Chocolate Raspberry Tart
Servings
19-inch tart
Servings
19-inch tart
Ingredients
Crust
  • 1stick unsalted buttersoftened
  • 1/2cup powdered sugar
  • 1 egg yolk
  • 1cup all purpose flour
  • zest of one orangeoptional
Filling
  • 1.5cups heavy cream
  • 1.5cups finely chopped dark chocolate
  • 2 large eggsbeaten
  • 1pinch salt
Raspberry Compote
  • 6oz raspberries
  • 1cup water
  • 1/2cup 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.

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