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Bittersweet Chocolate Tart with Raspberries
- 11 ounces Green & Black's Organic Baking Chocolate, finely chopped (can use slightly less)
- 1 cup heavy cream
- 2/3 cup low-fat milk
- 1 large egg plus 1 egg yolk, lightly beaten
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 pre-baked 10-inch sweet tart shell
- 2 cups whipped cream
- 1 pint fresh raspberries
Preheat oven to 350°F.
Place chopped chocolate in a large metal bowl over a simmering saucepan of water to start melting.
Meanwhile, heat cream and milk until hot but not boiling.
Whisk hot milk mixture into melting chocolate until all chocolate is melted and smooth. Remove from heat and set aside.
In another large bowl, whisk together eggs, vanilla and salt then continue to whisk as you gradually add the chocolate mixture.
Pour filling into prepared crust. Bake tart until filling is almost set in center about 20 minutes. It will firm up more after coming out of the oven.
Transfer to rack and let cool 15 minutes.
Remove outer ring of pan and serve tart warm with whipped cream and fresh raspberries.
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- 11 ounces Green & Black's Organic Baking Chocolate, finely chopped (can use slightly less)
- 1 cup heavy cream
- 2/3 cup low-fat milk
- 1 large egg plus 1 egg yolk, lightly beaten
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 pre-baked 10-inch sweet tart shell
- 2 cups whipped cream
- 1 pint fresh raspberries