Description
A decadent dessert that combines rich dark chocolate and fresh raspberries in a tart crust.
Ingredients
Scale
- For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 2–3 tablespoons ice water
- For the Dark Chocolate Filling:
- 8 oz dark chocolate (chopped, at least 70% cocoa)
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Topping:
- 1 cup fresh raspberries
- Powdered sugar (for dusting, optional)
- Mint leaves (for garnish, optional)
- Substitutions:
- Butter: Use coconut oil or dairy-free butter for a dairy-free version.
- Chocolate: Semi-sweet chocolate can be used if you prefer a sweeter filling.
Instructions
- In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water. Add this to the flour mixture and mix until the dough comes together. If needed, add more ice water, one tablespoon at a time.
- Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
- Refrigerate the crust for at least 30 minutes to firm up.
- Preheat your oven to 350°F (175°C).
- Once chilled, bake the tart crust in the preheated oven for 15 minutes. Remove from the oven and let it cool slightly.
- In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add the chopped dark chocolate, stirring until melted and smooth.
- In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt. Gradually add the chocolate mixture to the egg mixture, whisking continuously until fully combined.
- Pour the chocolate filling into the pre-baked tart crust.
- Bake in the oven for an additional 10-15 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let the tart cool to room temperature, then refrigerate for at least 1 hour to fully set.
- Once chilled, top the tart with fresh raspberries.
- Dust with powdered sugar if desired and garnish with mint leaves.
- Slice and serve chilled or at room temperature.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This tart is best enjoyed chilled.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Dark Chocolate Raspberry Tart, dessert, chocolate tart, raspberry tart