- Preheat oven to 350F. Combine crumbs and melted butter in a medium bowl. Press into and up sides of a 9-in., 1-in.-deep, fluted removable-bottom tart pan. Bake until crust is deeper brown and appears set, 8 to 10 min. Set aside to cool slightly.
- Place chocolate in a medium bowl. Heat cream in a small saucepan over medium-high until just boiling. Immediately pour over chocolate. Let stand 2 min, then whisk until smooth. Add butter and whisk until combined.
- Zest lemon over baked crust, distributing evenly. Immediately pour ganache into warm crust. Chill overnight. Top with berries just before serving.
Impress guests with a palate-pleasing dessert that can be made a day ahead. Top with fresh berries before serving.
Protein 3 g
Carbohydrates 25 g
Fat 21 g
Fibre 2 g
Sodium 107 mg