chocolate raspberry tart

This tart came to life purely for experimentation. Ashley and Dave had just finished making their coffee table (isn't it beautiful?) so we thought we'd christen it with powdered sugar and a photo shoot.

As much as I wish I was, I'm not the kind of person who can "just whip up something" from the only five random ingredients in a pantry. Ashley and I chose this recipe because of its aesthetic-- we knew the raspberries would pop against the dark chocolate and sugar. We wanted it to be decadent.

And while I wouldn't say that this was effortless, I will say that everything fell into place nicely. It felt like a composition, not a science.

It didn't taste bad, either.


Chocolate Raspberry Tart
Inspired by Martha and Ashley's new table

8 ounces of your favorite cookie, crushed
two pinches of salt
6 tablespoons salted butter, melted
12 ounces of semisweet chocolate chips
1 1/4 cups heavy cream
2 cups fresh raspberries
as much powdered sugar as you want

Preheat the oven to 350°F. Combine cookies and a pinch of salt in a food processor. Slowly add melted butter and pulse until the mixture starts sticking. After greasing your 8 or 9 inch tart pan, press the crumbs firmly into the dish to create a crust. Place on a baking sheet and bake for 20 minutes, or until set.

While the crust is cooling, bring the cream to a simmer in a small pot. Pour the cream over the chocolate in a large bowl and stir until the chocolate melts and the mixture combines. Fold in a pinch of salt. Pour the mixture into the cooled tart crust and refrigerate for 30 minutes, or until set. Sprinkle with raspberries and powdered sugar.