Chocolate Raspberry Tart

By phpbyte

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Ingredients

Whipped cream
Crust:
1-1/2 cups Oreo® Cookie Crumbs or chocolate wafer crumbs
1/4 cup sugar
4 Tablespoons melted butter
10" tart pan with removable bottom or 9" pie plate
Filling:
16 oz. semisweet chocolate chips
1 Tablespoon light corn syrup
1 cup heavy cream
2 pints fresh raspberries

Details

Servings 12
Level of difficulty Average
Preparation time 5mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Preheat oven to 350° F. Mix the cookie crumbs, melted butter, and sugar together and press evenly into tart pan.

Step 2

Bake in oven at 350° F for 20 minutes. Let cool for 20 minutes.

Step 3

Place the chocolate chips and corn syrup into a heat-proof bowl. Heat the cream over low flame until very hot but not boiling. Pour the cream over the chocolate and let sit for four minutes. Then stir to melt chocolate. Keep stirring until the chocolate and cream are combined. (The final mixture should look shiny and smooth.)

Step 4

Spread one of the pints of raspberries across the bottom of the tart crust. Gently pour the chocolate over the raspberries, and smooth out the top, if necessary.

Step 5

Place in the refrigerator and let set for 2 hours. Decorate the top with the other pint of raspberries and some whipped cream.