Raspberry Chocolate Ganache Tart

MMM. Yep, another 10/10 is here.  That is, if you like raspberries and chocolate...I'm not a huge raspberry fan, but with chocolate, oh yeah, bring it on!  I will absolutely be making this again and again.

Update/note: One, you may need to add slightly more butter during the crust making. Two, I scaled this up to make for a 10 1/2" pan and it worked great! Use 1.25 times the recipe. The ganache layer won't be quite as deep, but this is still just as great!

Link to my YouTube "making of the recipe" video: https://youtu.be/EPQedTOYXjY

Link to original recipe: https://www.forkknifeswoon.com/raspberry-chocolate-ganache-tart/

Ingredients:

for the crust--

10 1/2 chocolate graham cracker sheets (should yield 1 1/2 cups when crushed)

1/4 c. light brown sugar (packed)

1/4 tsp. kosher salt

6 T. unsalted butter, melted

for the chocolate ganache--

12 oz. bittersweet chocolate (I used 8 oz. of Ghirardelli 60% and 4 oz. of Lindt 70%), chopped

1 1/4 c. heavy cream

1 tsp. vanilla extract

top with: 6 oz. fresh raspberries (rinsed and dried gently on a paper towel)

Directions:

1. Make the crust: Heat oven to 375°F.  Break chocolate graham crackers in to small chunks in food processor fitted with chopping blade.  Process crackers until they are all crumbs.

2. Add the brown sugar, kosher salt, and melted butter.  Pulse to process until completely combined.

3. Use a flat-bottomed measuring cup to spread and press crumb mixture into a 9" tart pan with removable bottom, until evenly spread across bottom and around edges (should come up around 3/4" around edges).  Bake for 6-7 min, then cool completely on a cooling rack (not sure how long it took--would guess less than 30 min).

4. Make the ganache: Place the chopped chocolate in a large, heatproof mixing bowl.  Heat the heavy cream in a medium saucepan over medium heat.  Watch carefully--as soon as it reaches simmer, remove from heat, add the vanilla, then pour over the chopped chocolate.  Wait for 2-3 minutes (I went 2 1/2), then stir gently until combined and chocolate looks shiny.

5. Pour ganache into cooled chocolate crust, then spread evenly.  Gently nestle raspberries in ganache, evenly spacing across top of tart.  Let set on countertop for 2 hours before carefully separating bottom from side piece of tart pan.  Serve and enjoy!  (Refrigerate leftover portion of tart with loose covering/lid.)