An absolutely stunning dessert that’s perfect for any special occasion!
This stunning chocolate raspberry tart is my version of a sinful dessert that will impress everyone. It’s one of the most beautiful things I’ve seen, with four exquisite layers you can make all on your own. Your guests will think you bought it at a bakery!
The crust is a chocolate pistachio shortbread that provides the perfect crisp cookie texture to the decadent chocolate filling and tart raspberry layer. Each bite has fresh, juicy raspberries and ground pistachios to add freshness to the rich chocolate. It’s perfect for a Valentine’s Day celebration or any time you want to impress everyone at a gathering. `
Why will I make this for more than Valentine’s Day?
Silky, melt-in-your-mouth
Chocolate cream filling,
Light, tangy raspberry,
Crispy, tender chocolate
Pistachio shortbread crust
With fresh, juicy raspberries
And meaty pistachio crumbs!
What are the ingredients for chocolate tart crust?
Unsalted butter -softened to help the dough form more easily.
Granulated sugar -even shortbread needs a little sweetness. Plus, this helps balance out the bitterness from chocolate.
Confectioner’s sugar -I use this
Vanilla extract -adds a caramelly balance to the chocolate and pistachios.
All-purpose flour -this is a go-to flour, but if you try it with something else and it works, let me know!
Shelled pistachios -I buy them already shelled, but you can get them unsalted in the shell and shell them yourself if you have time.
Dutch-processed cocoa powder -I prefer to use this because it has a deeper chocolate color and taste. Leave this out if you’d like a different color combination for the tart.
What do I need for the raspberry sauce?
Raspberries -fresh or frozen
Granulated sugar -to add sweetness to the berries
Lemon juice -adds a hint of acid to brighten the sauce.
Cornstarch -I prefer to use this to thicken the sauce because it doesn’t clump.
What are the ingredients for the chocolate filling?
Heavy whipping cream -Oh, the luscious creaminess this creates in the filling. It creates the same creaminess in the chocolate ganache layer for my Moist Chocolate Cream Cake.
Prepared coffee -enhances the flavor of the chocolate.
Granulated sugar -adds the right amount of sweetness to the rich chocolate.
Dark chocolate -or semi-sweet chocolate, if you prefer. I love the deep flavor of dark, but you can choose.
Egg yolks -adds to the richness of the filling and helps it set.
Unsalted butter -keeps the filling rich and chocolatey without too much saltiness.
Vanilla extract -balances the chocolate with its caramel flavor.
What can I use as garnish for chocolate tart?
Fresh raspberries -these are the perfect size and sweetness for garnish. Plus, they’re beautiful! So, I load the top of my tart full of raspberries.
Ground pistachios -the green dust adds even more color to this chocolate masterpiece.
Fresh whipped cream -I love serving this on top of each slice for an airy, light bite with the decadent, creamy chocolate filling.
How do I make a chocolate tart crust?
Add the butter, granulated and powdered sugar, and vanilla extract to the bowl of a tabletop mixer fitted with the paddle attachment. Beat on low speed until incorporated and then increase to high. Beat until fluffy, scraping down the sides of the bowl with a spatula.
What do you do to the pistachios to form the crust?
Place the pistachios in a food processor and pulse until finely ground. Add the all-purpose flour and a cup of the ground pistachios to the mixer and beat until a dough is formed. Transfer the dough to the counter and divide it into two equal portions. Wrap one portion in plastic and set aside for later to make pistachio shortbread cookies.
How do you form the tart crust?
Return the other portion of the dough to the mixer and add the cocoa powder. Mix until incorporated. Then, grease the inside of a 9-inch tart pan with a removable bottom. Press the chocolate dough into the tart pan. (see video) Place the tart pan over a baking tray and chill in the freezer for 30 minutes.
How long do you bake the tart crust?
In the meantime, preheat the oven to 350 °F, 180 °C. Bake the chilled tart on the center rack of the preheated oven for 25-30 minutes. Set aside to cool completely. Carefully remove the sides of the pan.
How do I make raspberry sauce?
In a small saucepan, combine all of the raspberry sauce ingredients. Cook over low heat until it comes to a boil. Mix the mixture together as it cooks, and smash the raspberries. Cook for 3-4 minutes until slightly thickened. Pour the sauce into the chocolate crust and spread it.
How do I make chocolate tart filling?
Combine the cream, half of the sugar, and the coffee in a small saucepan. Cook over medium heat until scalding hot. Add the egg yolks to a bowl along with the remaining sugar and whisk together until incorporated. Slowly add the hot cream mixture to the eggs while whisking to temper them. Pour everything back into the saucepan and cook over low heat until it comes to a boil. Continue whisking and remove from heat. The mixture might begin to separate. Immediately add the chocolate, butter, and vanilla and whisk together until silky and smooth.
How do I layer the tart?
Pour the chocolate mixture over the raspberry sauce and smooth the top with a spatula. Chill the tart in the refrigerator for 2-3 hours to set. Remove from the fridge and carefully remove the bottom of the pan. Garnish with fresh raspberries, and sprinkle the ground pistachios between the berries. Kali Orexi!
What’s the best way to serve chocolate raspberry tart?
My favorite way to eat this is at room temperature because I prefer the chocolate filling to soften a bit. However, you can serve it chilled if that’s how you like it. You might want to try a piece chilled while it’s coming to room temperature. Then, try another piece to see how you enjoy it. I won’t tell anyone!
Can you make this tart ahead of time?
The tart crust can be assembled a month or two ahead of time and will keep fresh in the freezer before it is baked. As soon as it is assembled, chill it until frozen, then wrap it in several layers of plastic so it does not absorb freezer odors. Bake in a 350 °F oven until crisp -about 30-35 minutes.
How do I make Pistachio Shortbread Cookies?
Lightly flour your work surface and roll the dough to 1/4-1/2 inch thick. Using your favorite cookie cutter, cut out shapes and transfer them to baking trays lined with parchment. Chill in the freezer while the oven preheats (about 20 minutes). Bake until golden around the edges -about 20 minutes. Enjoy!
Do you have more tart recipes?
Yes! I love tarts. Try my Fresh Fruit Tarts, Banoffee European Tart, Cherry Almond Tart, Pumpkin Pie Tart, or The Best Lemon Bar Tart!
Watch the Video:
Chocolate Raspberry Tart
This delightful chocolate raspberry tart is absolutely stunning and the perfect dessert for a special occasion.
Ingredients
For the Crust:
- 3/4 pound unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup confectioner's sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 and 1/2 cup shelled pistachios
- 1/3 cup Dutch processed cocoa powder (for half batch of dough)
For the Raspberry Sauce:
- 6 oz fresh or frozen raspberries
- 2-3 tablespoons granulated sugar
- 1-2 tablespoons lemon juice
- 2 teaspoons cornstarch
For the Chocolate Filling:
- 2/3 cup heavy whipping cream
- '1/3 cup prepared coffee
- 1/4 cup granulated sugar
- 8 oz dark or semi-sweet chocolate
- 2 egg yolks
- 2 oz unsalted butter, diced
- 1 teaspoon vanilla extract
Garnish:
- Fresh raspberries
- ground pistachios
- optional: fresh whipped cream
Instructions
Make the Crust:
In the bowl of a tabletop mixer that has been fitted with the paddle attachment add the butter, granulated and powdered sugar, and the vanilla extract. Beat on low speed until incorporated and then increase to high. Beat until fluffy scraping down the sides of the bowl with a spatula.
Place the pistachios in a food processor and pulse until finely ground.
Add the flour to the mixer and beat until combined and add a cup of the ground pistachios. Beat until a dough is formed. Transfer the dough to the counter abd divide into 2 equal portions. Wrap one portion in plastic and set aside for later to make pistachio shortbread cookies.
Return the other portion of dough to the mixer and add the cocoa powder. Mix until incorporated.
Grease the inside of a 9-inch tart pan with a removable bottom. Press the chocolate dough into the tart pan. (see video)
Place the tart pan over a baking tray and chill in the freezer for 30 minutes.
In the meantime, preheat the oven to 350 °F, 180 °C.
Bake the chilled tart on the center rack of the preheated oven for 25-30 minutes. Set aside to cool completely.
Carefully remove the sides of the pan.
Make the Raspberry Sauce: In a small saucepan combine all of the raspberry sauce ingredients. Cook over low-heat until it comes to a boil. Mix the mixture together asit cooks and smash teh raspberries. Cook for 3-4 minutes until slightly thickened. Pour the sauce into the chocolate crust and spread it.
Make the Chocolate Filling: In a small saucepan combine the cream, half of the sugar,a nd the coffee. Cook over medium-heatuntil scalding hot. Add the egg yolks to a bowl along with the remaining sugar and whisk together until incorporated. Slowly add the hot cream mixture to the eggs while whisking to temper them. Por everything back into the saucepan and cook over low-heat until it comes to a boil. Continue whisking and remove from heat. The misture might begin to separate. Immediately add the chocolate, butter, and vanilla and whisk together until silky and smooth.
Pour the chocolate mixture over the raspberry sauce and smooth the top with. a spatula.
Chill the tart in the refrigerator for 2-3 hours so that it can set.
Remove from the refrigerator and carefully remove the bottom of the pan.
Garnish with fresh raspberries. Sprinkle the ground pistachios between the berries and serve. Kali Orexi!
Notes
The tart tastes best at room temperature but some peopel also enjoy it chilled.
The tart crust can be assembled a month or two ahead of time and it will keep fresh in the freezer before it is baked. As soon as it is assembled, chill it until frozen then wrap in several layers of plastic so it does not absorb freezer odors.
Bake in a 350 °F oven until crisp. About 30-35 minutes.
To Make the Pistachio Shortbread Cookies: Lightly flour your work surface and roll the dough out to 1/4-1/2 inch thick. Using your favorite cookie cutter, cut out shapes and transfer to baking trays lined with parchment. Chill in the freezer while the oven preheats (about 20 minutes. Bake until golden around the edes. About 20 minutes. Enjoy!
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