Chocolate Raspberry Tart Delight (Print Version)
A crisp chocolate crust filled with creamy vanilla and fresh raspberries for a luscious dessert.
# What You'll Need:
→ Chocolate Pastry Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/3 cup powdered sugar
05 - 1 large egg yolk
06 - 2-3 tbsp cold water
07 - 1/4 tsp salt
→ Pastry Cream
08 - 2 cups whole milk
09 - 1/2 cup granulated sugar
10 - 1/4 cup cornstarch
11 - 4 large egg yolks
12 - 1 tsp pure vanilla extract
13 - 2 tbsp unsalted butter
→ Topping
14 - 1 1/2 cups fresh raspberries
15 - 2 oz dark chocolate, melted (optional)
16 - 2 tbsp raspberry or apricot jam (optional)
# Steps:
01 - Whisk together flour, cocoa powder, powdered sugar, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tbsp cold water, mixing until dough just comes together. Add an extra tablespoon of water if needed. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out dough on a lightly floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick base with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and bake for 8-10 minutes more until firm. Cool completely.
03 - Heat milk in a saucepan until just simmering. Whisk egg yolks, sugar, and cornstarch in a bowl until pale and smooth. Slowly pour hot milk into yolk mixture, whisking constantly. Return to saucepan and cook over medium heat, whisking until thick and bubbling for 2-3 minutes. Remove from heat and stir in vanilla and butter until smooth. Transfer to a bowl, cover with plastic wrap directly on surface, and refrigerate until cold.
04 - Spread cooled pastry cream evenly in tart shell. Arrange raspberries on top in concentric circles. If desired, gently melt jam and brush over raspberries for a glossy finish. Drizzle with melted dark chocolate if using.
05 - Refrigerate tart for at least 30 minutes before slicing. Serve chilled.
# Expert Tips:
01 -
- The chocolate crust adds such sophistication that people think you spent hours on it
- Fresh raspberries cut through the rich cream making every bite perfectly balanced
02 -
- Never skip the plastic wrap directly on the pastry cream surface or a skin will form
- The tart needs those final 30 minutes of chilling to set cleanly when sliced
03 -
- Run your knife under hot water and wipe dry between slices for perfect cuts
- Let the tart sit at room temperature for 15 minutes before serving