I made something similar to this Chocolate Raspberry Tart when I was in pastry school. I was impressed with it at the time and thought that it was wonderfully delicious. Some time has passed since then and I thought that it would be a good time to revisit this recipe and make it with a few improvements. Like the crust being made with a chocolate cookie dough instead of a chocolate tart dough. Also, I made this Chocolate Raspberry Tart with raspberries actually between layers of ganache, the one we made in school only had raspberries as a decoration on top. Anyway, this Chocolate Raspberry Tart is defiantly worth a try and will certainly please any chocolate lover!
Let’s start by making the chocolate cookie crust. Line the bottom of a 9-inch cake pan with a removable bottom with parchment paper. Grease the pan, set aside.
In the bowl of an electric mixer beat together butter, sugar, brown sugar, and vanilla.
Stir in one egg.
Stir in the flour, salt, baking powder, and cocoa powder until well combined.
Roll the cookie dough out on a powdered sugar surface.
You want to cookie dough to extend about 2-inches around the pan if you set it in the middle of the dough.
Carefully lift the cookie dough into the pan and gently ease it down into the pan. If it breaks, no big deal, just brush a small amount of water onto it and stick it back together.
Prick the bottom of the tart with a fork.
Bake the tart shell at 375F for 10-15 minutes or until done. Set aside.
Now we will make the chocolate ganache! In a saucepan bring heavy cream to a boil.
Meanwhile, place the chocolate chips in a large bowl.
Pour the boiling cream over the chocolate chips.
Stir until well combined. This may seem like it takes longer then it should, but it will work in the end.
Pour about a third of the ganache into the chocolate tart shell.
Add fresh raspberries on top of that.
Then pour the remaining ganache so that every raspberry is covered. Cover and refrigerate overnight.
When you are ready to serve the Chocolate Raspberry Tart use a small icing spatula to loosen the crust from the side of the pan.
Gently push the tart out from the bottom. Set the tart on your serving plate.
Next the decoration. Whip whipping cream to stiff peaks. Pipe or dollop the whipped cream onto the tart.
Decorate with more fresh raspberries. Store well covered in the refrigerator.
This Chocolate Raspberry Tart is so wonderfully delicious! People will think that you slaved making it, but it really isn’t hard to make. Just be sure to make it the night before and you’ll be in good shape. This is a great dessert to make if you want to impress someone or if you have a chocolate lover around.
What is your favorite kind chocolate to have with raspberries?
- For the Cookie Dough:
- 1 stick butter, soft
- ½c. sugar
- ½c. brown sugar, packed
- 1t. pure vanilla extract
- 1 egg
- 1½c. flour
- ½t. salt
- 1t. baking powder
- ½c. cocoa powder
- For the Ganache:
- 2c. semi-sweet chocolate chips
- 2c. heavy cream
- 1c. heavy cream
- 2 clam shells fresh raspberries
- For the Cookie Dough:
- Preheat oven to 375F. Line a 9-inch cake pan (with a removable bottom) with parchment paper. Grease the bottom and the sides of the pan. Set aside.
- In the bowl of an electric mixer beat together the butter, sugar, brown sugar, and vanilla.
- Beat in the egg. Beat in the flour, salt, baking powder, and cocoa.
- Roll the dough out on a powdered sugar covered surface. The dough is rolled out thin enough when you can place your pan in the middle of it and still have about 2-inches on all sides that you can see.
- Gently place the dough in the pan. Bush the dough with water to stick it back together if it tears anywhere.
- Bake at 375F for 10-15 minutes.
- For the Ganache:
- Place the chocolate chips in a large bowl.
- Bring 2c. heavy cream to a boil in a saucepan.
- Pour the boiling cream over the chocolate chips.
- Stir until well combined.
- Pour ⅓ of the ganache into the baked tart crust. Place a layer of fresh raspberries over the ganache. Pour on the remaining ganache so that every raspberry is covered.
- Cover and refrigerate overnight.
- Just before serving, whip the remaining cup of cream to stiff peaks. Pipe or dollop the whipped cream onto the ganache.
- Dot with fresh raspberries.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)