Raspberry-Chocolate Tart

Recipe by Normaone
READY IN: 1hr 15mins




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