A couple of months ago I learned about a group called “Mystery Dish.” If you have ever seen the show Chopped, this group is like a virtual version of the show. A group of bloggers gets together each month and creates a dish based on a list of ingredients decided upon by one member of the group. A certain number of ingredients from the list must be used and then everyone shares what they came up with. I was so excited when I was asked to be the guest for this month because I have always wondered what it would be like to be on Chopped. Obviously I had a bit more time than they do on the show, but this was such a fun experience!
This month’s ingredients were:
We were required to use at least two ingredients. Since I run a baking blog, I obviously went for the sweeter ingredients. If I said I immediately knew what to make, I would be lying. It was such a hard decision! I don’t know how the contestants on Chopped decide on a dish, never mind make the dish, in so little time! Ultimately, I decided upon a dark chocolate raspberry tart. I recently bought cute mini tart pans and decided this would be a perfect opportunity to use them.
I started with a chocolate crust made out of crushed oreos and melted butter. Then I added a rich dark chocolate ganache and garnished with raspberries. This tart is perfect for a true chocolate lover. It is so rich and decadent. It is simple to make, but looks elegant. This would definitely be an impressive dessert to serve if you are hosting a New Years Eve dinner party.
You can see what other bloggers chose to make by clicking on the links below.
Dark Chocolate Raspberry Tart
Yield: Fills one regular sized tart pan or four mini tart pans
4 Tbsp. unsalted butter, melted
8 oz. dark chocolate, chopped
4 oz. semi-sweet chocolate, chopped
1 1/4 cups heavy cream
1 pint of raspberries
Preheat oven to 350 degrees F. Grease tart pan(s). Crush oreos in food processor until finely ground. Then combine oreo crumbs and melted butter in a bowl.
Press oreo crumb mixture into tart pan(s). Make sure to press crumbs up sides as well. Pierce bottom of tart with a fork in several places. Place on a baking sheet and bake in the oven for 20 minutes (or 8-10 minutes if using mini tart pans). Crust may puff up in places. Just pierce those spots with a fork once you remove the tart from the oven. Let tart cool.
Meanwhile, in a small saucepan, bring cream to a simmer over medium heat. Combine chocolate in a medium sized bowl. Once cream reaches a simmer, pour it over the chocolate and let sit for a couple of minutes. Then stir until everything is completely combined.
Pour chocolate into cooled tart shell(s). Let sit for a few minutes and then gently place raspberries on top. Put in fridge for about 30 minutes. Enjoy or store in fridge until ready to eat.