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    You are in: Home / Recipes / Raspberry-Chocolate Tart Recipe
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    Raspberry-Chocolate Tart

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Normaone's Note:

    Raspberries and chocolate make a special blend. It is one of my favorite flavor combinations. Although this dessert takes a little while to prepare, it is luscious and beautiful to present at a dinner party. Plus, everything can be done in advance.

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    Units: US | Metric

    For the crust

    For the filling

    Before serving


    1. 1
      For the crust: In a medium bowl stir together the flour, sugar, cocoa and salt.
    2. 2
      Using fingertips, work in the butter until it resembles coarse meal.
    3. 3
      Add water and egg yolk and mix with a fork until well combined.
    4. 4
      Gather up the dough and form into a rectangle and chill at least 20 minutes and up to 4 days.
    5. 5
      If made in advance let soften slightly before rolling out.
    6. 6
      Preheat oven to 375°F.
    7. 7
      Butter and flour a 13+3/4x4inch tart pan with 1 inch sides and a removable bottom.
    8. 8
      Roll out the dough to a 15x6 inch rectangle, between two sheets of plastic wrap or wax paper.
    9. 9
      Peel off one sheet of wrap and invert the dough into the prepared pan, pressing evenly to fit.
    10. 10
      Freeze until firm, about 10 minutes, Peel off second sheet.
    11. 11
      Trim edges.
    12. 12
      Line crust with foil will with pie weights and bake until crust is set, about 12 minutes.
    13. 13
      Remove foil and weights.
    14. 14
      Bake until crust begins to darken around the edges, piercing with a toothpick if it starts to bubble up, about 12 minutes more.
    15. 15
      Remove from oven, spread jam over crust and bake about 3 minutes longer until jam is set.
    16. 16
      Cool completely on a rack.
    17. 17
      For the filling: In a small heavy saucepan, bring whipping cream to a boil.
    18. 18
      Remove from heat and add chocolate, whisking until melted and smooth.
    19. 19
      Transfer to a bowl and refrigerate until chilled but not firm, about 45 minutes.
    20. 20
      With an electric mixer, beat the chocolate-cream mixture until very thick and semi firm.
    21. 21
      Spread over jam in crust.
    22. 22
      Refrigerate until ready to use.
    23. 23
      Before serving, arrange raspberries on top of chocolate.
    24. 24
      Combine sugar and cocoa and sift over tart.

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    Ratings & Reviews:

    • on December 03, 2011


      love the combination!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raspberry-Chocolate Tart

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 487.5
    Calories from Fat 255
    Total Fat 28.4 g
    Saturated Fat 17.0 g
    Cholesterol 115.6 mg
    Sodium 123.8 mg
    Total Carbohydrate 56.8 g
    Dietary Fiber 10.2 g
    Sugars 24.3 g
    Protein 5.7 g

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