Monday, December 12, 2016

Raspberry Chocolate Tart 30 mins to make, serves 8


Author: 
Serves: 8
INGREDIENTS
  • 32 chocolate wafer cookies (approximately a 9 ounce package)
  • ½ teaspoon salt
  • 6 tablespoons butter, melted
  • 1-1/4 cups heavy cream
  • 1 cup dark chocolate chips
  • 1 cup Robert Rothschild Farm Raspberry Chocolate Sauce
  • chocolate bar and fresh raspberries, for garnish
INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor, add cookies and salt. Process until cookies are fine crumbs.
  3. Add melted butter and pulse until just combined.
  4. Press crumbs up sides and along bottom of tart pan with removable bottom.
  5. Place tart pan on baking sheet and bake for 20 minutes or until set. Allow to cool completely.
  6. Meanwhile, in a microwave safe bowl, add heavy cream, chocolate chips and raspberry chocolate sauce. Microwave on HIGH 1 minute and whisk together.
  7. Pour raspberry chocolate mixture into tart shell.
  8. Refrigerate until set.
  9. Garnish with chocolate curls and raspberries.

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