Recipe:
Crust
1-1/2 cups Oreo Cookie Crumbs or chocolate wafer crumbs
1/4 cup sugar
4 tbsp. melted butter
10" tart pan with removable bottom or 9" pie plate
Filling
16 oz. semisweet chocolate chips
1 tbsp. light corn syrup
1 cup heavy cream
2 pints fresh raspberries
whipped cream for garnish, optional
1. Preheat oven to 350 degrees
2. Mix together the cookie crumbs, melted butter, and sugar and press evenly into tart pan or pie plate.
3. Bake for 20 minutes. Cool completely on wire rack before filling.
4. Heat the cream in a medium saucepan over low heat until very hot, but not boiling.
5. Add the chocolate chips and corn syrup; cover pan a let sit for 4 minutes until chocolate is melted.
6. Whisk mixture until cream and chocolate are combined, and mixture is shiny and smooth.
7. Spread one pint of the berries over the cookie crust.
8. Gently pour the chocolate over the raspberries, and smooth out the top, if necessary.
9. Refrigerate for 2 hours until ganache is set.
10. Decorate the top with the other pint of raspberries.
11. If desired, top each slice with a dollop of whipped cream.
Yield: 10 servings
460 calories per slice
6 gms. fiber
Note: The crust is easier to cut, because the butter softens, if the tart sits at room temperature for at least 1/2 hour before serving.
2 comments:
That does indeed look rich! A tiny sliver is all one needs at a time.
I would agree with you, Patti. Bob, on the other hand, would not! He says, "it's never too rich", when it comes to a chocolate dessert
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