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.
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