Raspberry Chocolate Tart Recipe

Indulge in this decadent Raspberry Chocolate Tart! A luscious blend of rich dark chocolate and juicy raspberries creates a dessert that's both elegant and unforgettable. Perfect for dinner parties or a special treat, this recipe, while requiring some prep time, is well worth the effort. The beautiful presentation and incredible flavor combination will impress your guests.

Prep Time 45 mins
Cook Time 75 mins
Calories 487.5 kcal
Protein 11g
Rating 4.0 (1 Reviews)
Raspberry Chocolate Tart 40

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Chocolate Tart

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How to Make Raspberry Chocolate Tart

  1. **Make the crust:** In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, ¼ cup unsweetened cocoa powder, and ½ teaspoon salt.
  2. Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Add 2-3 tablespoons ice water and 1 large egg yolk; mix with a fork until the dough just comes together.
  4. Form the dough into a rectangle, wrap in plastic wrap, and chill for at least 20 minutes, or up to 4 days.
  5. If chilling for longer than 20 minutes, let the dough soften slightly at room temperature before rolling.
  6. Preheat oven to 375°F (190°C).
  7. Butter and flour a 13 ¾ x 4-inch tart pan with a 1-inch removable bottom.
  8. On a lightly floured surface, roll out the dough into a 15 x 6-inch rectangle. Use plastic wrap to prevent sticking.
  9. Carefully transfer the dough to the prepared tart pan, pressing it evenly into the bottom and up the sides.
  10. Freeze the crust for 10 minutes. Trim any excess dough.
  11. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes.
  12. Remove the weights and parchment paper. Bake for another 12-15 minutes, or until the crust is set and lightly golden brown. Prick with a toothpick if it starts to bubble.
  13. Spread ½ cup raspberry jam evenly over the warm crust. Bake for another 3 minutes.
  14. Let the crust cool completely on a wire rack.
  15. **Make the chocolate filling:** In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer.
  16. Remove from heat and add 8 ounces of finely chopped semi-sweet chocolate. Whisk until smooth and glossy.
  17. Pour the chocolate mixture into a bowl and refrigerate for at least 45 minutes, or until chilled but not set.
  18. Beat the chilled chocolate mixture with an electric mixer until thick and creamy.
  19. Spread the chocolate filling over the cooled crust and raspberry jam.
  20. Refrigerate for at least 2 hours to allow the filling to set.
  21. **Before serving:** Arrange fresh raspberries over the chocolate filling. Sift 2 tablespoons cocoa powder and 1 tablespoon powdered sugar over the tart.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

97g

Fat

85g

Carbs

18g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Low Protein Pies And Tarts Tarts Desserts Fruit Oven Dinner Party Holiday Event Easter Chocolate Freezer Stove Top Dietary Christmas New Years Low Sodium Independence Day Valentines Day Low In Something Berries Raspberries Brunch Superbowl Equipment 4 Hours Or Less