This dessert is always a crowd pleasure. Even for those that don’t like dessert – this one is decadent but light and can be cut into small slim pieces.
Serves: 10
Ingredients:
- Crust
- 3 cups pecans
- ½ cup dark brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons butter (melted)
- Chocolate Ganache Filling:
- 24oz of quality chocolate bars (I like to use 1 and ½ bars of Lindt Swiss Classic Gold Surfin
- 1½ cup whipping cream
Raspberry Topping:
- 18oz (500gms) of fresh raspberries (or 3 6oz. package fresh raspberries)
- Topping (Optional) 1 tablespoon of raspberry jam (heated on low-med heat until smooth liquid) I like to use Greaves Raspberry Jam
Method:
Crust
- Preheat oven to 350 degrees F.
- Lay 3 cups of pecans on a baking sheet and roast for 5 mins until golden brown.
- In a food processor, add the pecans, dark brown sugar and the cinnamon. Pulse for about 10 seconds until the mixture resembles coarse sand.
- Melt the butter and add slowly to the food processor (pour into the ground pecan mixture while running on low speed through the processor tube opening).
- Press the crust mixture into a 12″ fluted tart pan (make sure it has a removable bottom like this one).
- Using the back of a spoon, press the mixture evenly into the flutes and into the bottom and all around the edge – smooth it out to ensure an even crust.
- Bake for 20 minutes or until crust is golden brown and firmed up.
- Leave crust to cool on a cooling baking rack.
Torte Chocolate Filing (Ganache)
- Break the chocolate into smaller pieces.
- Over medium-low heat add whipping cream to a saucepan and just when it starts to softly boil start adding in the chocolate pieces. Stir constantly to blend the mixture. The chocolate will become smooth. Continue stir until the chocolate just begins to bubble. Once you see the first bubbles, remove the chocolate from the heat. Immediately pour into the prepared crust. (don’t leave it to boil – the chocolate and cream will burn – gross!)
- Refrigerate for 2 hours until set. (Personally I like to make this a day in advance and leave over night – it really sets)
Topping
- Arrange the raspberries on top of the tart. I like to start in the middle and fill in from there in a circular arrangement to fill out the pan.
- Just before serving you can melt a tablespoon of seedless raspberry jam and gently brush or drizzle it over the raspberries.
Enjoy! 🙂
