I’ll admit, pairing chocolate and fruit is not my favorite thing but this chocolate-raspberry tart brings back memories of my teenage years, when my sister I made this for my dad’s birthday. It would also make a fantastic Valentine’s Day dessert.
Double Chocolate Raspberry Tart
Serves 8 (9″ tart)
Ingredients:
Crust:
3 tablespoons (16g) Dutch process cocoa powder
1 cup (138g) all purpose flour
1/3 cup (38g) confectioners’ sugar
1/8 teaspoon kosher salt
6 tablespoons (85g) cold, unsalted butter, cubed
1 large (14g) egg yolk
1 teaspoon vanilla extract
1 tablespoon iced water, plus more if needed
Filling:
1/4 cup (85g) seedless raspberry jam
8 ounces (226g) dark chocolate, chopped
1 teaspoon espresso powder
3/4 cup (170g) heavy cream
1/3 cup (40g) fresh raspberries
Directions:
For the crust:
In a food processor, add the cocoa powder, flour, powdered sugar and salt. Pulse until combined. Add the cubed butter and pulse until the butter is the size of small peas.
Gently beat together the egg yolk, vanilla and water until combined. Then slowly add the liquid into the food processor while pulsing, until the dough just starts to clump together.
Place dough onto work surface and combine into a circular disc. Chill for at least 1 hour before rolling out.
Once the dough has chilled, roll it out until 1/4″ thick and place into tart pan. Chill for 30 minutes until the dough is firm.
Preheat the oven to 350°F. Line the crust with parchment and pie weights and bake for 15 minutes. Then bake an additional 10 minutes uncovered or till completely cooked through. Let cool completely in the tart pan.
For the ganache:
Place chopped chocolate and espresso powder in a medium bowl.
Heat cream until small bubbles start to appear on the edges of the cream. Pour over the chocolate and slowly stir until completely blended.
For assembly:
Spread the jam evenly onto the cooled chocolate shell. Pour the ganache on top of the jam and spread evenly, creating swooshes for a pretty top. Immediately garnish with fresh raspberries.
Place the tart in the fridge for 1 hour for the ganache to set. Before serving, remove the tart from the fridge and let it sit at room temperature for 20 minutes.