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Chocolate and raspberry tart

A glossy chocolate filling with bursts of tart raspberry.
Crisp, buttery pastry and a hint of star anise warm it up.
Slice it and enjoy that rich, smooth, berry-bright bite.

dessert ⏱ 70 min 520 kcal / portion 58.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Chocolate and raspberry tart
v6 · rb0e705f985 20260727Z1751 380 g butter 180 g sugar 3 pieces egg yolk butter to taste 300 g chocolate 2 pieces egg make pastry dough ⏳ ⏱ 1 h chill the pastry 🍳 ⏱ 10 min make raspberry jam and simmer 🔥 preheat the oven to 160°C brush the tart case with melted butter 🍽 roll and line the tart case with pastry 🔥 ⏱ 25 min bake with parchment and dried beans or rice 🔥 ⏱ 15 min remove beans and parchment then bake until light golden 🍳 melt chocolate and butter gently 🌀 whisk eggs and egg yolks with sugar until thick and pale yellow 🌀 fold the egg mixture into melted chocolate to form the filling 🍽 spread raspberry jam on the baked tart base 🔥 ⏱ 20 min cover with chocolate filling and bake ⏳ cool the tart 🍽 dust with cocoa powder and top with raspberries Chocolate Raspberry Tart 🥧 300 g flour ¼ tsp salt 100 g raspberry 2 pieces star anise cocoa powder to taste raspberry to taste 180 g flour, salt 90 g 1 piece butter raspberry, star anise 30 g 200 g 2 pieces 60 g cocoa powder, raspberry
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Preparation steps

  1. make pastry dough
  2. chill the pastry for at least 1 hour
  3. make raspberry jam and simmer 10 minutes
  4. preheat the oven to 160°C
  5. brush the tart case with melted butter
  6. roll and line the tart case with pastry
  7. bake with parchment and dried beans or rice for about 25 minutes
  8. remove beans and parchment then bake for a further 15 minutes until light golden
  9. melt chocolate and butter gently
  10. whisk eggs and egg yolks with sugar until thick and pale yellow
  11. fold the egg mixture into melted chocolate to form the filling
  12. spread raspberry jam on the baked tart base
  13. cover with chocolate filling and bake for 20 minutes
  14. cool the tart
  15. dust with cocoa powder and top with raspberries

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