French Chocolate Tart with Raspberries Recipe
Introduction
This French Chocolate Tart with Raspberries combines a rich, silky chocolate ganache with the bright freshness of raspberries. It’s a perfect elegant dessert to impress guests or enjoy a special treat at home.
Ingredients
- 1 recipe for Sweet Shortcrust Pastry
- 8 ounces bittersweet chocolate, finely chopped
- ¾ cup heavy cream
- ¾ cup whole milk
- 1 egg
- 1 egg yolk
- 10 ounces raspberries (fresh or frozen)
Instructions
- Step 1: Preheat the oven to 350ºF (180ºC) and prepare the tart crust by blind baking it according to your recipe.
- Step 2: Place the chopped chocolate in a medium mixing bowl.
- Step 3: Heat the heavy cream in a small saucepan until very hot but not boiling. Alternatively, heat it carefully in the microwave.
- Step 4: Pour the hot cream over the chocolate, covering it completely. Wait 30 seconds, then whisk gently from the center outward until the mixture is smooth and glossy.
- Step 5: Stir in the milk to cool the mixture slightly before adding eggs.
- Step 6: Add the egg and egg yolk. Stir thoroughly but avoid beating to prevent incorporating air.
- Step 7: Arrange the raspberries evenly on the bottom of the pre-baked tart shell.
- Step 8: Carefully pour the chocolate mixture over the raspberries. Using a jar or measuring cup for pouring helps control the flow and keeps the berries in place.
- Step 9: Bake for about 20 minutes until the edges are set and the center still jiggles slightly. This ensures a creamy texture.
- Step 10: Cool the tart completely on a wire rack.
- Step 11: Cover and refrigerate for at least an hour before serving to set the ganache fully.
- Step 12: Serve at room temperature, garnished with extra raspberries and whipped cream if desired.
Tips & Variations
- Use a jar or pouring vessel to carefully pour the ganache over the raspberries without disturbing them.
- For a nutty twist, sprinkle toasted almonds or hazelnuts over the tart before baking.
- Try mixing the raspberries with a little lemon zest for added brightness.
- If fresh raspberries aren’t available, frozen ones work well—just thaw and drain before using.
Storage
Store the tart in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, allow it to come to room temperature for about 20 minutes before serving. Leftover slices can be reheated gently in a warm oven to soften the chocolate slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart crust from scratch?
Absolutely. A classic sweet shortcrust pastry pairs beautifully with the chocolate filling and fresh raspberries. Making it from scratch adds extra flavor and texture.
What if I don’t have bittersweet chocolate?
You can substitute with semisweet chocolate, but the tart will be sweeter and less intense. Adjust the sugar in the crust accordingly if needed.
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French Chocolate Tart with Raspberries Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Description
This French Chocolate Tart with Raspberries is a luscious dessert featuring a crisp sweet shortcrust pastry filled with a silky bittersweet chocolate ganache and topped with fresh raspberries. The smooth chocolate filling is enriched with cream, milk, and eggs, baked to a creamy perfect texture. Ideal for elegant occasions or a decadent treat, this tart balances rich chocolate flavor with the bright freshness of raspberries.
Ingredients
Sweet Shortcrust Pastry
- 1 recipe for Sweet Shortcrust Pastry (pre-baked)
Chocolate Ganache Filling
- 8 ounces bittersweet chocolate, finely chopped
- ¾ cup heavy cream
- ¾ cup whole milk
- 1 whole egg
- 1 egg yolk
Topping
- 10 ounces raspberries (fresh or frozen)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (180ºC) and prepare the pre-baked tart crust that you will use as the base.
- Prepare Chocolate: Place the finely chopped bittersweet chocolate in a medium mixing bowl, ready for the ganache.
- Heat Cream: Warm the heavy cream in a small saucepan over medium heat until very hot but not boiling, or heat carefully in the microwave to avoid burning.
- Melt Chocolate: Pour the hot cream immediately over the chopped chocolate, ensuring it is covered. Let sit for 30 seconds, then whisk gently starting from the center outwards until the mixture is smooth and shiny.
- Add Milk: Stir in the whole milk thoroughly to reduce the temperature of the ganache before adding eggs.
- Incorporate Eggs: Add the whole egg and egg yolk to the chocolate mixture, stirring gently without beating to prevent air incorporation.
- Arrange Raspberries: Place the fresh or thawed frozen raspberries evenly on the bottom of the pre-baked tart shell.
- Pour Ganache: Carefully pour the chocolate mixture over the raspberries in the tart shell, taking care not to move the berries. Using a pouring jar can help with precision.
- Bake Tart: Bake the tart in the preheated oven for approximately 20 minutes until the edges are set but the center slightly jiggles, ensuring a creamy texture.
- Cool: Remove the tart from the oven and let it cool completely on a wire rack.
- Chill: Cover the tart and refrigerate for at least one hour to allow it to set.
- Serve: Serve the tart at room temperature with extra fresh raspberries and optionally a dollop of whipped cream for garnish.
Notes
- For best results, blind bake the sweet shortcrust pastry before filling to avoid a soggy bottom.
- Do not boil the cream; heating it just to a scalding point is perfect for melting the chocolate smoothly.
- Mix eggs gently into the ganache to maintain a smooth texture and avoid air bubbles.
- The center of the tart should remain slightly wobbly when done baking to achieve a creamy texture.
- You can use frozen raspberries, but thaw and drain them well before adding to prevent excess moisture.
- Allow the tart to come to room temperature before serving for optimum flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French chocolate tart, raspberry tart, chocolate ganache tart, sweet shortcrust pastry, baked chocolate dessert
