Dark Chocolate Tart with Raspberries Valentine's Day

Indulging in a slice of Decadent Dark Chocolate Raspberry Tart is like treating yourself to a luxurious experience that tantalizes the senses. This elegant dessert harmoniously blends the rich, velvety texture of dark chocolate with the vibrant tartness of fresh raspberries, creating a perfect balance that delights both sight and taste. Whether you’re celebrating a special occasion, hosting a dinner party, or simply craving a sophisticated treat at home, this tart is sure to impress.

Dark Chocolate Tart with Raspberries Valentine's Day

Dive into indulgence with this Decadent Dark Chocolate Raspberry Tart! Combining velvety dark chocolate and fresh raspberries, this dessert is a perfect balance of richness and tartness. Learn how to create a buttery cocoa crust and a silky filling, topped with vibrant raspberries. Ideal for special occasions or a treat for yourself, this tart will impress anyone. Get ready to delight your senses! #ChocolateLovers #DessertRecipe #RaspberryTart #BakingJoy #Sweets #ChocolateDesserts

Print Recipe Pin Recipe

Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

½ cup powdered sugar

½ teaspoon salt

½ cup unsalted butter (cold, cubed)

1 large egg yolk

2-3 tablespoons ice water

For the Dark Chocolate Filling:

10 oz dark chocolate (70% cocoa or higher), chopped

¾ cup heavy cream

¼ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

¼ teaspoon salt

For the Raspberry Topping:

1 ½ cups fresh raspberries

1 tablespoon sugar

Mint leaves (for garnish, optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).

Make the Tart Crust:

- In a large mixing bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.

- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs.

- Stir in the egg yolk. Add ice water, one tablespoon at a time, mixing until the dough comes together. (You may not need all the water.)

- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough:

- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the edges. Trim any excess dough.

- Prick the bottom with a fork to prevent bubbling, cover with parchment paper, and fill with pie weights or dried beans.

Blind Bake the Crust:

- Bake the crust for 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes until set. Allow it to cool completely.

Prepare the Chocolate Filling:

- In a saucepan over medium heat, combine the heavy cream and granulated sugar. Stir until the sugar has dissolved and the mixture is steaming but not boiling.

- Remove from heat and add the chopped dark chocolate. Let it sit for 2-3 minutes before whisking until smooth.

- In a separate bowl, beat the eggs, vanilla extract, and salt. Gradually whisk in the chocolate mixture until fully combined.

Fill the Tart:

- Pour the chocolate filling into the baked tart crust. Bake for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.

- Remove from the oven and let it cool to room temperature. Refrigerate for at least 2 hours to set further.

Prepare the Raspberry Topping:

- Sprinkle the fresh raspberries with sugar and let them macerate for about 10 minutes to release their juices.

Assemble the Tart:

- Once the tart has set, top it with the macerated raspberries. Optionally, decorate with fresh mint leaves for a beautiful presentation.

Serve: Slice the tart and serve chilled or at room temperature. Enjoy your romantic dessert!

Prep Time: 30 mins | Total Time: 2 hours 50 mins | Servings: 8