Raspberry Chocolate Tart with Biscotti Crust
This tart is rich, creamy, and delicious! The biscotti is a nice surprise and it adds some dimension to the dessert. The filling is so creamy! And making it is shockingly straightforward. The only thing I would do differently is I would be more careful when covering with plastic wrap. As you can see from the photo, the plastic wrap did not go on smooth so little dips in the surface of the filling developed. However, this subtlety did NOT affect the taste or the presentation. It is really a lovely dessert—A perfect ending to a dinner party.
Also, there is something very Valentine’s Day about this dessert. The berries, the chocolate, the richness. Spoil your honey–better yet–spoil yourself!
Raspberry Chocolate Tart with Biscotti Crust:
- 8 ounces biscotti cookies
- 6 tablespoons unsalted butter, melted
- 1/3 cup raspberry sauce (recipe follows)
- 10 ounces semi-sweet chocolate, roughly chopped
- 1 cup heavy whipping cream
- 1 cup fresh or frozen (thawed) raspberries
- 2 tablespoons sugar
- Fresh raspberries
Make the biscotti crust
Preheat oven to 350 F. Generously grease a 9 inch fluted tart pan.
Using your food processor, blender, or Magic Bullet* puree the biscotti until they are finely ground. Transfer crumbs to a bowl and add the melted butter. Stir to combine. Press the mixture firmly and evenly into the bottom and up the sides of the tart pan. Bake in preheated oven for 12-18 minutes, or until golden brown. Remove from oven and cool in the tart pan on a wire rack.
Make the filling
First make the raspberry sauce by pureeing the raspberries in your food processor, blender, or Magic Bullet until smooth. Pour into a strainer set over a bowl and use a rubber spatula to push the puree through the strainer into the bowl. The seeds will remain in the strainer. Add sugar and stir to dissolve. Set aside.
Place chopped chocolate in a bowl and set aside. In a saucepan, bring heavy whipping cream to a boil. Immediately pour over chocolate and let sit for five minutes. Stir until smooth. Stir in 1/3 cup of the raspberry sauce.
Pour the filling into the cooled tart crust. Smooth the top with an offset spatula. Cover with plastic wrap and refrigerate overnight.
Just before serving, top with fresh raspberries!
*Do you own a Magic Bullet? It is a perfect tool for recipes like this tart! In the time it takes to pull your food processor out, you can have small chopping or pureeing tasks done with the Magic Bullet ! It took literally minutes to puree the biscotti and then the the raspberries. When working with small quantities, this little gadget is extremely efficient.