Raspberry Chocolate Tart
Indulge in the perfect pairing of tart raspberries and velvety dark chocolate with this irresistible Raspberry Chocolate Tart. Featuring a cocoa-infused buttery crust, a luxuriously smooth chocolate ganache filling, and a crown of glistening fresh raspberries brushed with raspberry jam, this dessert is as elegant as it is delicious. With just 30 minutes of prep time and a no-fuss assembly, this tart strikes a balance between gourmet indulgence and everyday ease. Perfect for special occasions or as a show-stopping finale to dinner, its rich flavors and stunning presentation will impress every guest. Serve chilled or at room temperature for the ultimate chocolate-berry bliss.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.25 cups unsweetened cocoa powder
- 0.25 cups powdered sugar
- 0.5 cups unsalted butter
- 1 large egg yolk
- 2 tablespoons cold water
- 8 ounces dark chocolate
- 0.75 cups heavy cream
- 2 tablespoons unsalted butter (for filling)
- 1.5 cups fresh raspberries
- 0.25 cups raspberry jam
- 1 tablespoons granulated sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, sift together the flour, cocoa powder, and powdered sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, mixing until the dough comes together. Form it into a disk, wrap it in plastic wrap, and chill for 30 minutes.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press it gently into the pan and trim the edges.
Use a fork to prick the bottom of the dough to prevent puffing. Line the shell with parchment paper and fill it with pie weights or dried beans.
Bake the tart shell for 15 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes. Allow it to cool completely.
For the filling, heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
Stir in the butter for added richness and pour the chocolate mixture into the cooled tart shell, spreading it evenly.
Let the tart sit at room temperature for 10 minutes, then transfer it to the refrigerator to set for at least 2 hours.
Before serving, gently heat the raspberry jam and brush it over the top of the chocolate filling.
Arrange the fresh raspberries on top of the tart in a decorative pattern, and sprinkle with granulated sugar if desired.
Slice and serve chilled or at room temperature.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 19.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
