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.

Fireworks were an accidental invention. That’s freaking hysterical to me. Pyrotechnics must’ve been one hell of a surprise for the cook in China who unknowingly spilled saltpeter into a fire. It sounds like something I’d do. Frankly, I’m surprised my kitchen has yet to see an explosion comparable to the 4th of July. It’s seen a lot, but not a baking bottle rocket.

Two thousand years after fireworks were born with a bang another monumental invention also occurred in a kitchen, this time in France. A chocolatier’s apprentice accidently poured boiling cream over a bowl of expensive chopped chocolate. For the wasteful error he was called a dumbass, the French translation for which was ganache.

You see where I’m going with this? Dumbass’ mistake turned out to be so delicious that they named the creamy creation after him!

The moral of the story is that you can literally make ganache without thinking. It’s that easy. Simply heat heavy cream and milk until boiling then pour over dark chocolate and stir until smooth. Throw in a pair of eggs, some sugar and vanilla and you have the most velvety tart filling you’ve ever tasted.

Plus it’s bursting with fresh berries and cradled in a from-scratch chocolate pastry crust. This Raspberry Chocolate Tart likes to show off. Nobody like a show-off, yet everybody loves this dessert. It’s a paradox you can’t explain until you taste the first delectable bite.

Before sharing the recipe for Raspberry Chocolate Tart, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

I used two bars of Ghirardelli 86% Cacao Dark Chocolate in this recipe. If 86% is too overpowering for your taste, tone it down to 72% cacao. Any good-quality chocolate bar will suffice, but do not substitute chocolate chips.

Process Tips and Tricks

The crust comes together quickly in a food processor, but a pastry cutter will achieve the same result.

For pristine slices, dip knife in hot water and wipe clean between each cut.

This recipe makes one 9-inch tart but can easily be adapted to individual tarts following the recipe as is. The yield will be approximately 8 tarts.

Storage and Make Ahead Tips for Raspberry Chocolate Tart

Cover leftovers then store in the refrigerator for up to 5 days. Bring tart to room temperature for 15 to 30 minutes before serving.

This tart can be made up to 3 days ahead of time. Simply prepare the recipe, cover then store in the refrigerator until ready to serve.

Dinner Paring Tips

Without a doubt, a lusciously rich dessert like a Raspberry Chocolate Tart would be the perfect ending to a special occasion dinner like surf and turf. Coupled with creamy ganache, the robustness of filet and sea food is well balanced. Nowhere to Jo has the most amazing recipe for Sous Vide Steak and Scallops. Not only is it simple and delicious, but it’s oh so romantic! Here’s the link to check it out: .

I hope you enjoy this Raspberry Chocolate Tart recipe. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag #whiskingwolf on social media so I can drool over your pics on Instagram.

Finally, if you love chocolate and raspberry together check out my recipe for Dark Chocolate Raspberry Brownies. Fantastically rich and fudgy, these brownies are loaded with fresh raspberries for a puckery flavor kick. Made with three kinds of chocolate and just one bowl, this from-scratch recipe is both simple and sublime.

Raspberry Chocolate Tart

Heather Wolf

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.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Chill 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Pies and Tarts

Cuisine American

Servings 8

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.

Keyword chocolate, pie, raspberry, tart