​

VIDEO RECIPE: https://youtu.be/tPGi_9G5-1Q

​

For the crust: 

1. Preheat oven to 350°F.

2. Using a food processor, grind graham crackers into fine crumbs. Adding the graham crackers in two portions is recommended to ensure even grinding. 

3. With the food processor running, add melted butter in two portions. After each addition, stop the processor and mix with spatula to ensure even distribution of butter. 

OPTIONAL: For a crispier crust, add 1/2 cup of sugar to the mixture in the food processor.

4. Pour mixture out into a 12 inch tart pan and begin spreading crumbs evenly towards the center of the pan and more heavily towards the edges.

5. Using a flat bottom tool (i.e. a 1/2 cup measuring cup), start pressing the crumbs into the corners of the pan so that the crumbs form a sturdy edge which will be able contain the chocolate filling. 

6. Using your hands or other flat bottom tools, evenly spread the crumbs on the bottom/center of the pan.

7. Bake at 350°F for 15-17 minutes until barely golden brown.

 

 

For the chocolate raspberry filling:

1. Heat the heavy cream in the microwave for 2-3 minutes. (Keep an eye on the cream to prevent it from boiling over).

2. In a separate bowl, add your favorite chocolate chips, salt, sugar, instant coffee powder, and almond extract.

3. Pour hot cream over the chocolate chips, and let sit for 3-5 mins.

4. Begin stirring until it forms an even, homogenous mixture. Keep stirring until the mixture is barely luke warm to the touch.

5. Whisk in egg yolks, combine, and set aside.

6. Microwave raspberry jam until jam becomes slightly more fluid and comes to spreadable consistency (about 1-2 mins).

7. Spread raspberry jam on the bottom of the crust and pour chocolate mixture on top.

8. Bake at 350°F for 15-20 minutes. (The filling should still seem a little unset in the center)

9. Let tart come to room temperature (about 1 hour) and then chill for at least 2 hours (up to overnight), covered.

 

 

For the glaze:

1. Add all of the ingredients to a bowl and microwave 2-3 minutes or until steaming hot, keeping an eye on the mixture to keep it from boiling over.

2. Using a spatula (NOT WHISK), gently stir until all ingredients are combined evenly, without incorporating too much air into the mixture or creating too many bubbles.

3. Pour glaze onto chilled tart.

4. Lift tart pan with your hands and spread glaze evenly onto the surface of the tart by tilting pan in all directions.

5. Tap tart pan firmly onto work surface or on top of kitchen towel to release any air bubbles from the bottom to the top of the glaze surface.

6. Using a tooth pick, pop any bubbles on the surface.

7. Chill for 2-24 hours, covered in the refrigerator.

8. Decorate with melted white chocolate, fresh raspberries, pistachios or any other one of your favorite toppings.

9. Enjoy!