You can’t go wrong with CHOCOLATE and RASPBERRIES
…especially when the raspberries are soaked in Chambord Liqueur!
Drunken Raspberries!
Recently my sister shared this recipe with me. She prepared this dessert for their Valentine’s Day celebration. Albeit it was a few days after Valentine’s Day – but better late than never. Her new puppy had spay surgery on Valentine’s, plus she had worked that day and the dessert just didn’t happen.
The inspiration came from Spring Creek Ranch Golf Course in Collierville, TN.
She has worked at Spring Creek Ranch in Administration for years now. This dessert was on their Valentines menu this year.
She had me at chocolate and berries! One of my favorite 
combinations.
Chocolate Glazed Chocolate Tart Ingredients
For the Crust:
9 (5 by 2 1/4 inch) chocolate graham crackers, finely ground (1 cup)
5 tbs unsalted butter, melted
1/4 cup sugar
For the Filling:
1 1/4 cup heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao), chopped
2 large eggs
1 tsp pure vanilla extract
1/4 tsp salt
For the Glaze:
2 tbs heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 tsp light corn syrup
1 tbs warm water
Make Crust:
Preheat oven to 350* with rack in the middle of oven.
Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of 9 inch pie pan or tart pan (1 inch deep). Bake until firm, about 10 minutes. Cool on a rack 15 -20 minutes.
Make Filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20-25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
Make Glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
Drunken Raspberries
1 pint of raspberries
1 cup of Chambord Liqueur
Soak raspberries overnight in the refrigerator in Chambord.
Optional: you can top with whipped heavy cream or whipped topping.
This recipe originated from Epicurious.
Dixie
