Dark Chocolate Crust. Light Chocolate Cream. White Chocolate Drizzle. Cream-stuffed Fresh Raspberries. Chocolate and Berries, a classic flavor profile - simplicity at its best. I truly love making this tart. It's mostly no-bake, with the exception of the crust. If you can stir, you can (and should!) make this yourself.


Melt Butter. Put Cookie Crumbs & Sugar into a bowl. Add Butter & stir well. Crumbs should just hold together when squeezed in palm. Press Crust into bottom and sides of pan. Bake at 350 degrees for 6-8 minutes. Don't overbake! Crust should be not quite firm & dry to the touch.

Put Mascarpone in bowl. Put Cocoa, Salt & Powdered Sugar into a small bowl. Add just enough cream to make a paste – this will ensure a smooth filling. Whisk remaining cream and Cocoa paste into Mascarpone, until smooth.

Spread a thin layer of Ganache onto Baked Crust and Chill until set - 10-15 minutes. Spread a thin layer of Raspberry Jam next. Pipe White Chocolate into Raspberries and place down on crust. Cover with Chocolate Mascarpone. Spread a thin layer of Ganache on top of Tart. Drizzle White & Dark Chocolate & Chill until set. Cut into slices & place in paper cups.

Assembly for Whole Tart - Show Piece
Spread a thin layer of Raspberry Jam onto Baked Crust. Drizzle Ganache over Jam. Fill with Chocolate Mascarpone Filling. Spread top with a layer of Ganache & Chill until set. Pipe White Chocolate into Raspberries and place in decorative design on top of tart - or cover the top completely. Drizzle with White & Dark Chocolate over and Chill until set.

Chocolate Crumb Crust
2 cups Chocolate Cookie Crumbs
6-8 tbsp. Melted Butter
1 tbsp Sugar
Pinch Salt

Light Chocolate Filling
1 1/2 # Mascarpone Cheese
1 cup Heavy Cream
2 tbsp Cocoa Powder
6 tbsp. Powdered Sugar
Pinch Salt

8 oz. Ganache (dark chocolate & heavy cream)
1/2 jar Seedless Raspberry Jam
2-3 pints Fresh Raspberries
12 oz. White Chocolate, melted