Real Recipes From Real Home Cooks ®

chocolate raspberry tart

Recipe by
Kathryn Brown
Woodbridge, NJ

My favorite combination of chocolate and fresh raspberries.

yield 12 Slices
method Bake

Ingredients For chocolate raspberry tart

  • 2 c
  • 1/2 c
    confectioners' sugar
  • 1/2 c
    butter, cold
  • 1 lg
  • 1 c
    raspberry jam
  • 2 c
    dark chocolate chips
  • 1 1/2 c
    heavy cream
  • 12 oz
    fresh raspberries

How To Make chocolate raspberry tart

  • 1
    Pastry Crust: Combine flour and sugar in food processor. Pulse to mix.
  • 2
    Add butter, cut into small cubes, pulse to combine.
  • 3
    Add egg and pulse until dough begins to come together.
  • 4
    Place dough between two sheets of parchment paper and roll out into a very large circle. About 1/4 inch thick. *Should fit into a 11" tart pan. Refrigerate for 1 hour.
  • 5
    Line 11" tart pan with pastry. Chill for an hour.
  • 6
    Preheat oven to 325 degrees. Prick pastry with a fork. While oven preheats place dough in freezer.
  • 7
    Bake 30-35 minutes, until golden. Set aside to cool.
  • 8
    Spread raspberry jam on bottom of the crust. Set aside.
  • 9
    Chocolate Ganache Filling Heat cream in a small saucepan over medium heat. When it starts to simmer remove from heat.
  • 10
    Pour half the cream over the chocolate. Let sit for 1 minute, then gently stir to melt the chocolate.
  • 11
    Add remaining hot cream to chocolate. Stir until smooth and shiny.
  • 12
    Pour the gananche over the raspberry jam.
  • 13
    Let cool slightly.
  • 14
    While the ganache is still slightly warm press the raspberries into it.
  • 15
    Place in the refrigerator for 2 hours. Bring back to room temperature for about 30 minutes before serving.
  • 16

Categories & Tags for Chocolate Raspberry Tart: