2 c Chocolate cookie crumbs;
1/4 c Sugar
1/3 lb Unsalted butter; melted
14 oz Bittersweet chocolate
2 tb Unsalted butter
4 Eggs; separated
3/4 c Powdered sugar
1/4 c Raspberry liqueur
1 pn Vanilla extract
6 oz Bittersweet chocolate
3/4 c Heavy cream
For the crust, grind cookies in the food processor until finely
ground. Add sugar and mix. Add the melted butter and mix well to
incorporate. Press the crumbs into a well greased 9 inch removable
bottom flan pan. Refrigerate at least 30 minutes.
Place chocolate and butter in a bowl and melt over a water bath.
Place egg yolks, sugar, liqueur, and extract in a metal bowl and cook
over a water bath while whisking. Cook until the mixture is thick and
resembles softly whipped cream. Remove the crust from the
refrigerator and paint the bottom of the crust with about 2 ounces of
the melted chocolate. When the chocolate and egg mixture is about the
same temperature fold the chocolate into the egg mixture using broad
strokes. In a clean mixer place egg whites and whip until whites hold
a soft peak. Fold the egg whites into the chocolate mixture using
broad strokes. Pour into crust and refrigerate for 1 hour.
For the ganache, place the chocolate in a food processor and break
pulse and break the pieces up a bit. Place cream in a pan and heat
until the cream comes to a boil. Pour cream over chocolate and
process until the chocolate is smooth. Let cool for about 5 minutes.
Pour ganache over the top of the tart if you like at this point you
can top with fresh berries. Refrigerate at least 1 more hour. Serve
cold with whipped cream.