Chocolate Raspberry Tart

A few weeks ago, as I was leaving my parents house after a family dinner, my sister forced me to take a container of raspberries. She’d recently gotten into acai bowls and had severely overestimated how many raspberries she would need. I generously agreed to give the poor, unwanted berries a home, but by the time I got around to using them they were getting close to expiration, so I decided to turn them into a tart. The chocolate filing of this tart is very rich and the fresh raspberries provide a nice balance. To give the tart another fresh element, I added some orange zest to the crust.

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Chocolate Raspberry Tart

Servings

9-inch tart

Ingredients

Crust

• 1 stick unsalted butter softened
• 1/2 cup powdered sugar
• 1 egg yolk
• 1 cup all purpose flour
• zest of one orange optional

Filling

• 1.5 cups heavy cream
• 1.5 cups finely chopped dark chocolate
• 2 large eggs beaten
• 1 pinch salt

Raspberry Compote

• 6 oz raspberries
• 1 cup water
• 1/2 cup sugar

Servings 9-inch tart Ingredients Crust 1 stick unsalted butter softened 1/2 cup powdered sugar 1 egg yolk 1 cup all purpose flour zest of one orange optional Filling 1.5 cups heavy cream 1.5 cups finely chopped dark chocolate 2 large eggs beaten 1 pinch salt Raspberry Compote 6 oz raspberries 1 cup water 1/2 cup sugar

Instructions

Crust

1. Cream the butter and powdered sugar until fluffy. Add the egg yolk and mix well. Mix the orange zest with the flour and slowly add to the butter mixture. Once all of the flour is added, continue mixing just until all of the flour is incorporated. The dough will be pretty crumbly at this point. Remove the dough from the bowl and work it all together into a ball, but be careful not to over kneed it. Wrap the ball in plastic wrap and chill in the refrigerator for at least 30 minutes.
2. After the dough has chilled, roll it out on a floured surface until it is slightly bigger around than the tart pan. Place the rolled out dough in the pan and press it into the edges of the pan. Cut off any excess dough around the top and place the pan back in the refrigerator to chill for another 30 minutes.
3. Preheat the oven to 350°. Remove the tart shell from the fridge and line with parchment paper. Fill the shell with beans or pie weights and bake for 15 minutes. After 15 minutes, remove the weights and paper and bake for another 20 minutes, uncovered, or until the bottom is golden brown. If the edges are browning too fast, cover them in aluminum foil and continue baking. Once the shell is browned, remove from the oven and cool completely before filling.

Raspberry Compote

1. Combine the raspberries, water, and sugar in a small saucepan. Bring the water to a boil then reduce the heat to a gentle boil. Cook for about 35 minutes, stirring frequently, or until the raspberries are broken down and the mixture has thickened to the consistency of honey.

Filling

1. Heat the cream in a small saucepan until it is steaming, but not boiling. Pour the hot cream over the chopped chocolate and stir until all of the chocolate is melted. Cool to room temperature.
2. Once cooled, whisk in the beaten eggs and salt. Pour the chocolate mixture into the cooled shell. Drizzle the raspberry compote on top of the chocolate filling (I used a piping bag) then use a knife to swirl in the raspberry. Bake at 325° for 30 minutes or until the filling is set. Cool to room temperature then refrigerate. I found that this tart is best served chilled.