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Chocolate Raspberry Tart

If you make my stunning Chocolate Raspberry Tart for your Valentine, I guarantee you will have a good night.
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Quinn Caudill

Ingredients

Tart Dough

  • 1 egg yolk
  • 2 Tbsp. very cold water
  • 1 tsp. vanilla extract such as Rodelle
  • 1 1/4 cup King Arthur unbleached all-purpose flour
  • 1/3 cup sugar
  • 1/4 tsp. salt
  • 8 Tbsp. 1 stick cold unsalted butter, cut into 1/4 inch cubes

Chocolate Ganache

  • 12 oz semi-sweet chocolate chips
  • 1 1/4 cups heavy cream
  • 1/2 cup Polaner Seedless Red Raspberry All Fruit
  • 1 cup fresh raspberries
  • Confectioners Sugar

Instructions

Basic Tart Dough

  1. Lightly coat tart pans with cooking spray, set aside.
  2. Pre-heat oven to 350°F,
  3. In a small bowl, stir together the egg yolk, water and vanilla; set aside.
  4. In a stand mixer, fitted with the flat beater, stir together the flour, sugar and salt.
  5. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
  6. Add the egg mixture and beat just until the dough pulls together.
  7. Transfer the dough to a work surface, pat into a ball and flatten into a disk.
  8. To make mini tarts divide into 6 balls.
  9. On a lightly floured board, roll out the dough with 6 to 8 gentle taps of the rolling pin.
  10. Lift the dough and give it a quarter turn.
  11. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick.
  12. Carefully lift dough and place on top of prepared tart pan.
  13. Gently press dough into pan.
  14. Use a small, sharp knife to trim the excess dough from the top of the tart pan.
  15. Use knife to poke a small hole in the bottom of the dough.
  16. Bake 15 - 20 minutes until golden brown.
  17. Cool completely before filling with ganache.

Chocolate Ganache:

  1. Place chocolate in a large bowl
  2. In a heavy bottom pot, bring the cream to just a simmer. DO NOT BOIL.
  3. Pour cream over chocolate and allow to sit for 1 minute.
  4. Whisk the cream and chocolate until smooth.

To Assemble Tart:

  1. Spread 1 Tbsp of raspberry puree on bottom of cooled tart crust.
  2. Pour chocolate ganache over raspberry jam.
  3. Top with 6 fresh raspberries
  4. Allow to chill in fridge for at least 1/2 hour until ganache is set.
  5. When ready to serve, dust with Confectioners Sugar.

Recipe Notes

-Basic Tart Dough recipe from Williams Sonoma

-Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.

-First published by Quinn Caudill for DadWhats4Dinner.com ©2016