Chocolate Raspberry Tart


1+1/2 cups Chocolate Graham Cracker Crumbs
1 tablespoon Sugar
1/2 cup melted Butter
1+1/4 cups Semi-sweet Chocolate Chips
1 cup heavy Cream
1/4 teaspoon Salt
3 cups fresh Raspberries

1) Preheat the oven to 180°C. (350°F.).
Spray a 23 cm (9”) tart pan with non-stick cooking spray and set aside.
2) In a large bowl, mix together the crushed chocolate crackers, melted butter and sugar.
Press this mixture in the tart pan making sure you press it very evenly.
Place it on a baking sheet and refrigerate it for about 20 minutes.
3) Bake it at 180°C. (350°F.) for about 10 minutes.
Let it cool completely.
4) Place 1 cup of the raspberries in a blender and puree it.
Pass it through a fine sieve and get rid of the solids.
5) Place the chocolate chips in a bowl and set aside.
Place the heavy cream in a small sauce pan and bring it to a simmer.
6) Pour the heavy cream over the chocolate and let it sit for a few minutes.
Stir until the chocolate is all melted and then stir in the raspberry puree and salt.
7) Pour the chocolate mixture into the baked tart shell and chill it in the fridge for about an hour and a half.
Arrange the raspberries over the top and place it back in the fridge for another hour or so.
Serves 8.


Homemade Graham Crackers
Homemade Graham Crackers
1+1/2 cups (190 g) Plain Flour
1 cup (125 g) Whole-Wheat Flour
1/2 cup (30 g) Wheat Bran
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1 cup (250 g) Unsalted Butter – room temperature
1/2 cup (125 g) Brown Sugar
2 tablespoons (30 g) Honey

Preheat oven to 180°C (350°F)
In a medium bowl combine flours, wheat bran, salt, baking soda, cinnamon and cloves.
In another bowl, mix the butter with sugar and honey until fluffy.
With mixer speed to low incorporate the flour mixture and mix until combined.
If necessary use your hands to form a dough.
Divide the dough into 2 pieces.
Place one piece of dough onto a parchment paper.
Cover with another parchment paper and start rolling the dough into a rectangle of about 1 cm (1/8”) thick.
Remove the parchment paper on top and
using a pastry cutter cut the edges to form a perfect rectangle and then
cut into smaller rectangles about 5 x 12 cm (2 x 5”).
Prick crackers using a fork.
Slide the parchment paper into a baking sheet.
If you want you can freeze at this point to chill for 20 minutes and get firm before baking.
Bake for 9 to 10 minutes until dark golden brown.
Let cool on sheet for 5 minutes and then transfer crackers to wire racks to cool completely.
Crackers can be stored in an airtight container at room temperature for up to 5 days.
Makes about 20 to 25 crackers.