Dark Chocolate Tart Raspberries (Printable)
Rich dark chocolate tart with crisp crust and fresh raspberries for a stunning dessert.
# What You'll Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/3 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 2 to 3 tablespoons ice water
→ Chocolate Filling
08 - 7 ounces high-quality dark chocolate (60–70% cocoa), chopped
09 - 3/4 cup heavy cream
10 - 1/4 cup whole milk
11 - 2 tablespoons unsalted butter
12 - 1/4 cup granulated sugar
13 - 1/2 teaspoon pure vanilla extract
14 - 1/4 teaspoon fine sea salt
15 - 2 large eggs
→ Topping
16 - 1 1/2 cups fresh raspberries
17 - 1 tablespoon powdered sugar (optional, for dusting)
# Directions:
01 - Set oven to 350°F and grease a 9-inch tart pan with a removable bottom.
02 - Whisk together flour, cocoa powder, powdered sugar, and salt in a mixing bowl.
03 - Cut cold butter into dry mixture using a pastry blender or fingers until coarse crumbs form. Add egg yolk and 2 tablespoons ice water, mixing until dough just forms, adding more water as needed.
04 - Press dough evenly into tart pan, prick base with a fork, and freeze for 10 minutes.
05 - Bake crust for 15 minutes then remove and allow to cool completely.
06 - Heat heavy cream, milk, and butter over medium heat until simmering. Remove from heat, add chopped chocolate, and let stand for 2 minutes before stirring until smooth.
07 - Whisk in sugar, vanilla, salt, and eggs until mixture is glossy and fully combined.
08 - Pour filling into cooled crust and bake at 350°F for 15 to 18 minutes until edges are set but center remains slightly wobbly.
09 - Cool on a wire rack, then refrigerate for at least 1 hour until firm.
10 - Arrange fresh raspberries on top and dust with powdered sugar if desired before serving.
# Expert Advice:
01 -
- The filling is silky and melts on your tongue without any grainy texture or broken chocolate.
- Fresh raspberries add brightness that cuts through the richness perfectly, and they look stunning on the plate.
- It comes together faster than you'd expect for something that tastes like a French patisserie dessert.
02 -
- Do not overbake the filling—a slightly jiggly center is exactly right, and it will firm up completely as it chills.
- Use room-temperature eggs, not cold straight from the fridge, so they mix smoothly into the chocolate without creating lumps.
- The crust will continue to cook slightly as the filling bakes, so don't pre-bake it until it looks completely brown.
03 -
- If your kitchen is warm, chill your mixing bowl and even briefly chill the flour and cocoa powder; keeping everything cold is what creates a tender, flaky crust.
- Taste the chocolate before you use it—if it's bitter or unpleasant on its own, it won't improve in the tart, so choose something you'd eat straight.