Dark Chocolate Raspberry Tart

Dark Chocolate Raspberry Tart


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The dark chocolate tart with a berry finishing is such a rich and delectable dessert. It will be an instant hit with anyone who tries it.

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Time needed

1 hour preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 cup flour
  • ¼ cup white sugar
  • 6 tablespoons butter
  • 1 egg yolk
  • 6 tablespoons raspberry jam
  • 1 ½ tablespoons cold water
  • 3 tablespoons cocoa powder
  • ¼ teaspoon salt
  • 4 ounces chopped dark chocolate
  • 1 teaspoon cocoa powder
  • 1 teaspoon powdered sugar
  • 2 ½ pint raspberries
  • 1 cup whipping cream

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Mix the flour, sugar, salt, and 3 tablespoons cocoa in a bowl and then add the butter in small pieces. Add the egg yolk and water. Mix with a fork until well mixed. Form a rectangle with the dough and chill for 20 minutes. Butter and flour a rectangle pan and preheat the oven to 375 degrees F. Sandwich the dough with 2 sheets of wax paper and roll out the dough to a 15x6-inch rectangle. Remove the wax paper and press the dough into the buttered pan. Freeze for 10 minutes. Line the crust with tin foil and fill the pie crust with pie weights. Bake for 12 minutes. Remove the foil and weights and bake for 12 more minutes. Spread the jam over the bottom of the crust in an even layer and bake for 3 minutes.

Boil the cream in a small saucepan and then remove it from the heat. Add the dark chocolate to the pan and whisk until the chocolate melts. Refrigerate the mixture for 45 minutes. Then beat the chocolate until it is thick. Spread the chocolate over the jam and top with raspberries. Combine the powdered sugar and remaining cocoa in a small bowl before sifting the combination over the tart.

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