Chocolate Raspberry Tart

5 from 4 votes

Chocolate Raspberry Tart

If you’re on the hunt for a dessert recipe that is equal parts elegant, romantic, and surprisingly easy, look no further than my Chocolate Raspberry Tart. Featuring a tender buttery pastry shell, rich chocolate ganache, and fresh tart raspberries, this showstopping centerpiece is as scrumptious as it is gorgeous

Prep Time55

Cook Time30

Setting Time2

Total Time3 25

Course: Dessert

Cuisine: American

Servings: Slices (1 Tart)

Calories: 373kcal

Author: Emily Laurae

Equipment

Ingredients

Tart Dough

¾ Cup + 2 Tablespoons Unsalted Butter 200 g
1 teaspoon Vanilla paste or vanilla extract
½ teaspoon Salt
1 ¼ Cup Powdered sugar 150g
½ Cup Almond flour 50g
¾ Cup All-purpose flour 100g (first addition)
2 Eggs room temperature
2 ¼ Cups All purpose Flour 291g (second addition)

Dark Chocolate Raspberry Ganache

1.5 Tablespoons Corn Syrup/Glucose Syrup 32g
⅓ cup + 1.5 Tablespoons Heavy Cream 100g
1 cup 70% Dark Chocolate 175g (melted)
2 Tablespoons Unsalted Butter 25g (room temperature)
2 Tablespoons Raspberry Liqueur 25g

Assembly

12 oz Fresh Raspberries 40g

Instructions

Tart Dough

In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond and all-purpose flour mixing until combined. Take a moment to scrape the mixing bowl
¾ Cup + 2 Tablespoons Unsalted Butter, 1 teaspoon Vanilla paste, ½ teaspoon Salt, 1 ¼ Cup Powdered sugar, ½ Cup Almond flour, ¾ Cup All-purpose flour
Add room temperature eggs one at a time, mixing between additions
2 Eggs
Add the second addition of all purpose flour, making sure to not overmix.
2 ¼ Cups All purpose Flour
Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least one hour.
I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
Once your dough is rolled to the desired thickness, press gently into the bottom of your 9inch tart pan, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
Preheat oven to 350 degrees Fahrenheit.
Line the shell with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up.
Bake for 20 minutes before removing from the oven and removing the parchment paper and pie weights then bake for another 10-15 minutes until ever so slightly browned.

Dark Chocolate Ganache

Add cream & glucose/corn syrup to a saucepan and bring to a slight boil.
1.5 Tablespoons Corn Syrup/Glucose Syrup, ⅓ cup + 1.5 Tablespoons Heavy Cream
Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate.
1 cup 70% Dark Chocolate
Add the butter into your warm chocolate mixture, using an immersion blender or spatula, blend ganache until the butter has fully incorporated and your mixture is smooth. Add raspberry liqueur and stir to combine.
2 Tablespoons Unsalted Butter, 2 Tablespoons Raspberry Liqueur
Pour the chocolate ganache into the cooled tart shell. Smooth out the top and allow the chocolate to set.

Assembly

Once the chocolate has NEARLY set, cover the top with raspberries and gently press them into the nearly set chocolate. Allow the tart to finish setting then dust with powdered sugar or glaze before enjoying!
12 oz Fresh Raspberries

Video

Notes

Expert Tips

How should I store this chocolate raspberry tart? Once assembled, it’s best consumed within 5 days.
Consider the Shape. If you’re making a square or rectangular tart, neat lines of raspberries look beautiful. For circular tarts, concentric circles are the way to go. You can either start with a raspberry in the center and work your way outwards, or line the exterior of the crust and work your way back in.
Perfecting the Pastry Crust. For a flaky and tender crust, keep all your ingredients, including the flour and butter, as cold as possible before mixing. Handle the dough minimally to prevent overworking it, which can lead to toughness. If you're working in a warm kitchen, don't be afraid to pop it back in the fridge for a few minutes to keep things cool.
Smooth Chocolate Ganache. When making the chocolate filling, heat the cream until it's just hot enough to melt the chocolate, when a few bubbles are beginning to form in the saucepan. Overheating can cause the chocolate to separate and become grainy — not a good look. Allow the chocolate and cream to sit for a few minutes before stirring — this helps to melt the chocolate, which in turn leads to a smooth ganache.

Nutrition