Chocolate Raspberry Tart

5 from 3 votes

Chocolate Raspberry Tart

This chocolate raspberry tart is so delicious and beautiful - but surprisingly simple to make! A chocolate sweet tart crust is filled with raspberry coulis jam and a luscious dark chocolate ganache and is topped with fresh raspberries.

Prep Time30

Cook Time30

Set time2

Total Time3

Course: Dessert

Cuisine: American, French

Servings:

Calories: 412kcal

Author: Callan Wenner

Equipment

Stand mixer with paddle attachment, or handheld mixer
9" tart pan with removable bottom
Mixing bowls
Rubber spatula
Offset spatula optional

Ingredients

Chocolate Sweet Tart Crust

6 tablespoons unsalted butter room temperature
⅓ cup granulated sugar
⅛ teaspoons kosher salt
1 large egg room temperature
1¼ cup + 2 tablespoons all-purpose flour
2 tablespoons dutch-processed cocoa powder

Filling

¼ cup raspberry jam seedless preferred
1¼ cups heavy whipping cream
12 oz semi-sweet chocolate 60-70% cacao (bars are best)
12 oz fresh raspberries

US Customary - Metric

Instructions

Make the chocolate sweet tart dough, wrap tightly, and chill in the refrigerator for one hour.
6 tablespoons unsalted butter, ⅓ cup granulated sugar, ⅛ teaspoons kosher salt, 1 large egg, 1¼ cup + 2 tablespoons all-purpose flour, 2 tablespoons dutch-processed cocoa powder
Roll out the crust and set it into the pan, then blind bake completely and fully cool on a wire rack.
While the shell is cooling, roughly chop the chocolate and add to a heat proof bowl. Bring the heavy cream to a simmer, then pour over the chocolate. Let it stand for about a minute, then stir until completely combined and smooth (be careful not to slosh the cream out). Cool for 5 minutes.
12 oz semi-sweet chocolate, 1¼ cups heavy whipping cream
While the ganache cools, spread the raspberry jam evenly into the bottom of the tart crust. Then, pour the chocolate ganache on top and spread evenly. Sit at room temperature for 10-15 minutes.
¼ cup raspberry jam
Add the fresh raspberries to the top in various places and angles, pressing them in just slightly.
12 oz fresh raspberries
Pipe extra raspberry jam into any raspberries where the centers are upwards. Allow the tart to set for 2 hours at room temperature, or in the fridge for 1 hour (both uncovered) before slicing. in. Garnish with mint leaves, if desired.

Video

Notes

Store the tart uncovered in the fridge for five days. Press plastic wrap into the cut sides of the tart so the jam doesn't seep out.

Wipe the knife totally clean in between each cut for cleanest slices, otherwise the ganache on the knife sticks and pulls.

Allow the tart (or slices) to come to room temperature (about one hour) prior to serving.

Nutrition