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Raspberry Chocolate Tart

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  • Author: Bake to the roots
  • Prep Time: 60
  • Cook Time: 55
  • Total Time: 360



For the crust

  • 1 1/3 cups (175g) all-purpose flour
  • 1/4 cup (30g) cocoa powder
  • 1/3 cup (45g) confectioner’s sugar
  • 3.5 oz. (100g) cold butter
  • 1 egg
  • 12 tbsp. ice water

For the filling & topping

  • 10.5 oz. (300g) semi-sweet chocolate (60%), chopped
  • 1/2 cup (120ml) milk
  • 2 cups (480g) heavy cream
  • 1/4 cup (50g) sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 7 oz. (200g) fresh raspberries, plus extra to serve (optional)

For the ganache

  • 7 oz. (200g) semi-sweet chocolate (60%), chopped
  • 3.5 oz. (100g) heavy cream


  1. For the pastry dough sift the flour, cocoa powder and confectioner’s sugar into a large bowl, add the salt and butter in small pieces. Cut the butter with a pastry blender into the flour until small, dry crumbs form. Mix the egg with one tablespoon water and add to the bowl, mix until the dough comes together – add some more water if needed. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 40 minutes.
  2. Grease a 9.5 inch (24cm) tart tin with loose bottom and set aside. Make sure the tin is tall enough (more than 1.5 inch/3,5cm) or the raspberries will peek out. Roll out the dough on a floured surface slightly larger than the tin, transfer to that tin and press to the bottom and sides. Cut off overlapping dough and cover with plastic wrap – place in the fridge for another 20-30 minutes.
  3. Preheat the oven to 390°F (200°C). Prick the bottom of the crust several times with a fork, line with baking parchment and fill with baking beans. Blind bake in the oven for about 15 minutes, remove the paper and beans and bake for 5-8 minutes more. Take out and let cool down on a wire rack. Reduce the heat of the oven to 350°F (175°C).
  4. Chop the chocolate coarsely and set aside. Add the milk, heavy cream and sugar to a saucepan and slowly bring to a boil. Remove from the heat and add the chopped chocolate – wait a bit, then stir until smooth. Let cool down for a moment, then add the eggs and vanilla extract and mix in well. Distribute the washed and dried raspberries evenly on the pre-baked crust and pour the chocoloate filling on top. Make sure all the rasperries are covered – press down if needed. Bake for 25-35 minutes or until the chocolate filling is almost set and still a bit wobbly in the center. Take out of the oven and let cool down completely for at least 2-3 hours.
  5. While the tart is baking, prepare the ganache. Chop the chocolate coarsley and place in a bowl. Add the heavy cream to a saucepan and bring to a boil. Pour over the chocolate and let sit for a minute or two, then stir until smooth. Let cool down a bit, then place in the fridge for at least 2 hours.
  6. For the decoration wash some raspberries and dry. Beat the ganache on high speed with a handheld mixer until lighter in color and fluffy. Transfer to a piping bag with star tip and pipe little dots on top of the tart. Decorate with some raspberries and serve.


  • Enjoy baking!


  • Serving Size: 12