Dark Chocolate Raspberry Tart
320kcal
Ingredients
For the Crust
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1 large egg yolk
- 2-4 tablespoons cold water
For the Filling
- 8 ounces dark chocolate chopped (at least 70% cocoa)
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Garnish
- 1 cup fresh raspberries
- mint leaves or chocolate shavings optional
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, cocoa powder, powdered sugar, and salt in a large bowl.
- Add the cold, cubed butter into the mixture and mix until it resembles coarse crumbs.
- Stir in the egg yolk and hydrate with cold water, one tablespoon at a time, until the dough comes together.
- Press the dough evenly into a 9-inch tart pan across the bottom and up the sides. Prick the bottom with a fork.
- Bake the tart crust for 15–20 minutes until set and slightly firm.
- Heat the heavy cream until it just begins to simmer, then remove from the heat.
- Add the chopped dark chocolate to the hot cream and stir until smooth.
- Whisk together the eggs, vanilla extract, and salt in a separate bowl, then gradually incorporate the warm chocolate mixture.
- Pour the chocolate filling into the pre-baked tart crust.
- Bake for another 15–20 minutes until the filling is set but still slightly jiggly in the center.
- Let cool to room temperature, then refrigerate for at least 2 hours to set completely.
- Arrange the fresh raspberries on top once set, and garnish as desired before serving.
Nutrition
Serving1sliceCalories320kcalCarbohydrates28gProtein4gFat22gSaturated Fat13gPolyunsaturated Fat1gMonounsaturated Fat10gCholesterol80mgSodium150mgPotassium200mgFiber3gSugar15gVitamin A500IUVitamin C3mgCalcium30mgIron2mg
Notes
Ensure your butter is cold for a flaky crust and avoid overworking the dough. For a smooth ganache, let the chocolate sit in the hot cream before stirring.