Author Notes
Every Sunday my family and I celebrate together with dinner and dessert. I've been trying different recipes that are simple, but still "wow" worthy. This is a tart recipe I adapted from Nigel Slater's Eat Cookbook. His recipe is for an incredibly simple white chocolate banana cheesecake. I wanted something that was dark chocolate and tart sized, still delicious and just as beautiful. —Rachel Basye
Ingredients
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1 packet
thin chocolate wafer cookies (9 oz)
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4 tablespoons
butter, melted
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1 packet
cream cheese (8 oz)
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8 ounces
semisweet chocolate chips
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1/4 cup
heavy cream
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1 pint
raspberries
Directions
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For crust:
Heat over to 350 degrees.
Crush cookies in a food processor. Add melted butter and pulse. Press into bottom of a 9 inch tart pan. Bake for 10 minutes.
Let cool.
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For Tart Filling:
Cream cheese in a mixer until light.
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In the meantime, heat cream until small bubbles start to form.
Pour over chocolate chips and let rest for 5 minutes.
Whisk to combine.
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Add melted chocolate to cheese and beat until well blended.
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Pour chocolate cheese mixture into prepared crust.
Top with raspberries.
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Cover loosely with plastic and chill for 2-3 hours.
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