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5 from 1 vote

Chocolate Raspberry Tart

Chocolate Raspberry Tart: a stunning and elegant dessert perfect for any special occasion. Tastes as spectacular as it looks.
Course Dessert
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 9
Author Allie Taylor


  • Crust:
  • 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
  • Topping:
  • 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


This recipe can be made a day or two ahead. Refrigerate when cool, then top with jam and raspberries just before serving.