Double Chocolate Raspberry Tart

October 3, 2016

chocolate raspberry tart

I’ll admit, pairing chocolate and fruit is not my favorite thing but this tart brings back memories of my teen years, when my sister I made this for my dad’s birthday. We made it a little differently back then. We used a traditional sablee crust, the ganache was filled to the very top and the surface was covered entirely with raspberries. How incredibly decadent! It makes me laugh.

Here we are, 10 years later, revisiting the recipe once again. We’ve made a few adjustments. I like the chocolate-chocolate combo with the chocolate crust and filling. We reduced the ganache a bit which means we can eat bigger slices and I like the messy berries on top.

Double Chocolate Raspberry Tart
Makes one 9″ tart

Ingredients:

Crust:
2 tablespoons + 2 teaspoons Dutch cocoa powder
1 cup all purpose flour
1/3 cup powdered sugar
1/8 teaspoon salt
6 tablespoons unsalted butter, cold, cubed
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon + 1 teaspoon iced water, plus more if needed

Filling:
1/4 cup raspberry jam
8 ounces dark chocolate, chopped
1 teaspoon espresso powder
3/4 cup heavy cream
1/3 cup fresh raspberries, whole + chopped

Directions:

For the crust:

In a food processor, add the cocoa powder, flour, powdered sugar and salt. Pulse until combined. Add the cubed butter and pulse until the butter is the size of small peas.

Gently beat together the egg yolk, vanilla and water until combined. Then slowly add the liquid into the food processor while pulsing, until the dough just starts to clump together.

Place dough onto work surface and combine into a circular disc. Chill for at least 1 hour before rolling out.

Once the dough has chilled, roll it out until 1/4″ thick and place into tart pan. Chill for 30 minutes until the dough is firm.

Preheat the oven to 350F. Line the crust with parchment and pie weights and bake for 15 minutes. Then bake an additional 10 minutes uncovered or till completely cooked through. Let cool completely in the tart pan.

For the ganache:

Place chopped chocolate and espresso powder in a medium bowl.

Heat cream until small bubbles start to appear on the edges of the cream. Pour over the chocolate and slowly stir until completely blended.

For assembly:

Spread the jam evenly onto the cooled chocolate shell. Pour the ganache on top of the jam and spread evenly, creating swooshes for a pretty top. Immediately garnish with fresh raspberries.

Place the tart in the fridge for 1 hour for the ganache to set. Before serving, remove the tart from the fridge and let it sit at room temperature for 20 minutes.

 

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