Raspberry Chocolate Tart

Raspberry Chocolate Tart

Ingredients:

**For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted

**For the Filling:**
– 1 cup heavy cream
– 1/2 cup whole milk
– 12 ounces dark chocolate, finely chopped
– 1 teaspoon vanilla extract
– 2 large eggs, at room temperature
– 1 cup fresh raspberries

**For the Topping:**
– 1/2 cup fresh raspberries
– 1/4 cup chocolate chips
– Powdered sugar, for dusting

Instructions:

1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.

2. **Prepare the Crust:**
– In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
– Press the mixture evenly into the bottom and up the sides of the prepared tart pan.
– Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly.

3. **Prepare the Filling:**
– In a medium saucepan, heat the heavy cream and milk over medium heat until just simmering.
– Remove from the heat and add the chopped dark chocolate. Let it sit for 5 minutes, then stir until smooth and combined.
– Add the vanilla extract and stir to combine.
– In a small bowl, lightly beat the eggs. Gradually add the eggs to the chocolate mixture, stirring constantly until smooth.

4. **Assemble the Tart:**
– Arrange 1 cup of fresh raspberries evenly over the bottom of the crust.
– Pour the chocolate filling over the raspberries, spreading it evenly with a spatula.

5. **Bake the Tart:**
– Bake in the preheated oven for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
– Remove from the oven and let it cool completely on a wire rack.

6. **Add the Topping:**
– Once the tart is completely cool, arrange 1/2 cup of fresh raspberries on top.
– Sprinkle with chocolate chips.
– Dust with powdered sugar just before serving.

Enjoy your delicious raspberry chocolate tart!