Categories: Dessert, Pie, Raspberries
Ingredients
- 9 ounces chocolate wafers , broken into large pieces
- 1/2 cup unsalted butter , melted
- 2 pints ripe raspberries , divided
- 15 ounces bittersweet chocolate or 15 ounces semisweet chocolate , chopped
- 1 1/2 cups whipping cream
- salt , a pinch
Directions
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Preheat the oven to 350°.
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Butter an 11-inch fluted tart pan with a removable bottom.
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Pulse the wafers in a food processor until finely ground.
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Add the butter and pulse until well combined.
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Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
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Bake for 12-15 minutes, until the crust is dry and set.
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Let cool on a wire rack.
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Pulse 1/2 pint of raspberries in a food processor just until broken up.
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Pour through a strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
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Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally.
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Remove the pan from the heat and whisk in the raspberry puree and the salt.
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Scatter 1/2 pint of berries over the bottom of the cooled crust.
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Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries.
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Refrigerate, tightly wrapped, for at least 6 hours, or overnight.
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Refrigerate the remaining berries for garnish.
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To serve, remove the side of the pan, scatter the remaining berries over the tart, and cut into thin wedges.