When you can’t decide between pie and chocolate, this decadent dessert has you covered! It pairs rich chocolate with the tart sweetness of Oregon Raspberries & Oregon Blackberries. The use of frozen berries gives the fresh picked taste of Oregon Berries year round, and they provide a beautiful finished look as a garnish or decoration.
Raspberry and Blackberry Chocolate Ganache Tart
Ingredients
For the Crust
2 Cups chocolate cookie crumbs
¼ Cup sugar
1 stick unsalted butter, melted
For the Filling
1 Cup frozen raspberries
1 Cup frozen blackberries
⅓ Cup sugar
2 teaspoons cornstarch dissolved in 2 Tablespoons cold water
For the Ganache
12 oz bittersweet chocolate, finely chopped
1 Cup heavy cream
To Garnish
1 Cup mixed frozen or fresh blackberries & raspberries
Flaky sea salt
Preparation
Step 1
Preheat oven to 350℉.
Step 2
In a medium bowl stir together cookie crumbs, sugar, and butter until moistened. Press into an 8” tart pan with a removable bottom, pressing evenly on bottom and up the sides. Bake until set, about 15 minutes. Cool completely.
Step 3
Meanwhile, in a medium saucepan combine raspberries, blackberries, and sugar. Bring to a boil over high heat, then reduce heat to simmer, mashing berries with a spoon until completely broken down, about 5 minutes. Give cornstarch mixture a good stir, then stir into berry mixture and simmer briefly until thickened. Pour berry sauce over cooled crust and refrigerate until completely cooled.
Step 4
In a medium bowl place chocolate. In a small saucepan bring cream just to a boil, then pour over chocolate. Let sit 1 minute, then stir in a circular motion until ganache is smooth. Pour into crust and refrigerate until set, at least 1 hour.
Step 5
Before serving, top tart with berries and sprinkle lightly with flake salt.