Raspberry and Blackberry Chocolate Ganache Tart

This decadent dessert pairs rich chocolate with the tart sweetness of Oregon RaspberriesOregon Blackberries. Make our Raspberry and Blackberry Chocolate Ganache Tart as the perfect end to any meal. Using frozen berries you don’t have to wait until summer to enjoy the fresh picked taste of Oregon Berries. Top with frozen berries to give this dessert a beautiful look.

oregon berries blackberry raspberry chocolate ganache tart

Ingredients

For the Crust

2 C chocolate cookie crumbs
¼ C sugar
1 stick unsalted butter, melted

For the Filling

1 C frozen raspberries
1 C frozen blackberries
⅓ C sugar
2 t cornstarch dissolved in 2 T cold water

For the Ganache

12 oz bittersweet chocolate, finely chopped
1 C heavy cream

To Garnish

1 C 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.