🍫 DARK CHOCOLATE RASPBERRY TART 🍓 (Absolutely delicious)
📝 INGREDIENTS:
For the Tart Crust:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2-3 tablespoons ice water
For the Filling:
8 ounces dark chocolate (70% cocoa), chopped
1/2 cup heavy cream
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries
🔔 INSTRUCTIONS:
STEP 1: MAKE THE TART CRUST
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, powdered sugar, and salt until well combined.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Add Egg Yolk: Stir in the egg yolk and mix until combined. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
STEP 2: PREPARE THE TART SHELL
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
- Blind Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until set. Allow to cool.
STEP 3: MAKE THE FILLING
- Melt Chocolate: In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Place over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- Whisk Eggs and Sugar: In a separate bowl, whisk together the granulated sugar and eggs until light and fluffy. Stir in the vanilla extract.
- Combine Mixtures: Gradually add the melted chocolate mixture to the egg mixture, stirring until fully combined.
STEP 4: ASSEMBLE AND BAKE
- Add Raspberries: Scatter the fresh raspberries evenly over the cooled tart crust. Pour the chocolate filling over the raspberries, ensuring they are well covered.
- Bake: Bake the tart in the preheated oven for 20-25 minutes, or until the filling is set but still slightly soft in the center. Allow to cool completely before serving.
STEP 5: SERVE
- Slice and Enjoy: Once cooled, slice the tart and serve. It can be enjoyed as is or with a dollop of whipped cream.
Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 8
Enjoy your Dark Chocolate Raspberry Tart, a decadent dessert that perfectly balances rich chocolate and tart raspberries! 🍫🍓