Key lime meringue cheesecakeMay 25, 2019
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Silky smooth ganche, fresh raspberries and easy Oreo crust. This tart is a perfect autumn combination.
his year I was feeling very lucky, as I planted the most fantastic garden, with literary everything!
But surprisingly I also got a very fruitful raspberry harvest. I planted both normal, and golden raspberries, and trust me they are just the most delicious, and sweet berries ever!
Of course I couldn't resist not to add them to my cakes. And that's why we're here :)
This melt-in-your-mouth tart is just a perfect balanced chocolate - raspberry combination. And what if I tell you, it takes no time to make it? No baking, no special skills, just a few basic ingredients and you can enjoy it with a cup of coffee.
This tart is a part of my new baking series: Weekend baking. I'm gonna show you some easy cakes and you can find a new recipe on my blog every weekend.
Hope you will try them! Tag me in your Insta posts with #weekendbaking, I'd love to see your creations!
Brownie Raspberry Tart
- 180 g Oreo preferably brownie filling
- 30 g butter melted
In the food processor blend Oreos. Add melted butter and blend to combine. It should resemble wet sand.
Prepare rectangle pie form (35x11cm) or round (20cm). Add the Oreo mix and press firmly onto the form.
Set in the fridge while preparing ganche.
Pour whipping cream into a double bottom pot. Place on the medium heat until boil.
Remove from the heat and add chopped chocolate. Let it sit for 2 min.
Using a whisk or spatula combine the mixture until smooth and homogeneous
Pour onto the crust and set in the fridge for min. 2h
Arrange raspberries on the top of set ganache. You can add some forest sorrel, edible flowers, or chocolate crunch if you wish.