Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of chocolate tart on a white cake stand with a missing slice. Fresh raspberries on top. White background.

Chocolate Raspberry Tart

A luscious chocolate tart studded with raspberries. The crust is crisp and the truffle filling is smooth and sweetly tart from the berries. It is sophisticated enough to serve at a dinner party but can also be made into individual tartlets. 

  • Total Time: 3 hours
  • Yield: 8 servings

Ingredients

Units

1 recipe for Sweet Shortcrust Pastry (or a store-bought 9-inch (24cm) prebaked tart shell)

For the filling:

  • 8 oz (225g) bittersweet chocolate, finely chopped (see ganache notes, below)
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 1 egg
  • 1 egg yolk
  • 10 oz (280g) fresh or frozen raspberries

Instructions

  1. Preheat the oven to 350ºF /180ºC.
  2. Have ready the pre-baked tart crust (blind-baking instruction here).
  3. Put the chopped chocolate in a medium mixing bowl.
  4. Heat the 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, being careful not to burn it. 
  5. Immediately pour over the 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.
  6. Add the milk and mix well. This will lower the temperature before adding the eggs.
  7. Add the egg and egg yolk. Stir well but don't beat. We don't want to incorporate air. 
  8. Distribute the fresh berries on the bottom of the tart shell.
  9. Carefully pour the chocolate mixture over the raspberries. I transfer it to a jar for easier pouring. 
  10. Bake for about 20 minutes, until the edges are set but the center barely jiggles. For it to be creamy it's important not to let the center set too much.
  11. Let cool completely on a wire rack.
  12. Cover and refrigerate it for an hour or more before serving. 
  13. Serve at room temperature with extra raspberries and a dollop of whipped cream if you like.

Notes

  • Chocolate: use your favorite dark semi-sweet chocolate for this recipe. I love using Callebaut 54% dark chocolate callets and Ghirardelli Chocolate Dark Bar 60%.
  • Ganache: make sure the chocolate is chopped small. The hot cream will melt the chocolate enough to mix into a smooth cream, but not so much as to burn it. That is the key.  
  • Berries: you can use a mix of red berries or strawberries instead of raspberries.
  • Crust: use a chocolate pie crust or the traditional cookie crust. This last one makes for a very easy-to-put-together dessert. 
  • 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.
  • Author: Paula Montenegro
  • Prep Time: 40 minutes
  • Cooling time: 2 hours
  • Cook Time: 20 minutes
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: International

Keywords: chocolate raspberry tart

Find it online: https://vintagekitchennotes.com/chocolate-raspberry-tart/