A luscious chocolate tart studded with raspberries, this recipe is intense and delicious and such a crowd pleaser! Sophisticated enough to serve at a dinner party, it can also be made into individual tartlets. The crust is crisp, the filling is smooth and sweetly tart.
This post was originally published in December 2012. The photos and text have been updated to serve you better. The recipe remains the same, of course, because it's amazing!
This is a fancy chocolate tart with fresh raspberries in it.
With just the right amount of filling - that, by the way, is the easiest thing ever to put together - it's a dessert that will woo everyone, and let me tell you, it can be stretched. It will feed many.
That's the beauty of dark chocolate and red fruit. A sliver goes a long way. Especially with dark chocolate.
The first time I made it was for Christmas many years ago (I live in Buenos Aires so it was summer) and it was so hot I was concerned it would start to melt, haha.
Well, nothing of that kind happened and I decided it was my favorite chocolate tart from that moment on. I made it a square tart and cut a lot of squares out of it. Like I do with the mushroom quiche. The perfect bite.
As with most tarts, it has two parts: crust and filling.
I almost always use my favorite pie crust a.k.a Sweet Shortcrust Pastry.
It is easy to handle, can be frozen, made-ahead, and stands up well with most fillings. The pairing of chocolate and raspberry works wonderfully with it.
For this recipe, it needs to be blindly baked, which means pre-baking it.
Follow the exact instructions in my pie crust post which has super detailed instructions, photos, and videos!
Luscious chocolate filling
It has few ingredients so it's important you use the best quality you can buy.
- Chocolate: The flavor of the chocolate you use will be strongly felt in this filling so you want to use the best you can buy. The better the chocolate, the better the tart. I talk more about brands and types of chocolate farther down this post.
- Cream: use double or whipping cream for best results. They are richer and smoother.
- Raspberries: I use fresh whenever I can but frozen berries work just as well and are available year-round.
This filling is a ganache made richer with the addition of eggs, yolk and some milk to lighten it up (images below).
There's not much to say about how to make the filling in itself, it's simply a melt and mix situation, but a word about making ganache.
- The cream is heated until small bubbles appear which signals that it's about to break into a boil. It is immediately poured over the chocolate which must be chopped small. The very hot liquid will melt the chocolate enough to mix into a smooth cream, but not so much as to burn it. That is the key.
- Microwave: you can heat the cream in the microwave, of course. So much easier.
I think raspberries are the perfect thing to go with this creamy truffle-like chocolate filling.
When pouring the cream over the berries (image below) be careful to distribute it well. It will level out while baking but not too much. So make sure the raspberries are as evenly distributed as you can.
Do you see how insanely good this tart looks even while making it? Just pouring that luscious filling is enough to get my juices going!
What chocolate should you use?
The flavor of the chocolate you use will be strongly felt in this filling so you might want a less bitter one, such as Ghirardelli 60% chocolate bars. Some brands even have 50% chocolates that are still more on the semi-sweet side than milk.
The % I talk about here is the amount of cocoa solids chocolate has. The higher the number the more bitter the chocolate. They vary among brands but let's just say that from 60% it qualifies as semi-sweet dark chocolate. Milk chocolate might have 30% solids and more sugar to make up for it.
Other brands I like to bake with (and eat) are chocolates from Lindt and chocolate chips from Ghirardelli.
There are a few changes you can make to this recipe and get great results.
- Crust: use a chocolate pie crust or the traditional cookie crust. This last one makes for a very easy-to-put-together dessert.
- Berries: use a mix of berries or strawberries instead of the raspberries.
- Citrus and liquor: add orange/tangerine zest and a tablespoon of orange liquor (such as Cointreau or Grand Marnier) to the filling and use toasted walnuts or hazelnuts instead of the raspberries.
This dessert is good. So good it's great.
Other recipes you might like:
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- One 9-inch (24cm) prebaked tart shell made from Sweet Shortcrust Pastry
For the filling:
- 8 oz (225g) bittersweet chocolate, finely chopped (see Notes, below)
- ¾ cup heavy cream
- ¾ cup whole milk
- 1 egg
- 1 egg yolk
- 10 oz (280g) fresh or frozen raspberries
- Preheat oven to 350ºF /180ºC.
- Have ready the pre-baked tart crust (blind baking).
- Put the chopped chocolate in a mixing bowl.
- Heat cream in a small saucepan until very hot but don't let it come to a boil. You can also heat it in the microwave.
- Immediately pour over chocolate covering it, wait 30 seconds and then start stirring with a whisk from the center out. The mixture will come together and be shiny and smooth.
- Add milk and mix well. This will lower the temperature before adding the eggs.
- Add egg and egg yolk. Mix well.
- Distribute fresh berries onto the bottom of the pie shell.
- Carefully pour the chocolate mixture over the raspberries. I transfer it to a jar for easier pouring.
- Bake for about 20 minutes, until edges are set but center barely jiggles. For it to be creamy it's important not to let the center set too much.
- Let cool on wire rack.
- Serve at room tº with extra raspberries and a dollop of cream if you like.
Chocolate: the flavor of the chocolate is intense, so it will come through big time. I use 70-72% and it is a very dark, semi-sweet taste. If you like a lighter flavor use up to 60% chocolate or even less.
Cream: it is heated until small bubbles appear which signals that it's about to break into a boil. It is immediately poured over the chocolate which must be chopped small. The very hot liquid will melt the chocolate enough to mix into a smooth cream, but not so much as to burn it. That is the key.
Microwave: you can heat the cream in the microwave, of course. So much easier.
Berries: use a mix of berries or strawberries instead of the raspberries.