Chocolate Raspberry Tart Delight

The first time I made this tart was for my sister's birthday. I had grand ambitions but accidentally overbaked the first crust and had to start over at 10 PM. That midnight retry taught me everything about patience and precision. The recipe has evolved since that chaotic evening but the joy of slicing into something so beautiful remains exactly the same.

Last summer I served this at a dinner party and watched one guest close her eyes after the first bite. She said it reminded her of the patisserie visits she took with her grandmother in Lyon. Stories like that are why I keep returning to this recipe. It creates those moments where food becomes memory.

Ingredients

• 1 1/4 cups all purpose flour: The foundation that gives structure to our chocolate crust
• 1/4 cup unsweetened cocoa powder: Dont skip sifting this it prevents stubborn lumps in your dough
• 1/2 cup cold butter cubed: Keep it ice cold until the moment it hits the flour for the flakiest results
• 1/3 cup powdered sugar: This dissolves more easily than granulated sugar into the pastry
• 1 large egg yolk: The golden ticket that binds everything together beautifully
• 2 tbsp cold water: Add this sparingly only if your dough refuses to come together
• 1/4 tsp salt: Just enough to make the chocolate flavor pop

• 2 cups whole milk: Full fat is non negotiable here for that luxurious texture
• 1/2 cup granulated sugar: Sweetens without overpowering the vanilla essence
• 1/4 cup cornstarch: This is the magic thickener that transforms milk into silk
• 4 large egg yolks: Room temperature yolks incorporate more smoothly into the mixture
• 1 tsp pure vanilla extract: The soul of the pastry cream dont even think about using imitation
• 2 tbsp unsalted butter: Added at the end for an impossibly glossy finish

• 1 1/2 cups fresh raspberries: Look for berries that are dry and firm nothing mushy
• 2 oz dark chocolate melted: Optional but that drizzle makes it restaurant worthy
• 2 tbsp raspberry or apricot jam: Warmed slightly this creates that professional shine

Instructions

Prepare the chocolate pastry dough:

Whisk flour cocoa powder powdered sugar and salt in a large bowl until fully combined. Cut in cold butter using a pastry blender or your fingers until mixture looks like coarse crumbs. Add egg yolk and 2 tablespoons cold water mixing gently until dough holds together when squeezed. Form into a disc wrap tightly and refrigerate for 30 minutes.

Blind bake the tart shell:

Preheat your oven to 350°F. Roll chilled dough on a lightly floured surface until large enough for your tart pan. Press dough into the pan trim any overhang and prick the bottom all over with a fork. Line with parchment paper fill with pie weights and bake for 15 minutes. Remove weights and continue baking for 8 to 10 minutes until the crust feels firm to the touch. Cool completely before filling.

Make the vanilla pastry cream:

Heat milk in a saucepan until tiny bubbles form around the edges. Meanwhile whisk egg yolks sugar and cornstarch until the mixture turns pale and thick. Slowly pour hot milk into the yolk mixture whisking constantly to prevent scrambling. Return everything to the saucepan and cook over medium heat whisking until thickened and bubbling about 2 minutes. Remove from heat and stir in vanilla and butter until smooth. Press plastic wrap directly onto the surface and chill thoroughly.

Assemble your masterpiece:

Spread the cold pastry cream evenly into the cooled tart shell using an offset spatula. Arrange fresh raspberries in concentric circles starting from the outside edge and working toward the center. If you want that professional look warm the jam and gently brush over the berries for a glossy finish. Drizzle with melted dark chocolate if desired then chill for at least 30 minutes before serving.

Pin It

My daughter asked to help arrange the berries last Thanksgiving. Her little fingers placed each raspberry with such care and pride. We served it after dinner and she beamed when everyone asked who made the beautiful design.

Perfecting the Crust

Ive learned that rushing the chilling phase is where most people go wrong. The dough needs to rest completely in the refrigerator. This relaxes the gluten and prevents shrinking during baking. I always plan ahead and make the dough the night before I need it.

Choosing Your Berries

Freshness makes or breaks this tart. I pick through the container and remove any berries that are even slightly soft. The best ones have a slight white sheen on their surface and feel firm but yield to gentle pressure. Farmers market berries are worth seeking out for this recipe.

Make Ahead Magic

This tart actually tastes better when assembled several hours ahead. The flavors meld together and the cream firms up beautifully. The crust stays crisp because the cream creates a barrier. Its the ultimate do ahead dessert for entertaining.

• Make the crust up to 2 days before and store at room temperature
• Prepare the pastry cream 24 hours in advance and keep refrigerated
• Assemble the tart no more than 6 hours before serving for best texture

Pin It

Every time I serve this someone asks for the recipe. It looks like it belongs in a Parisian bakery window but comes together with patience and practice.