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functional image dark chocolate raspberry tart top down photo on white limestone chocolate tart one half not sliced the other half is sliced one slice is on a white plate in upper right corner other slices are still on the tart pan bottom left bottom corner is a red striped lined tart photo is styled with a few loose raspberries
Heather Wolf

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.
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Prep Time 30 minutes
Cook Time 40 minutes
Chill 30 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Pies and Tarts
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 9 inch tart pan with removable bottom

Method
 

Chocolate Crust
  1. Sift flour and cocoa powder into the work bowl of a food processor.
  2. Add sugar and cubed butter then pulse until mixture resembles coarse meal. About 15 seconds.
  3. Add egg yolks and pulse until mixture begins to clump together but is still crumbly.
  4. Remove dough from food processor and form into a ball with your hands.
  5. Lightly knead dough on a floured surface then roll out into a 12-inch circle.
  6. 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.
  7. Trim excess dough from top edge, prick base with a fork multiple times then cover with plastic wrap and freeze for 30 minutes.
  8. 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.
  9. Remove pie weights and parchment paper then bake for 5 more minutes or until crust is set.
  10. Cool tart pan on a wire rack while you prepare the filling.
Tart Filling
  1. Preheat oven to 325 degrees.
  2. Add heavy cream and milk to a small saucepan. Bring to a boil then immediately remove pan from heat.
  3. Pour hot cream over a heatproof bowl of chopped chocolate. Let it sit for five minutes then whisk until melted and creamy.
  4. In a separate bowl, whisk eggs, sugar and vanilla.
  5. Gradually add warm chocolate mixture, whisking until evenly combined.
  6. 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.
  7. Bake for 25 to 30 minutes. Tart is done when the edges are set but the center is still a bit jiggly.
  8. Place tart pan on a wire rack and cool at room temperature for 90 minutes.
  9. Garnish with remaining raspberries, remove tart from pan and dust with cocoa powder if desired. Slice and enjoy.
  10. Cover and store leftovers in the refrigerator up to 5 days.