Chocolate Raspberry Tart

Indulge in the perfect blend of rich chocolate and tangy raspberries with this guide to creating a Chocolate Raspberry Tart. Learn the key ingredients for a stunning tart crust, how to choose the best chocolate, and expert baking techniques that ensure success. Plus, explore delicious variations and garnishing tips to impress your guests.

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Ingredients

For the crust:

1 1/4 cups all-purpose flour

1/4 cup cocoa powder

1/2 cup unsalted butter, chilled and diced

1/4 cup powdered sugar

1/4 teaspoon salt

1 egg yolk

2-3 tablespoons ice water

For the filling:

8 oz dark chocolate (70% cocoa), chopped

1/2 cup heavy cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1 egg

For the raspberry topping:

1 cup fresh raspberries

2 tablespoons raspberry jam (optional)

Fresh mint, for garnish (optional)

Instructions

Make the crust: In a mixing bowl, combine the flour, cocoa powder, powdered sugar, and salt. Add the chilled butter and mix until crumbly. Stir in the egg yolk.

Gradually add ice water, one tablespoon at a time, until the dough comes together. Be careful not to overwork it.

Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.

Chill the crust in the refrigerator for at least 30 minutes or until firm. Preheat your oven to 350°F (175°C).

Blind bake the crust: Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until set. Let it cool.

Prepare the filling: In a small saucepan, heat the heavy cream and granulated sugar over medium-low until just simmering. Remove from heat and add the chopped dark chocolate. Stir until melted and smooth.

Mix in the vanilla extract and beat in the egg until fully combined. Pour this mixture into the cooled tart shell.

Bake the filled tart for 12-15 minutes until the filling is just set but slightly jiggly in the center. Remove from the oven and allow to cool completely at room temperature.

Top with raspberries: Once the tart is cool, gently place the fresh raspberries on top in an appealing pattern. If desired, melt the raspberry jam in the microwave for 15-20 seconds and brush it over the berries to give them a glossy finish.

Refrigerate the tart for at least 1 hour before serving to allow the filling to set further.

Prep Time: 40 minutes | Total Time: 2 hours | Servings: 8

- Presentation Tips: Slice the tart and serve on dessert plates, garnished with fresh mint leaves and additional raspberries for a beautiful and inviting presentation.