This rich and delicious chocolate tart is bejeweled with raspberries and almonds, and perfectly portioned to serve two to four guests. No added sugar and can be gluten-free depending on what type of cookie used for the crumb crust.
Course:
Dessert
Keyword:
chocolate, raspberry, tart
Servings: 4
Ingredients
1tbspbuttermelted
8sugar-free “oreo” type cookiescrushed (or 2/3 cup crumbs of another crunchy cookie)
4oz.heavy cream (aka whipping cream)1/2 cup
4oz.sugar-free dark chocolatefinely chopped (or sugar free chocolate chips)
15Fresh raspberries
1tbspslivered almondstoasted
Instructions
Preheat oven (or toaster oven) to 350F.
Add melted butter and cookie crumbs to tart pan. Stir together until combined. Press down with fingers to compact crumb mixture into pan, pushing it up the sides at least 1/2"-inch.
Bake crust for 8 minutes. Remove and let cool completely.
To make filling, add cream to microwave-save bowl or glass measuring cup. Heat on high for about 45 seconds until hot, but not boiling. Remove and add finely chopped chocolate (or mini chocolate chips). Stir until chocolate melts into the cream and mixture is glossy and smooth. If needed, can stick back in microwave for 5-10 seconds if come pieces haven’t melted.
Pour this mixture into the cooled crust, using a spatula to scrape out every last bit of that goodness.
Transfer to fridge for about 10 minutes to allow the ganache to set up. Then add raspberries and almonds on top, let chill another 10 minutes or until ready to serve.
Cut in wedges, serves 2 to 4 depending on appetite. Store any leftovers, covered and in the fridge for up to 5 days.