Raspberry Chocolate Tart Recipe | Breakfast Care

Raspberry Chocolate Tart is creamy, delicious and easy to make.

  • 1 tsp coarse salt
  • 2 teaspoon hazelnuts, crushed
  • 2 teaspoon pomegranate seeds

1. Preheat oven to 350 degrees.
2. In a blender,add cookies, sugar, and 1/2 teaspoon salt and blend until crumbs form.
3. Add butter and pulse until mixture just comes together.
4. Press crumbs firmly into a tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let down to cool.
5. In a large bowl, combine chocolate and pinch of salt.
6. In a small pan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth.
7. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes.
8. Remove tart from pan and scatter raspberries, crushed hazelnuts and pomegranate seeds on the top.
9. Place in the refrigerator for 1-3 hours for cool down.
10. Slice and serve.
11. Enjoy!

Store leftovers in refrigerator.

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