Irresistible Chocolate Raspberry Tart Easy Recipe

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups unsweetened cocoa powder
• 0.25 tsp salt
• 0.5 cups unsalted butter, cold and cubed
• 0.5 cups powdered sugar
• 1 large egg yolk
• 3 tbsp cold water
• 1 cups semi-sweet chocolate chips
• 0.5 cups heavy cream
• 1 cups fresh raspberries
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1 Prise whipped cream (for serving, optional)

Instructions

1. Make the Tart Crust: In a mixing bowl, combine the flour, cocoa powder, and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Stir in the powdered sugar.
2. Combine Wet Ingredients: In a separate bowl, whisk together the egg yolk and cold water. Add this mixture to the crumbly mixture and combine until a dough forms. If too dry, add more water, a teaspoon at a time.
3. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the Oven: Preheat your oven to 350°F (175°C).
5. Roll and Blind Bake the Crust: On a lightly floured surface, roll out the pastry dough to about 0.25 inch thick. Transfer it to a tart pan, pressing it into the edges. Prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-10 minutes until set. Let it cool completely.
6. Prepare the Chocolate Filling: In a small saucepan over medium heat, combine the heavy cream and bring it to a gentle simmer. Remove from heat and add the chocolate chips. Let it sit for a minute, then stir until smooth and glossy.
7. Assemble the Tart: Pour the chocolate filling into the cooled tart shell, spreading it evenly. Chill in the refrigerator for about 30 minutes until slightly set.
8. Prepare the Raspberries: In a small bowl, toss the fresh raspberries with sugar and vanilla extract. Let them sit for about 10 minutes to create a syrupy coating.
9. Top the Tart: Once the chocolate has set, gently place the raspberry mixture on top of the tart, spreading them evenly across the surface.
10. Serve: Cut the tart into slices and serve with a dollop of whipped cream if desired.