Chocolate Ganache Tarte w/Raspberries

Ingredients

Crust:

• 1 pre-packaged pecan shortbread cookies
• 1/2 stick butter (softened)

Ganache:

• 3-12 oz premium chocolate bars
• 1 1/2 cups heavy cream

Topping:

• 12-18 oz raspberries (depending on size)
• 1 small jar raspberry jam (warmed)

Directions

Step 1. 

For the crust, place cookies in a food processor or large zip bag and crush to fine crumbs.

Step 2. 

Add cookie and softened butter into a mixing bowl and blend until combined...

Step 3. 

Press mixture into the bottom of a 9" springform pan. Bake at 350F for 8-10 min until lightly browned. Let cool.

Step 4. 

For the ganache layer, break up chocolate bars in a glass mixing bowl and set aside.

Step 5. 

Pour heavy cream in a saucepan and heat on med-high until bubbles form on the edges (do not boil).

Step 6. 

Pour cream over broken chocolate and let sit undisturbed for 2-3 minutes.

Step 7. 

Slowly whisk chocolate and cream until smooth and melted. Pour into prepared crust and refrigerate for 1/2 hour.

Step 8. 

Place raspberries on cooled chocolate mixture and brush with warmed jam.

Step 9. 

Return to refrigerator for at least 4 hours or overnight.