You’ll be surprised by how easy it is to perfect these at home
I’ve decided that chocolate is all we need to make life perfectly sweet. Especially if we are talking about a rich and velvety, intense and delicious, whipped chocolate ganache on top of a buttery crust. And I’m not just saying any crust, but an easy-to-bake chocolate Oreo cookie crust.
The vibrant and flawless raspberries, lightly dusted with powdered sugar. The dark chocolate crust on the bottom. And the lick-your-plate delicious, softly whipped chocolate layer in between. So elegant and oh-so good.
The steps for the ganache are all very simple too. Heat up the cream, pour over the chocolate, add a bit of vanilla extract and a pinch of salt. And mix until completely melted and smooth. Let the chocolate cream cool in the refrigerator for about 30 minutes to thicken. You can use the ganache just like, but I prefer to whip it up for a softer, mousse like consistency. After whipping, spoon the chocolate mixture over the crust and let the tart set in the refrigerator for another 30 minutes. Top with the raspberries and you are done!
You can make these ahead of time, and store in the refrigerator until ready to serve.