Chocolate Raspberry Tart

A simple and delicious finish for any chocolate fan. From Emily Richard's self published cookbook "Get In The Kitchen And Cook". For a tart with a beautiful sheen, make it earlier in the day and allow it to set at room temperature for at least 4 hours. For a quicker set, refrigerate it.


  • 1-1/2 cups chocolate cookie crumbs
  • ¼ cup butter, melted
  • 1 cup fresh raspberries
  • 8 oz chopped Ambrosia chocolate (Madagascar, Peru or Venezula bars are great options, about 2 bars)
  • 2 tbsp unsalted butter, softened
  • 1 cup whipping cream
  • 2 tbsp Chambord liqueur or Frambroise
  • Topping:
  • 1 cup whipping cream
  • 1 vanilla bean, seeds scraped from pod
  • 1 tbsp chopped chocolate (save a square or two of the above bar for garnish)


  1. In bowl combine cookie crumbs and butter until moistened. Pat evenly into bottom and up side of 9-inch (23 cm) French tart pan with removable bottom. Bake in 350°F oven for about 10 minutes or until firm. Let cool. Sprinkle with raspberries. Set aside.
  2. Place chocolate and butter in heatproof bowl. In saucepan bring cream to boil over medium heat. Immediately pour over chocolate and butter. Let stand for 1 minute. Add Chambord. Slowly whisk or stir chocolate until melted. Gently pour into tart shell to cover raspberries. Allow the tart to set at room temperature for about 4 hours. (For faster setting time, you can place it in refrigerator for about 2 hours or until set but it will lose its sheen.)
  3. Topping: In bowl, whip cream and vanilla bean seeds until soft peaks form. Attractively spread top with cream. Sprinkle with reserved chopped chocolate and a few berries before serving.


Makes 8 to 10 servings

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