At this point, I’ll take chocolate in any form.
But… if it can be THIS Chocolate Raspberry Tart Gluten-free, of course, then that would make me so very happy!
With all the craziness around move & getting all settled, my friend Ashley Batz offered to share this gorgeous Chocolate Tart with all of you. She did the photography and her friend, Celeste did the prop styling and baking. I met Ashley in the Bay Area, but I left before we could work together. She’s wonderful (as you can see), if you ever need someone!
The fresh raspberries and the sprinkle of powdered sugar is picture perfect. Totally party worthy.
Speaking of, I think this would be the perfect dessert for a little red carpet
judging viewing, what do you say?
Oh, I love award season. Looking at all those skinny hot bodies in STUNNING gowns. Right, and the show. Lets be real, I like the red carpet first and the show second.
However you like it, ENJOY!
Chocolate Raspberry Tart, Gluten-free
Inspired by Martha and Ashley’s new table
- 8 ounces of your favorite (gluten-free) *cookies, crushed
- two pinches of salt
- 6 tablespoons salted butter, melted
- 12 ounces of semisweet chocolate chips
- 1 1/4 cups heavy cream
- 2 cups fresh raspberries
- as much powdered sugar as you want
Preheat the oven to 350°F.
Combine cookies and a pinch of salt in a food processor. Slowly add melted butter and pulse until the mixture starts sticking. After greasing your 8 or 9 inch tart pan, press the crumbs firmly into the dish to create a crust. Place on a baking sheet and bake for 20 minutes, or until set.
While the crust is cooling, bring the cream to a simmer in a small pot. Pour the cream over the chocolate in a large bowl and stir until the chocolate melts and the mixture combines. Fold in a pinch of salt.
Pour the mixture into the cooled tart crust and refrigerate for 30 minutes, or until set.
Sprinkle with raspberries and powdered sugar.
Note: I like Pamela’s Gluten-free mini chocolate cookies or Mi-Del’s chocolate sandwich cookies.
Thank you Ashley and Celeste for sharing this gorgeous cake with everyone!
February 21 2013