Ingredients:

  • 100g Chocolate wafer crumbs
  • 28g Unsalted butter, melted
  • 1/8 tsp Fine sea salt
  • 113g Dark chocolate (60-70% cacao), finely chopped
  • 80ml Heavy whipping cream
  • 1/2 tsp Vanilla bean paste
  • 8 Fresh raspberries
  • 1 tsp Flaky sea salt

Instructions:

  1. Combine 100g wafer crumbs, 28g melted butter, and 1/8 tsp sea salt in a bowl. Note: It should feel like wet sand.
  2. Press the mixture firmly into two 10cm tart tins until the edges are even and packed tight.
  3. Heat the oven to 180°C and bake for 10 minutes until you smell a toasted chocolate aroma.
  4. Place the tins in the freezer for 5 minutes until the butter has fully hardened.
  5. Finely mince 113g dark chocolate and place it in a heat proof glass bowl.
  6. Simmer 80ml heavy cream in a small saucepan over medium heat until small bubbles form at the perimeter.
  7. Pour the hot cream over the chocolate and let it sit for 2 minutes until the chocolate softens completely.
  8. Use a small whisk to stir from the center outward until the mixture becomes shiny and dark.
  9. Pour the ganache into the cooled shells and tap them on the counter until any air bubbles rise and pop.
  10. Arrange 4 raspberries on each tart and sprinkle with flaky sea salt until the surface looks balanced. Let them set at room temperature for 15 minutes.