One of my favorite things about Valentine’s Day is having a nice intimate dinner at home. Long before Covid, we enjoyed staying home and having a fancy dinner. Lobster tails, filet mignon, scallops gratin, lobster with a spicy tarragon sauce – all these dishes are high on my Valentine’s Day dinner menu list.
My husband and I met in the restaurant business. In the restaurant industry, we call Valentine’s Day “amateur night.” It’s harsh, I know, but you get a lot of special occasion dinners that night that maybe don’t go out a ton and typically aren’t the best tippers.
Working amateur night was to be avoided at all costs for seasoned servers. Chefs generally prepare easy meals that they can serve lots of guests without fail. Dessert, however, is where chefs (as well as home cooks) can shine. Chocolate flourless cakes are an easy go-to because they can be made gluten-free but what about an easy tart that looks fancy?
What goes with dark chocolate? Salt, berries, and more dark chocolate, right? This dark chocolate tart with raspberries is a perfect mash-up of these wonderful flavors and it’s a beautiful addition to your Valentine’s Day table. The crust is easy to make with dark chocolate Oreos and by adding salt you get a nice balance between the sweetness of the raspberry jam, the tart of the dark chocolate, and the salinity of the salt. Both adults and kids like this tart and if you have little tartlet pans you could also make miniatures for a dinner party.
- 32 dark chocolate filled Oreos
- 8 tbsp unsalted butter melted
- 1/2 tsp kosher salt
- 1 cup heavy cream
- 2 6 oz packages Scharffen Berger dark chocolate baking chips
- 4 tbsp unsalted butter melted
- 1/3 cup raspberry jam
- flaky sea salt
- Box of fresh raspberries for garnish
- Preheat the oven to 350°F and spray a 9-inch tart pan with nonstick cooking spray.
- Blend the Oreos, melted butter and kosher salt in a food processor until
it becomes the consistency of coarse sand.
- Press the Oreo crumbs into the bottom and up the sides of the
tart pan. I use a flat-bottomed glass to press down and push the crumbs up the sides of the tart pan and reinforced with my fingers.
- Bake crust for 10 minutes, then set aside to cool.
- Bring the heavy cream to a simmer over medium-low heat.
- While the cream is coming to temp, add the dark chocolate and
melted butter to a medium bowl.
- Let the dark chocolate and melted butter sit undisturbed for 5 minutes, then stir the ganache until smooth.
- Stir in the raspberry jam
- Pour the chocolate mixture into the cooled tart and spread with
the back of a spoon or a spatula to even the texture.
- Let the tart set up overnight or in the fridge overnight.
- Top with sea salt and raspberries before serving.