This Raspberry Chocolate Tart tastes like heaven. Creamy, smooth chocolate ganache filling with a hint of raspberries makes for an elegant dessert!
I jumped aboard a Berry train with a few friends who, with me, have all created recipes that include berries. I myself picked this amazing Raspberry Chocolate Tart. However if you want to see what my friends whipped up, skip to the bottom of this post!
When you need a dessert to impress, this Raspberry Chocolate Tart is a winner!
What were we celebrating when I made this Raspberry Chocolate Tart? My pregnancy.
It was how we announced it to our family. We popped a candle in it and as we carried it to the table, the kids told everyone that we were going to have a baby!
It was a fun way to include the kids on the announcement and a delicious way to celebrate such a big moment in our lives.
If you want to read more about our life, children and this pregnancy, you can read all about it on my Get To Know Me page!
My son had two helpings and the rest of us all enjoyed one. It’s rich and sweet and absolutely tastes like heaven on your tongue.
The raspberry puree in the tart was mild and just right to give the hint of raspberry but not overwhelm it.
And having extra raspberries on top made it even better.
You could also make a double batch of raspberry puree and use half in the recipe and save half to spread on the plates before serving.
The sad thing, that I hadn’t really planned on, was that this new baby has an aversion to all things dessert.
I am 100% a sugar addict. I openly admit that. I have a weakness for all baked goods and especially really good donuts.
So to give up sweets has been a constant battle so far during this pregnancy.
Cakes make me nauseous. Donuts make me nauseous. Pies, candy, and even milk and ice cream all make me nauseous.
To go an hour with out popping something with sugar in my mouth is an impossible feat, and as much as I resisted giving up my sugar, I’ve slowly…ok quickly, conceded.
I think about treats ALL DAY LONG NOW. And I have to say no.
Every time I pop even the smallest thing in my mouth I want to die. And every time I resist, I feel half way human.
I thought that this tart would be great. It’s not a cake, and I’d just eat a small slice and all would be good. And for the most part it was.
I didn’t feel great after, but it wasn’t as bad the time I snuck a snowball. Holy Guacamole I wanted to die for the rest of the day I felt so bad. It didn’t help that it took me 3 days to figure out it was the stinking snowball that was killing me.
I tend to be a slow learner when it comes to sugar.
Luckily, my awesome Mother in Law loved it and was happy to relieve me from torture by taking the rest of it home with her.
I suspect that over the next 6 months, she’ll gain all the sugar weight for me while I am better able to maintain my non sugar weight.
I am glad that I didn’t have to endure this sugar deprivation during Thanksgiving and Christmas but sadly I have several desserts on the upcoming menu that I’ll need my friends to all rally around me as I desperately seek out someone to take them off my hands so I don’t kill myself with temptation.
Despite not being able to enjoy sugar to my typical standards, I do have to say that this Raspberry Chocolate Tart was amazing.
My taste buds were in a smooth, creamy, rich heaven the entire time I ate it. And had my body allowed, I could easily see myself gaining 5 pounds from eating it all.
I’m a sucker for all things raspberry and I love chocolate too, so this dessert was a dream come true for me.
Now whether you have a family gathering, are having company to town or even someone’s birthday, this Raspberry Chocolate Tart was amazing and worth the wait!
- 1/2 cup + 2 Tablespoons salted butter
- 1 1/4 cup all-purpose flour
- 1 1/2 Tablespoons sugar
- 1 egg yolk
- 1/8 cup ice water
- 8 ounces + 8 ounces fresh raspberries
- 1/8 teaspoon lemon juice
- 12 ounces Semi Sweet Mini Chocolate Chips
- 1 Tablespoon packed brown sugar
- 1 1/4 cups heavy whipping cream
- 1/2 teaspoon vanilla
- To prepare crust, blend together using a food processor or a pastry blender, 1/2 cup cold butter, flour and sugar.
- Once blended add egg yolk. Mix well.
- Add ice water and gently mix until mixture comes together.
- Flour counter, roll out dough and place in a tart pan, making sure to line sides.
- Place crust in the fridge for 1 hour to firm up. We want the butter cold and hard - it will help with shrinkage during baking.
- Once crust is ready to bake, preheat oven to 375.
- Line crust with foil and place dried beans inside the foil. This will help prevent crust from bubbling during baking.
- Place tart pan on a baking sheet to help with getting in into and out of the oven.
- Bake for 20 minutes.
- Remove from oven and remove foil and beans carefully. Place crust back in oven and bake 5 minutes more or until crust is a hint of golden. Set aside to cool.
- As crust is baking, you can make filling. In a small sauce pan, add raspberries and lemon juice. Turn heat to medium and allow berries to cook and release their juice. Mixture will be very thick. After raspberries have cooked approximately 5 minutes and are mush (mix frequently!), remove from heat and strain berries to separate raspberry puree from seeds. Discard seeds and refrigerate puree. It needs to be room temperature or colder.
- In a new sauce pan filled 1/4 full of water, place a heat proof glass or metal bowl on top. Add chocolate chips,2 Tablespoons butter, brown sugar and heavy whipping cream. Turn heat to medium low.
- As the bowl heats up the mixture will begin to melt. Carefully stir mixture using an oven mitt to hold the bowl so you don't burn yourself, until mixture is fully melted and blended.
- Remove from heat and add vanilla. Mix well.
- Add seedless raspberry puree and mix well.
- Pour chocolate into pre-baked crust. and place tart into the fridge. Allow to chill for 4 - 24 hours.
- When chocolate is firm, top with additional raspberries and gently sprinkle with powdered sugar for presentation.
- Serve immediately.
Check out The Best Berry Recipes recipes below from bloggers who took part in our 30 Day Berry Recipe Challenge
- Blueberry Breakfast Pastry from Life Currents
- Yummy Strawberry Cheesecake from Manila Spoon
- No bake berry lemon tartlets from Culinary Ginger
- Best Ever Breakfast Strawberry Fruit Salad from Hot Eats and Cool Reads
- Raspberry Buckle from Savory Experiments
- Fresh Strawberry Crisp from The Kitchen is My Playground