Dark Chocolate Raspberry Tart
This beautiful and romantic Dark Chocolate Raspberry Tart is made with a chocolate crust, homemade raspberry jam, and dark chocolate ganache!
Servings: 8 people
Ingredients
Chocolate crust
- 1 ½ cups flour
- 2 tablespoon powdered sugar
- 3 tablespoon unsweetened coco powder
- ½ teaspoon salt
- 8 tablespoon butter cold, cubed
- 1 egg
- ½ teaspoon vanilla extract
- 1-2 tablespoon cold water
Raspberry jam layer
- 1 pint raspberries 12 ounces
- 2 tablespoon sugar
Chocolate ganache layer
- 1 cup cream
- 8 oz. dark chocolate roughly chopped
- ½ teaspoon vanilla add in after taking off heat
Garnish
- ½-1 pint of fresh raspberries
Instructions
- Start by making the crust. In a food processor, pulse together the flour, sugar, coco powder and salt. Add in the butter and pulse until broken into small pea sized pieces. Add the egg, vanilla, and 1 Tbsp water and pulse until the egg is dispersed. The dough should be very crumbly but come together when pressed together- if it isn’t coming together, add another tablespoon of water at a time. Dump the dough onto a clean surface and form it into a disk. Cover tightly with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
- Lightly spray a 9-10 inch tart pan. Roll out the dough out on a lightly floured surface until about ¼ inch thick, and about 11-12 inches round. Press the dough evenly into the tart pan, making sure the dough comes all the way up the sides. Use a knife to carefully trim excess on the edges. Use a fork to poke holes throughout the base of the dough. Refrigerate for another 15 minutes, or until cold.
- Preheat the oven to 350. Lay a piece of parchment paper on top of the dough and cover with pie weights or dried beans. Place the tart pan on a baking sheet and bake for 30 minutes, or until the edges begin to brown and pull away from the sides of the pan. Remove the parchment and pie weights and bake for another 5-10 minutes to dry out the bottom of the dough. Allow the dough to cool.
- Meanwhile, make the raspberry jam. In a medium sauce pan, add the raspberries and sugar. Cook on medium low heat for 10 minutes, or until jammy and thickened, stirring occasionally and breaking up the raspberries with the back of a spoon. Allow it to cool slightly before spreading evenly over the tart crust.
- To make the chocolate ganache, place a heat-safe medium bowl over a small sauce pan of simmering water. Add the chocolate and cream. Stir continually until completely melted. Take off the heat and stir in the vanilla and a small pinch of salt. Pour the ganache over the raspberry layer. Let it cool in the refrigerator for at least 1 hour, or until fully set.
- Decorate the tart with fresh raspberries before serving. Bring to room temperature 10-20 minutes before serving.
Video
Notes
- Tart will last for up to 3-5 days covered in the refrigerator.
- The chocolate is the most flavorful once it has been brought to room temperature for 10-20 minutes.
