I simply love to bake desserts. It’s just one of my things. AND, I so adore the creativity that lies behind the craft: concocting new and different flavor combinations that will both surprise the palate and wow the eyes that behold the magnificence.
This particular occasion called for a bit of wowing…chocolate for sure, but DOUBLE chocolate with sweet raspberry and gorgeous Cyprus Flake Salt: Double Chocolate Raspberry Salted Silk Tart.

Double Chocolate Raspberry Salted Silk Tart

Crust:
12 oz. chocolate wafer cookies
8 Tbs. salted butter

Raspberry Layer:
12 oz. Raspberry Preserves

Chocolate Silk Layer:
12 oz. dark chocolate chunks
8 oz. heavy cream
1 cup fresh raspberries
2 tsp. Hamptons Cyprus Flake Salt

Preheat the oven to 350 degrees. Pulse the chocolate cookies into a fine crumble in the large bowl of a food processor. Melt the butter and pulse that into the cookies.
Line a quick release tart pan with parchment paper and press the cookie filling into the bottom and up the sides. Bake for about 12 minutes. Remove from the oven and allow to cool – at least several hours.

Spread a thin layer of the Raspberry Preserves over the top of the crust.

Chill for a few hours again.

Once the Preserves have set in the fridge, begin the Chocolate Silk preparation. Over very low heat, in a small pot, warm the cream to just a simmer. Stir in the chocolate until completely melted and silky. DO NOT STOP stirring. Pour the chocolate sauce over the raspberry layer of the tart. Chill again for at least 1 hour.

Decorate with fresh raspberries and Cyprus salt.**

**This dessert needs to be chilled for storage. The glossy sheen will be lost in the fridge, but will return by placing on the counter to bring to room temperature for a few hours before serving.

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