Raspberry Chocolate Ganache Tart

Prep Time

10 Minutes

Cook Time

10 Minutes

Total Time

20 Minutes

Serves

8 Servings

Made with

Ingredients

FOR CHOCOLATE COOKIE CRUST

  • 1½ cups crushed chocolate wafers (about 30)
  • 5 tbs unsalted butter, melted

FOR CHOCOLATE GANACHE

  • 6 Fannie May Milk Chocolate Bars
  • 1¼ cups heavy cream
  • 1 pint fresh raspberries

Equipment

  • Food Processor
  • Mixing Bowls
  • 9-inch Tart Pan
  • Knife
  • Heat-Safe Bowl
  • Simmer Pot
  • Spatula

Directions

CHOCOLATE COOKIE CRUST

  • Preheat oven to 350ºF.
  • In a food processor, crush chocolate wafer cookies until fine crumbs form, about ten 1-second pulses. Add butter and process until combined, about five 1-second pulses.
  • Transfer cookie mixture to a 9-inch tart pan. Use your hands to press the mixture into the bottom and up the sides of the pan. Bake at 350ºF for 10 minutes. Cool completely.

CHOCOLATE GANACHE FILLING

  • Chop Fannie May Milk Chocolate bars into small pieces and place in a heat-safe bowl. Set aside.
  • Heat heavy cream until hot, either a simmer on the stove or 1 minute in the microwave. Pour heavy cream over chopped chocolate and let the mixture sit for 5 minutes. Stir until smooth.
  • Pour chocolate ganache over cooled cookie crust. Transfer tart to the refrigerator to chill for 1 hour
  • Arrange fresh raspberries on top of the chocolate ganache, slice and serve.

NOTES

Store the tart covered in the refrigerator for 4 to 5 days.

This recipe also works with Fannie May Dark Chocolate bars.