I love a stunning dessert. Yes I do. This Chocolate Raspberry Tart tastes every bit as decadent as it looks. Nothing better than a great meal with fine company followed by a really spectacular dessert and coffee.
While this Chocolate Raspberry Tart has several steps, it’s not difficult to make. And it’s a nice touch on the dessert table.
Mix the crust and roll it out
Fit to the tart pan and trim off excess
Bake the crust.
Whisk together the chocolate filling on the stovetop as the crust bakes.
Pour filling into baked crust.
Spread with raspberry jam and top with luscious raspberries. Oh my.
Savor every decadent bite.
Chocolate Raspberry Tart
- 1 1/4 cups flour
- pinch salt
- 1 1/2 tablespoons sugar
- 1/2 cup unsalted butter well-chilled
- 1 egg yolk lightly beaten
- 2 tablespoons very cold water
- Chocolate Filling:
- 1/2 cup unsalted butter
- 4 ounces semi-sweet chocolate coarsely chopped
- 3/4 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup half and half
- 1/4 cup seedless raspberry jam melted
- 1 pint fresh Driscoll's raspberries rinsed and drained
- Grease 9 " tart pan with a removable bottom.
- In food processor, combine 1 1/4 cup flour, 1 1/2 tablespoons sugar and pinch salt.
- Add 1/2 cup butter and process 'til mixture resembles coarse meal.
- Separately, combine egg yolk and cold water.
- Gradually add to flour mixture and process just 'til dough holds together.
- Press dough into a flat disk and wrap tightly in plastic wrap.
- Chill 30 minutes.
- Preheat oven to 375 degrees.
- Using floured rolling pin, roll out on floured surface.
- Press into bottom and sides of prepared tart pan, trimming off excess.
- Line crust with foil and fill with dried beans or pie weights.
- Bake until edges are slightly browned, 10-15 minutes.
- Remove pie weights and foil, continue baking 5 more minutes, until golden brown.
- Remove from oven and cool on rack.
- Reduce oven temperature to 350 degrees.
- In heavy saucepan, melt 1/2 cup butter and chocolate over low heat.
- Add 3/4 cup sugar, 2 eggs, egg yolk and vanilla.
- Stir 'til smooth.
- Stir in half and half.
- Pour chocolate mixture into prepared pastry.
- Bake 25-30 minutes or until center is nearly set when shaken.
- Remove from oven and cool on rack to room temperature.
- Remove from pan.
- Using small brush, spread half of the melted jam over top of tart.
- Artfully arrange fresh raspberries over jam.
- Drizzle raspberries with remaining melted jam.
- Serve at room temperature or chilled
You may also enjoy: Boston Cream Eclair Cake
Oh my…I want that. And the pictures tell me that there is one at your house right now…. Hmmm.
Allie Taylor says
I would like to say there is one at my house right now. But reality is….IT’S LONG GONE!!!!
Oh my! Does that look delicious or what! I wonder how many people I’ll see buying raspberries this weekend. I’m giving it 5 stars because my mouth is watering just looking at the pictures.
Wow, looks fantastic against silver, hoping a favorite relative will make for me, as 27 steps scare me 😉
I am not a big raspberry fan, but this looks delicious!
Just made this for Valentines Day! It was amazing!! I didn’t have a tart pan, but it still worked great in a pie plate.
Allie Taylor says
So glad to hear it Lora, it’s such a pretty presentation!
Melissa Falk says
I love this combo of chocolate and raspberry! Your photo is gorgeous.
Christine @ A Sprinkle of This and That says
Looks absolutely delicious!
Chocolate and raspberry has to be one of the best combinations ever! I love this and it’s just beautiful!
Dear Allie, what a beautiful, elegant dessert. I love chocolate pie…this looks so rich and fudgy. Wishing you a wonderful weekend my dear friend. xo, Catherine
Allie, that tart is simply beautiful and delicious! I’d love that with a cup of coffee after one of your dinner parties.
Jenna @ Wife in Progress says
wow this does look decadent! Yum!!
Boy does this look fantastic! You are spoiling my diet! I can’t wait to make this….for everyone else
Carrie @Frugal Foodie Mama says
I just love chocolate and raspberries together! 🙂 Your tart looks like such an elegant dessert too.
Kristen Chidsey says
Allie you had me at chocolate. And the fact this is a tart, not a pie–perfection in my book. Love it!
[email protected] says
anything with raspberries and I am in! what a gorgeous dessert
Megan Marlowe says
Oh Allie!! Can you please come to my house? I’ll cook dinner and could you please bring this for dessert? I love chocolate and raspberries and that tart crust-YUM!