Chocolate Raspberry Cream Tart

This delightful Chocolate Raspberry Cream Tart features a rich chocolate crust filled with a velvety chocolate cream, topped with a vibrant raspberry puree and garnished with freeze-dried raspberries. The combination of deep chocolate flavors and the tartness of raspberries creates a perfect balance, making this dessert both indulgent and refreshing.

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 8 oz dark chocolate, chopped
• 1/2 cup cocoa butter, melted
• 1/2 cup red raspberry puree
• 2 tablespoons corn syrup
• 1/4 cup freeze-dried raspberries
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the chocolate cookie crumbs with melted butter until well combined. Press the mixture into a tart pan to form a crust. Bake for 10 minutes, then let it cool.
3. In a saucepan over low heat, combine the chopped dark chocolate and cocoa butter, stirring until melted and smooth. Remove from heat.
4. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the melted chocolate mixture into the whipped cream until well combined.
5. Pour the chocolate cream into the cooled tart crust and smooth the top. Chill in the refrigerator for at least 2 hours until set.
6. Once the tart is set, drizzle the raspberry puree over the top and sprinkle with freeze-dried raspberries for garnish before serving.