If you live in the Triangle and love chocolate, chances are you have heard of Videri Chocolate Factory. In non-pandemic times, you can take a free tour of their chocolate factory in Downtown Raleigh! They have an amazing selection of chocolate bars, bonbons, and even a cafe inside where you can get one of the best mochas in town. Most recently they have started a soft serve window with all kinds of elevated toppings that I guarantee you’ve never had on your soft serve before… But did you know Videri also has baking supplies? When I found out they carry baking chocolate chunks and baking cocoa, I knew I had to dream up a recipe that would do their chocolate justice.
For this recipe, you’ll need a tart pan. The cool thing about a tart pan is the sides of the pan pop right off from the bottom, making it really easy to construct the pretty ridged crust and making it convenient to serve. I used Biscoff cookies for my crust and it’s super simple! Mix together crushed Biscoff cookies, melted butter, and powdered sugar.
I use a measuring cup to press the crust to the sides and compact it into the tart pan.
Bake the tart crust for 8 minutes. While the crust is in the oven, you can start on the filling. Microwave heavy cream until its scalding but not boiling, then mix in Videri chocolate, and let it melt together then cool off a bit. Once that cools, you’ll add a touch of salt and 2 eggs. Then you can pour that delicious filling into the cooled crust and pop that baby in the oven for 20 minutes.
When it comes out, it might have a few bubbles but don’t worry because after you cool it down in the refrigerator, we are about to top this thing with a delicious chocolate ganache which will smooth everything out. Is there such a thing as too much chocolate? NOPE.
Next you’ll prepare the ganache which is also super easy, pour it onto the tart, and refrigerate a bit more to set it up before you add the raspberries. I always start adding berries from the middle of the tart and work my way outwards, it usually ends up looking cleaner that way.
Now all you have to do is dust the tart with a little powdered sugar for decoration and you’re done! Pretty painless if I do say so myself. And so so rewarding. This dessert tastes and looks like it could be served in a restaurant for $10 a slice.
I made this for Valentine’s Day this year but honestly it’s an all-season recipe. I’m a sucker for all things chocolate. If you’re making a chocolate-focused dessert, you’ll really notice the difference when you choose a quality ingredient vs. those store brand chocolate chips. Plus, it’s a great way to support local NC businesses!
I’ll just leave this here…
Videri Chocolate Raspberry Tart
Ingredients
For The Crust:
- 1 3/4 cup Biscoff Cookies, crushed
- 1/4 cup powdered sugar
- 6 tbsp salted butter, melted
For the Filling:
- 1 1/2 cups heavy cream
- 1 cup Videri baking chocolate pieces
- 2 eggs, lightly beaten
- 1/4 tsp salt
For the Ganache + Raspberry Topping:
- 1/2 cup heavy cream
- 3/4 cup Videri baking chocolate pieces
- 2 tbsp powdered sugar, plus more for dusting
- 12 oz fresh raspberries
Instructions
- Preheat the oven to 350 degrees. Grease a 9 inch tart pan with non-stick cooking spray.
- Combine all crust ingredients in a bowl until mixture comes together. Spread the crust mixture evenly over the base and sides of the tart pan, pressing into the pan with a measuring cup to compact it down.
- Bake crust for 8 minutes and let it cool for 15 minutes.
- While the crust is cooling, prepare the filling. Microwave the heavy cream for about 1.5 minutes, then add the chocolate to the cream and let it sit for 3-4 minutes. Then whisk the cream into the chocolate until it's smooth and well combined. Make sure the mixture is cool enough before adding eggs and salt. Whisk to combine.
- Pour filling into the cooled crust and tap the pan on the counter to release any air bubbles. Bake for 20 minutes.
- Let the tart cool on the counter for 15 minutes, and then move it to the refrigerator to cool for another hour.
- Prepare the ganache topping by microwaving another 1/2 cup cream and adding in the remaining 3/4 cup of chocolate and powdered sugar. Let it sit for a few minutes and then whisk together until completely smooth and melted.
- Pour the ganache over the tart. Don't use anything to spread it, just tip the tart around to spread the topping. Cool for 30 more minutes and then top with raspberries and a dusting of powdered sugar.
- Store in fridge but best served at room temperature!
