Chocolate Raspberry Tart
This chocolate and raspberry tart is elegant, decadent, and not too sweet! It is the perfect way to say “I love you” to someone special on Valentine’s Day. That being said, you can make it anytime and it is will be a total crowd pleaser! It is also very easy to make it vegan or gluten-free, depending on your needs. It is one of my absolute favorite desserts!
Prep Time: 1 hour
Cook Time: 1 hour
Ingredients:
Pâte Sucrée
150g all-purpose flour
113g or 8 tbsp unsalted butter
40g golden sugar
1 egg yolk
1-3 tbsp cold water
1/4 kosher salt
Raspberry Coulis
170g or 6oz of fresh raspberries*
1 tbsp golden sugar
1 tbsp water
Juice of half a lemon
Chocolate Ganache
140g or 5 oz dark chocolate (60-70% cacao)
100g or 3.5 oz heavy cream*
20g or 1.5 tbsp cold butter*
Directions:
Pâte Sucrée
Mix the flour, sugar, and salt together in a bowl or in a food processor.
Then cut the cold butter into the flour until the mixture resembles breadcrumbs or sand.
Add in the egg yolk and the cold water as needed, starting with 1 tbsp. If you need more slowly add more, one tablespoon at a time, but do not exceed 3 tablespoons of water.
The dough should be crumbly and hold together when you squeeze it in your palm.
Gather all the dough together and bring it into a disk shape. Wrap it in plastic wrap or put it in a ziplock bag and refrigerate for at least 30 minutes or up to a few days. The dough will last in the fridge for a couple of days.
When you are ready to use the dough, roll it out between two pieces of parchment paper until it is about 3 mm or 1/8 of an inch thick. Then carefully roll it out into a 10 or 11-inch tart pan.
Dock the dough by pricking it with a fork or toothpick all over the bottom of the dough. This ensures that the bottom of the tart shell stays flat.
Refrigerate the tart shell for 30 minutes or up to overnight before you bake it.
To bake the tart shell, preheat the oven to 375°F or 190°C.
Cover the tart shell with tinfoil or parchment paper and fill it with baking beans or regular beans to blind bake it.
Blind bake the tart shell for 20 minutes.
Remove the tinfoil and baking beans.
Then let the shell continue to bake uncovered for an additional 8-12 minutes until the tart shell is baked.
Allow tart shell to cool before using.
Raspberry Coulis
Add washed raspberries to a saucepan, along with the sugar and water.
Put the pot on the stove and set the heat to medium-high.
Bring the fruit to a boil, then reduce to temperature to medium-low and let the raspberries simmer for 5-10 minutes until they have broken down.
After the raspberries have broken down, turn off the heat.
Add the lemon juice and mix it in.
At this point, you can either pour the coulis into a jar or heatproof container and set it aside, or you can strain the raspberry coulis through a mesh sieve if you like it to be seedless.
Chocolate Ganache
Weigh out the chocolate, cream, and butter, but make sure to keep the butter very cold.
Add the chocolate to a heatproof bowl.
Bring the cream to a simmer, making sure that it doesn’t boil.
Pour the heated cream over the chocolate and let it sit for 5 minutes.
Whisk the cream and chocolate until it comes together into a beautiful chocolate sauce.
Then add in the cold butter and whisk until the butter has become completely incorporated into the chocolate ganache. The addition of cold butter adds a beautiful shine to your ganache so that it isn’t dull when it has set.
Set the ganache aside.
Assembly of the Tart
Pour the raspberry coulis into the tart shell and spread it in an even layer, bringing it all the way to the edges of the tart.
Pour chocolate ganache on top of the raspberry coulis layer, and then spread it evenly all the way to the edges, being careful not to disrupt the layer of raspberry coulis underneath.
At this point, you can either leave the tart to set or you can decorate it with fresh raspberries. To decorate, gently press the raspberries into the ganache.*
Set the tart aside and let it set at room temperature, then you can serve it or place it in the refrigerator and serve it later.
Enjoy!
Additional Notes:
*I like to use fresh raspberries for the coulis as well as the decoration, but feel free to use frozen raspberries if that is what you have!
*To decorate the tart, you can use fresh raspberries, strawberries, blueberries, almonds pistachios, chocolate shavings, whipped cream, flaky sea salt, or really anything that you want on your tart.
*To make this tart shell vegan, substitute vegan butter for the butter in the ganache and the tart shell, and omit the yolk. To make the chocolate ganache vegan simply substitute coconut cream or dairy-free heavy whipping cream for the cream in the recipe.
*To make this gluten-free substitute the flour in the tart shell for gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour).
