Recipe: Chocolate Raspberry Tart

November 03, 2013 Post Comment

Hello foodies ! Another baking postttt ! If you have follow my insta, you would probably know that I bake for my big aunt for her birthday, but the epic thing was... we bake one week earlier than her birthday due to some not-looking-at-the-date problem, hehe...

Anyway, back to my recipe, it's from laura vitale, a baking youtuber !

Ingredients:
1 ½ cups of Chocolate Graham Cracker Crumbs1 Tbsp of Sugar½ Cup of Melted Butter1 ¼ cup of Semisweet Chocolate Chips1 cup of Heavy Cream¼ tsp of SaltAbout 3 cups of Fresh Raspberries

Gotten this measuring spoon from wedding, it's so freaking cute righttt !! hahahas #vaingirlsarelikethis

Directions:

1) Preheat the oven to 350 degrees. Spray a 9” tart pan with non stick cooking spray and set aside.

2) In a large bowl, mix together the crushed chocolate graham crackers, melted butter and sugar. Press this mixture in the tart pan making sure you press it very evenly. Place it on a baking sheet and refrigerate it for about 20 minutes.

3) Bake it at 350 degrees for about 10 minutes. Let it cool completely.

4) Place 1 cup of the raspberries in a blender and puree it. Pass it through a fine sieve and get rid of the solids.

5) Place the chocolate chips in a bowl and set aside. Place the heavy cream in a small sauce pan and bring it to a simmer.

6) Pour the heavy cream over the chocolate and let it sit for a few minutes. Stir until the chocolate is all melted and then stir in the raspberry puree and salt.

7) Pour the chocolate mixture into the baked tart shell and chill it in the fridge for about an hour and a half. Arrange the raspberries over the top and place it back in the fridge for another hour or so.

Recipe By: Laura Vitale

Some of pictures of our baking session !

Step 3:

step 5 and 6; the raspberry could be more, and maybe you all want to try mixing both white chocolate and dark chocolate, as just white chocolate is abit too milky.