Chocolate Raspberry Tart (Print Version)

A tart featuring chocolate crust, smooth vanilla cream, and fresh raspberries for a delightful treat.

# 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 - 1/4 tsp salt
06 - 1 large egg yolk
07 - 2-3 tbsp cold water

→ Pastry Cream

08 - 2 cups whole milk
09 - 1/2 cup granulated sugar
10 - 1 vanilla bean, split and scraped, or 2 tsp pure vanilla extract
11 - 4 large egg yolks
12 - 1/4 cup cornstarch
13 - 2 tbsp unsalted butter

→ Topping

14 - 1 pint fresh raspberries (about 2 cups)
15 - 2 oz dark chocolate, melted (optional for drizzling)
16 - 2 tbsp seedless raspberry jam (optional for glaze)

# Steps:

01 - Whisk together flour, cocoa powder, powdered sugar, and salt in a large bowl. Add cold butter and rub in with your fingertips until the mixture resembles coarse crumbs. Add egg yolk and 2 tbsp cold water, mixing just until the dough comes together. Add more water if needed, 1 tsp at a time. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
02 - Roll out dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan, trim excess, and prick the base with a fork. Freeze for 15 minutes.
03 - Preheat oven to 350°F. Line the crust with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, and bake 8-10 minutes more until set. Cool completely.
04 - In a medium saucepan, heat milk and vanilla bean (or extract) over medium heat until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
05 - Slowly pour hot milk into egg mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling for 2-3 minutes. Remove from heat, whisk in butter until smooth. Transfer to a bowl, press plastic wrap directly onto surface, and chill until cold (about 1 hour).
06 - Spread chilled pastry cream evenly into cooled tart shell. Arrange raspberries on top in concentric circles. Optionally warm raspberry jam and brush over berries for a glossy finish, or drizzle melted chocolate over the top for extra decadence.
07 - Chill the tart for at least 30 minutes before slicing and serving.

# Expert Tips:

01 -
  • The chocolate crust adds a sophisticated depth that regular shortbread can't match
  • Pastry cream sounds intimidating but comes together faster than you think
  • Fresh raspberries cut through the richness so every bite feels balanced
02 -
  • If your pastry cream curdles, pour it through a fine mesh sieve while still hot and whisk vigorously
  • The tart shell must be completely cooled before adding the pastry cream or it will melt
  • Room temperature berries release less juice than cold ones when you arrange them
03 -
  • Brush the baked crust with a little melted white chocolate before adding the cream, it creates a moisture barrier
  • If your pie weights aren't enough, dried beans work perfectly fine and can be reused indefinitely

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