Jennifer Tucker’s Dark Chocolate Raspberry Tart
The McGuire Moorman Hospitality executive pastry chef of Jeffrey’s and Josephine House restaurants in Austin bakes a swoonworthy dessert
20 cream-filled chocolate sandwich cookies
3 tbsp. unsalted butter, melted
½ cup raspberry jam
8 oz. (62% cacao) bittersweet chocolate bar, chopped
1¼ cups heavy cream
2 large eggs
1½ tsp. vanilla extract
½ tsp. kosher salt
Sweetened whipped cream
1. Pulse cookies in food processor until finely ground. Transfer crumbs to a medium bowl; stir in melted butter until well combined. Press mixture firmly onto bottom and up sides of a 9-inch tart pan. Freeze crust 30 minutes.
2. Preheat oven to 350˚. Remove crust from freezer. Bake in oven until crust begins to smell fragrant and chocolaty, 8 to 10 minutes. Remove crust from oven and let cool completely, about 30 minutes. Spread jam in an even layer on bottom of crust.
3. Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan over medium until the cream simmers. Pour hot cream over the chopped chocolate; let stand 2 minutes. Stir mixture until the chocolate melts and mixture is smooth. Whisk in eggs, vanilla and salt. Pour mixture into crust. Bake tart until sides are set but center is still wobbly, 25 to 30 minutes. Chill in refrigerator until cool, about 4 hours.
4. To serve, sprinkle tart with powdered sugar and top with raspberries and whipped cream.
Makes: One 9-in. tart
Active time: 20 minutes
Total time: 1 hour, plus chilling