There is simply so much going on in this decadent chocolate dessert that I really had no idea how to name or label it.
Crust: dark chocolate graham cracker bake
Cream Layer: lightly sweetened vanilla cream cheese with fresh raspberries
Dark Chocolate Ganache: DARK chocolate and cream ganache topped, again, with fresh raspberries
It’s simple – yet profoundly dark and delicious.
It was a birthday gift – it was adored – it was consumed – and it was guilt-free in every way (even with chocolate covering her cheeks, her lips, and her fingers!) 😋
Dark Chocolate Graham Raspberry Cream Ganache Tart
Crust:
10 oz. dark chocolate graham crackers, processed into a fine crumb
8 Tbs. butter, melted
Preheat the oven to 425 degrees.
Mix together the cookie crumbs and butter until well combined and press down into the bottom of a parchment linked quick release pan.
Bake for 10-12 minutes, until gloriously fragrant.
Remove from the oven and allow to cool.
Raspberry Cream:
8 oz. cream cheese, room temperature
3/4 cup powdered sugar
1/2 tsp. vanilla extract
1 pint fresh raspberries
Using a food processor, whip together all ingredients until creamy and smooth.
Spread over the top of the cooled chocolate cookie crust.
Top with a decorative layer of fresh raspberries, covering as much surface as possible.
Chill until set.
Dark Chocolate Ganache:
10 oz. ultra dark chocolate chunks
1/4 cup heavy whipping cream
1 pint fresh raspberries
Over very low heat, melt the chocolate chunks and whisk in the cream until smooth and silky.
Pour over the top of the creamy raspberry layer.
Tap the sides of the pan until the chocolate is like velvet, without any lumps, bumps, crinkles, or seams.
Chill for several hours.
Decorate with fresh raspberries and any other accoutrements for delight.
