. Add the melted butter and granulated sugar to the crumbs and mix thoroughly until all the crumbs are evenly moistened. Press the mixture firmly and evenly into the base and up the sides of the prepared tart tin. Ensure the crust is compact to prevent it from crumbling. Bake the tart shell for 10-12 minutes until lightly golden. Remove from the oven and let it cool completely on a wire rack. This step is crucial for a sturdy base.200 g (7 oz) digestive biscuits or chocolate wafer cookies, 100 g (3.5 oz) unsalted butter, 1 tablespoon granulated sugar
- While the tart shell cools, prepare the raspberry layer. In a small saucepan, combine the fresh raspberries with granulated sugar (if using) and lemon juice (if using). Cook over medium heat, stirring gently, until the raspberries soften and release their juices, and the sugar has dissolved. This should take about 5-7 minutes. You want a slightly jammy consistency, but with some whole raspberries still intact. Remove from heat and let it cool slightly. Once the tart shell is cool, carefully spread this raspberry mixture evenly over the bottom.250 g (9 oz) fresh raspberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
- In a heatproof bowl, place the finely chopped dark chocolate. In another small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes to allow the chocolate to melt. Then, gently whisk the mixture starting from the center and working your way outwards, until smooth, glossy, and fully combined. Whisk in the softened butter until it's completely melted and incorporated, adding a beautiful sheen and extra richness to the ganache.200 g (7 oz) good quality dark chocolate (60-70% cocoa solids), 200 ml (7 fl oz) heavy cream (35% fat), 2 tablespoons unsalted butter
- Once the ganache is smooth, carefully pour it over the raspberry layer in the cooled tart shell. Gently spread the ganache to ensure an even layer, covering the raspberries completely. Tap the tart tin gently on the counter a couple of times to remove any air bubbles and achieve a perfectly smooth surface.
- Place the assembled Chocolate Raspberry Tart in the refrigerator for at least 2-3 hours, or preferably until the ganache is completely set and firm to the touch. This chilling time is essential for the tart to hold its shape and for the flavors to meld beautifully.
- Once the tart is set, carefully remove it from the tart tin. You can then decorate it as desired. Arrange extra fresh raspberries on top, sprinkle with chocolate shavings, dust with cocoa powder, or serve with a dollop of freshly whipped cream for an extra touch of luxury. Slice and serve chilled.Extra fresh raspberries, Chocolate shavings, Dusting of cocoa powder, Whipped cream
Notes
Leftover tart can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the tart tightly wrapped in plastic wrap and aluminum foil for up to 1-2 months. Serve chilled or allow to come to room temperature for 30-60 minutes before serving.