A light and flaky tart shell is filled with rich chocolate ganache and topped with fresh raspberries. This Raspberry Chocolate Tart is a stunner, and is actually easy to make!
It literally could not be grosser outside today. Cold and gray and pouring – Will and Kate got the worst weather in NYC!!
Luckily I have a little ray of sunshine on the blog today with my Raspberry Chocolate Tart! And there is a lot more berry love where that came from – My friend Rebecca from Living Better Together is hosting a Merry Berry Holiday Hop! We are celebrating Christmas together with all things berry! Scroll to the bottom of the post to check out all the berry goodness.
I bought this tart pan
I do not have much experience with making tarts. I made this rustic freeform tart this summer, but that is pretty much the only tart I have made. So I did a lot of research to find the perfect crust – I wanted one that was buttery and flaky, but that I wouldn’t have to roll out – I hate rolling out dough. I decided to use this one from Smitten Kitchen, and it worked like a charm! You can roll it out if you want, but you can also just press the dough right into the pan – much easier in my opinion! You then freeze the dough before baking it – this means that you can bake the tart shell without using pie weights! So easy.
The crust itself tastes almost like a sugar cookie, with a flakier texture. I absolutely love it, and think it is the perfect vehicle for the chocolate and the fresh raspberries.
The filling of this tart is just straight up chocolate ganache. Oh yes. It is so rich and so delicious. And then for the pretty part – the raspberries. I carefully lined up rows and rows of fresh raspberries on top. The result is simply gorgeous! The final touch is a dusting of powdered sugar.
TheBetterHalf told me that this is one of the best things I have ever made! 🙂 Quite a complement.
A light and flaky tart shell is filled with rich chocolate ganache and topped with fresh raspberries. This Raspberry Chocolate Tart is a stunner, and is actually easy to make!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 8oz bittersweet chocolate (either chocolate chips, or finely chopped bar of chocolate)
- ¾ cup cream
- 2 teaspoons vanilla
- 2 Tablespoons butter
- 2 pints fresh raspberries
- powdered sugar, for dusting
Instructions
- Add the flour, confectioner's sugar, and salt to the bowl of a food processor. Pulse a few times to mix. Add the butter and pulse until the butter is cut in - you want some pieces the size of peas and some the size of oatmeal flakes. Slowly add the egg, pulsing as you add it. Keep pulsing until the dough starts to clump together.
- Turn the dough out onto a silicone mat and quickly and gently knead the dough just a few times, until it all comes together. Press the dough into the bottom of a greased tart pan with a removable bottom. Press evenly across the bottom and up the sides of the shell. Prick the bottom of the dough several times with a fork.
- Freeze the crust for at least 30 minutes, preferably longer, before baking.
- Preheat the oven to 375 degrees F. Butter a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.
- Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer, until it is firm and golden brown.
- Let the crust cool.
- Place the chocolate in a heatproof bowl.
- Place the cream and the vanilla in a small saucepan and heat over low, stirring often, until mixture is just simmering.
- Pour the warm cream over the chocolate and whisk until melted and smooth. Add the butter and whisk until smooth and shiny.
- Pour the chocolate ganache into the cooled tart shell and spread in a smooth, even layer. Allow the mixture to set for about 10 minutes
- Place raspberries in even rows on top of the ganache, 4 in each row.
- You might not use all the raspberries, but better to have too many than too few!
- Dust with powdered sugar, if desired.
Notes
Crust recipe from Smitten Kitchen Filling recipe from Heather Christo
Are you ready for some more berry-licious holiday recipes? Check out all of the amazing things that my blog friends made!
Connect with Chez CateyLou!
More berry recipes!
Oh yum! There is absolutely nothing wrong with this! : ) I keep looking at my tart tins in the pantry and thinking I need to make one. This looks perfectly delicious.
Gah.. now I NEED a rectangle tart pan too! This is just gorgeous!
That is one gorgeous tort!
Looks amazing! Does this tart need to be refrigerated if I make it in the morning for late afternoon & evening? Thank yoU!!
Hi Rachel! If you make it in the morning, you do not need to refrigerate it – although you can if you want the berries and chocolate to be cold. I left mine out at room temp though.
What kind of cream can I use?
I’m glad that I’m not the only one that uses a tea ball for powdered sugar! 🙂
OMG thank you so much for this recipe!!! I bought that rectangular pan specifically to make this, and it was sooo worth it! It was delicious and beautiful 🙂
So glad to hear that!! Thanks, Janice