★Ingredients
For the crust:
1 cup graham cracker crumbs
1/4 cup sugar
For the filling:
1 cup heavy cream
1/4 cup melted butter
8 oz (225 g) dark chocolate, chopped
1 tsp vanilla extract
For the topping:
1 cup fresh raspberries
1-2 tbsp powdered sugar (optional, for dusting)
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★Instructions
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom and up the sides of a tart pan to form an even crust.
- Bake for 8-10 minutes, then let it cool completely.
- Make the chocolate filling:
- Heat the heavy cream in a saucepan over medium heat until it starts to simmer.
- Remove from heat and add the chopped chocolate. Let it sit for 2 minutes, then stir until smooth and fully melted.
- Stir in the vanilla extract.
- Assemble the tart:
- Pour the chocolate filling into the cooled crust and spread it evenly.
- Refrigerate for at least 2 hours, or until the filling is set.
- Add the topping:
- Before serving, arrange the fresh raspberries on top of the tart.
- If desired, dust with powdered sugar for extra sweetness.
- Serve and enjoy:
- Slice and serve chilled.
Enjoy!