For Christmas dinner dessert I asked my parents what they would like me to bake…
I neglected to take a picture of the finished product though! 😦 Here is the almost finished tart.
It is a super easy recipe and so very tasty. I made it in the summer the first time with the raspberries from our garden. I had to use frozen raspberries this time, and I sort of goofed while creating the syrup, but it still tasted amazing.
8 oz biscotti
5-6 tbsp melted butter
1 cup fresh or frozen raspberries
2 tbsp granulated sugar
10 oz semi or bittersweet chocolate, chopped
1 cup heavy whipping cream
Take your biscotti and break it into chunks (or use the mini ones) and put it in the food processor. Pulse until finely ground.
Transfer to a bowl and stir in melted butter. Press this into and up the sides of a tart pan.
I was lacking a tart pan, this being a spur of the moment bake and not in my own kitchen, so I used a glass pie plate. Worked fine, but doesn’t look as nice.
Bake @ 350° for 15 minutes. Cool completely on a wire rack before adding filling.
Place raspberries (thawed) into the food processor and process until broken apart – don’t process too much or you will end up pulverizing them and get more of a paste rather than a juice.
Put the berries into a mesh strainer and place over a bowl. Press the raspberries to extract the juices. Add sugar to taste. You need 1/3 cup of this syrup.
My mom put the extra sauce into her yogurt the next morning. Apparently it was pretty tasty.
Place chopped chocolate into a stainless steel bowl.
Heat cream in a small saucepan. Bring just to a boil and immediately pour over chopped chocolate. Let sit for 5 minutes before stirring until smooth.
Stir in the raspberry syrup.
Pour filling into baked, cooled crust. Smooth the top with an offset spatula (or just wiggle it a little until it all evens out). Cool, then cover and refrigerate over night.
Merry Christmas 😀