This Chocolate Raspberry Tart is super rich and creamy and surprisingly easy to make. It starts with that delicious sweet chocolate crust that is filled with a layer of raspberry jam followed by a layer of smooth and silky chocolate ganache then topped with sweet ripe fresh raspberries to finish it off. The perfect dessert to wow your guests.
Ok, I have to confess, this recipe is really easy to make. Even though it looks and taste like a fancy dessert you would find at a high priced restaurant, it is something you can make at home with little baking experience and not a lot of time.
It’s the perfect combination of flavors. With each bite you get the slight tartness from the raspberries mixed with the rich decadence from the bittersweet chocolate. Combined together to form the perfect bite.
Why You Will Love This Dessert
- Ease: I love an easy dessert and this one takes the cake, ( or tart I guess ). It’s super easy to put together with simple ingredients that you probably already have.
- Taste: You will love the rich flavors of bittersweet chocolate combined with the sweet raspberry jam and fresh raspberries. When brought together they form the perfect bite.
- Presentation: Your guest will truly be impressed. This Chocolate Raspberry Tart looks like a dessert you would find at a high priced restaurant, but easy enough to make at home.
Tips For Making This Recipe
- Cold Butter: When making any pastry, it is very important to have very cold ingredients. I like to prep my butter ahead of time by cutting it into cubes and storing it in the freezer while I prepare my other ingredients. This way I can insure that it will be very cold.
- Jam: To make your jam easy to spread, just place it in a Pyrex Measuring Cup and microwave for 20 seconds or until easier to spread.
- Fresh Raspberries: The raspberries really make the dessert so you are going to want them as fresh as possible.
- Tartlet Pans: For This recipe I like to use 4” Tartlet Pans. You can also just make one 9” Tart Pan.
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Chocolate Raspberry Tart
Course: DessertDifficulty: EasyThis Chocolate Raspberry Tart is rich and decadent and surprisingly easy to make. With flavors like creamy chocolate ganache, sweet raspberry jam and fresh tart raspberries all combined together in a delicious chocolate tart to form the perfect bite.
Ingredients
- For The Pastry Shell
1 1/4 Cups All Purpose Flour
2 Tablespoons Unsweetened Cocoa Powder
1/3 Cup Granulated Sugar
1/2 Cup very cold butter cut into cubes
1 Egg yolk
1/2 Teaspoon Pure Vanilla Extract
Pinch of salt
1 To 2 Tablespoons ice water
- For The Filling
1/4 Cup Seedless Raspberry Jam
1 1/4 Cup heavy whipping cream
12 oz. Bittersweet Chocolate, chopped
12 oz. Fresh raspberries
Directions
- For The Tart Shell
- Place the all purpose flour, cocoa powder and salt into the bowl of a food processor and pulse several times to combine. Add the cold butter and pulse to form a course meal. Add the egg yolk and vanilla and pulse to incorporate. If needed add the ice water 1 tablespoon at a time or until dough comes together. Wrap dough in plastic wrap and place in the refrigerator to chill for 30 minutes.
- Roll out pastry on a lightly floured surface to 1/4” thickness, for (6) 4” tartlet pans or (1) 9” tart pan. Roll pastry 1” larger than pan. Place pastry in the tart pan and up the sides. Trim off excess dough and prick the bottom of the pastry with a fork. Place tart pans in the refrigerator to chill for 15 minutes.
- Preheat oven to 350º Line each tartlet pan with an individual pieces of parchment paper and fill with pie weights or dry rice. Place in the preheated oven and bake for 12 to 15 minutes. Remove from oven and allow to cool completely.
- For The Filling
- While your shells are cooling, place the chopped bittersweet chocolate in a medium sized bowl. Pour the heavy whipping cream into a small saucepan set over medium heat. Bring cream to a simmer then immediately pour over chopped chocolate. Let sit for 1 minute then using a rubber spatula, stir until smooth and creamy. Place on the side to cool.
- To Assemble
- Spread raspberry jam in the bottom of each shell. Top with a layer of cooled chocolate ganache then arrange the fresh raspberries on top. Place in the refrigerator for 15 to 20 minutes to set.
- Enjoy.
