Friday, February 17, 2017

Raspberry Chocolate Tart

Proverbio Italiano of the day:
"Non è tutto oro quello che luccica."

Meaning: Not all that glitters is gold. Whenever I bring up a certain situation or complain about something to my Mamma, she always says this proverb to me. It's been engrained in my mind ever since.  

With Valentine's Day around the corner, I found myself flipping through certain magazines and I found this amazing recipe at the very end. 

The original recipe called for raspberry jam to be used as well, but I found that chocolate and fresh raspberries was simpler and delicious enough on its own. I also didn't have any raspberry jam on hand... but it worked out without better anyway :). 

It's super sweet, so make sure you do share and don't attempt to eat it all in one sitting. ;) Buon Appetito!


15-20 Oreo or cream-filled sandwich cookies
3 tbsp. unsalted butter, melted
8 oz. dark chocolate bar (chopped) or chocolate chips
1 1/4 cups heavy cream
2 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. salt
fresh strawberries
powdered sugar

let's make it

1. Place cookies in a food processor until finely ground. 
Transfer the crumbs to a medium bowl and stir in melted butter until well combined. 

2. Press mixture firmly into a 9 inch tart pan. Freeze crust for about 30 minutes. 

3. Preheat oven to 350°. Remove the crust from freezer and bake in oven until it begins to smell chocolaty (8-10 minutes).  
4. Let crust cool for another 30 minutes. 

5. Place chopped chocolate or chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it begins to simmer. 

6. Pour hot cream over chocolate in bowl, let it stand for 2 minutes and then begin to stir until it melts into a smooth mixture. 

7. Whisk in the eggs, vanilla extract and salt. 

8. Pour the mixture into the crust and bake for 25-30 minutes. 
The tart sides should be set but the center still wobbly. 

9. Chill in the refrigerator for about 1-2 hours. 

10. Decorate with fresh raspberries and powdered sugar.

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