Raspberry Chocolate Tart
There's a new French tart in town and the silky smooth ganache looks as great as it tastes. Bursting with fresh berries, brimming with a decadent dark chocolate filling and cradled in a chocolate pastry crust this Raspberry Chocolate Tart is the perfect finale to your dinner.
Equipment
- 9 inch tart pan with removable bottom
Ingredients
Chocolate Crust
- 1 1/4 cups all-purpose flour plus more for rolling out dough
- 3 Tbsp unsweetened cocoa powder
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter cold, diced
- 2 large egg yolks
Tart Filling
- 1 cup heavy cream
- 1/2 cup 2% milk
- 6 ounces good quality dark chocolate chopped
- 2 large eggs
- 1/3 cup granulated sugar
- 1/2 tsp vanilla pure
- 1 1/2 cups fresh raspberries divided
Instructions
Chocolate Crust
- Sift flour and cocoa powder into the work bowl of a food processor.
- Add sugar and cubed butter then pulse until mixture resembles coarse meal. About 15 seconds.
- Add egg yolks and pulse until mixture begins to clump together but is still crumbly.
- Remove dough from food processor and form into a ball with your hands.
- Lightly knead dough on a floured surface then roll out into a 12-inch circle.
- Loosely wrap dough over rolling pin and transfer to a 9-inch tart pan, first draping over the top then gently pressing into the flutes.
- Trim excess dough from top edge, prick base with a fork multiple times then cover with plastic wrap and freeze for 30 minutes.
- Preheat oven to 375 degrees. Line the crust with parchment paper and fill tart with pie weights or dried beans and bake for 10 minutes.
- Remove pie weights and parchment paper then bake for 5 more minutes or until crust is set.
- Cool tart pan on a wire rack while you prepare the filling.
Tart Filling
- Preheat oven to 325 degrees.
- Add heavy cream and milk to a small saucepan. Bring to a boil then immediately remove pan from heat.
- Pour hot cream over a heatproof bowl of chopped chocolate. Let it sit for five minutes then whisk until melted and creamy.
- In a separate bowl, whisk eggs, sugar and vanilla.
- Gradually add warm chocolate mixture, whisking until evenly combined.
- Gently pour chocolate filling on top of crust. Evenly distribute 3/4 cup of raspberries in the filling by placing them one by one into chocolate mixture.
- Bake for 25 to 30 minutes. Tart is done when the edges are set but the center is still a bit jiggly.
- Place tart pan on a wire rack and cool at room temperature for 90 minutes.
- Garnish with remaining raspberries, remove tart from pan and dust with cocoa powder if desired. Slice and enjoy.
- Cover and store leftovers in the refrigerator up to 5 days.