Tuesday, May 21, 2013

Dark Chocolate Raspberry Tart

I have a little obsession with dark chocolate. If you love dark chocolate then you will die over this divine dark chocolate tart with a creamy ganache filled center and topped with plump raspberries and powdered sugar. It is not only heavenly to your taste buds but also very fun to put together and an aesthetically pleasing finished product sure to "wow" your friends!


1/2 cup softened butter (unsalted)
1/2 cup granulated sugar
1 egg yolk
1 cup all purpose flour
3 T. dark cocoa powder

1/2 cup raspberry jam (preferably home made)
1 cup any type of chocolate chips (I used dark)
1/2 cup heavy whipping cream
6 oz. fresh raspberries
confectioners sugar for sprinkling

Beat butter and sugar on medium speed for 3 minutes (until fluffy) pausing every 30 seconds to scrape sides of bowl. Add egg yolk. Beat well also scraping sides to make sure egg is completely mixed in. Add flour and cocoa. Mix by hand just until incorporated. Do not over mix or the gluten in the flour will develop too much and your crust will be tough.

Press mixture into a 9 in. tart pan. Trim top edge to make a perfectly shaped tart. Chill for 30 minutes. 

Bake at 350ยบ F for 12 minutes. Use the back of a spoon to press dough back down in the tart pan. Bake for an additional 8-10 minutes until crust is baked all the way through. Cool on cooling rack.

Remove frame of tart pan and place cooled tart on serving plate. Spread jam all over the inside of the tart. 

Heat cream in heavy saucepan until it begins to boil. Remove from heat, add chocolate and whisk until smooth. Pour over jam and chill until firm- about 1 hour. 

Arrange raspberries on top of the tart. Just before serving dust with confectioners sugar.

1 comment:

  1. This looks fantastic Milla! Will definitly be trying this recipe!