the goods:
32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
12 ounces semisweet chocolate chips
1 and 1/4 cups heavy cream
1 and 1/2 cups fresh raspberries (6 ounces)
Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together.
Press crumbs firmly into a 9-inch fluted tart pan with removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
In a large bowl, combine chocolate and a pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is smooth.
Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes.
To serve, remove tart from pan and scatter raspberries on top.
3 comments:
Mmmmmm.
destini!!!I am truly speachless,im sitting here with tears in my eyes,everything ive seen is"beautiful"!i praise God for you,and may you continue to grow,hope to see you on"cup cake wars"one day...soon.Be Blessed,your friend,brother John beathea
I just made a few pitas today for the first time. Followed the technique here, but did a wholewheat version [30%]. :)
Though the 1st one was a bit too fat and oven wasn't heated up that nicely yet. It was real fun and certainly, quick!
Sometimes i just love making flatbreads cause the results are known almost instantaneously after shaping..hehe
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