Salted Chocolate Tart with Vanilla Sauce and Raspberries

It feels like it's been awhile since I offered up a luscious dessert, so here is my penance. 

This salted chocolate tart is really, really easy to make.  You get a double dose of chocolate with a chocolate graham crust and a silky, glossy, dark chocolate filling.  The sprinkle of sea salt on top adds a little burst of salt when you take a bite and looks just plain pretty as it glitters on top.

The sauce, made of white chocolate, vanilla, and cream, tastes almost custardy and the fresh raspberries add the perfect bit of bright freshness.

It travels really well, too - we brought it recently to a dinner party with friends.

Happy weekend!...I hope there is a salted chocolate tart with vanilla sauce and fresh raspberries in your future.

Salted Chocolate Tart with Vanilla Sauce and Raspberries
Ingredients
5 oz. chocolate graham crackers
3 tbsp. unsalted butter, melted
1 tbsp. sugar
sea salt (such as Maldon)
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1 c. cream
12 oz. semisweet or bittersweet chocolate (chocolate chips work fine)
1 tbsp. cocoa powder
1 tbsp. unsalted butter
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5 oz. white chocolate
1 c. cream
1/2 tsp. vanilla
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pint fresh raspberries

Preheat oven to 350º.

Put graham crackers in a food processor and process until finely ground.  Add 3 tbsp. butter and sugar and pulse until combined.  Press onto the bottom of a 9" tart pan with removable bottom.  Bake 10 minutes then cool on a rack.

For the filling, combine 1 c. cream and chocolate in a medium saucepan and cook over medium heat, whisking frequently, until the chocolate is completely melted and it looks glossy.  Add the cocoa powder and 1 tbsp. butter and whisk until smooth.  Pour over the crust, sprinkle with sea salt, and refrigerate 2 hours.  (Let stand at room temperature for one hour before serving)

For the vanilla sauce, combine remaining 1 c. cream, white chocolate, and vanilla in a small saucepan.  Cook over medium heat and whisk until chocolate is melted and mixture is smooth.  Let cool to lukewarm in pan then refrigerate until ready to use.

To serve, remove sides of tart pan and cut into six or eight wedges and place on plates.  Spoon sauce over and around tart wedges and scatter raspberries on top.

Click HERE for a printable recipe.