Chocolate Raspberry Tart Recipe

Chocolate Raspberry Tart

Berry season is in full swing and I can’t seem to get raspberries off of my mind. So plump, tart and flavorful, raspberries add wonderful texture, and acidy to all kinds of fresh foods. One of my favorite ways to eat raspberries is by tossing a handful on my lunchtime salad.

The color alone is a mood lifter but if that’s not enough, raspberries are packed with vitamin C, and have both cancer, and age fighting properties, including a large amount of fiber. These babies are good for you!

Recently, I was invited to be the private chef for a small dinner group. It was a birthday party planned between long-time friends, what a fun night! I wanted to treat the host with a small thank you gift, so I made this chocolate tart and topped it with red ripe raspberries and today, I’m sharing that recipe with you.

A common misconception, is that making French tarts is difficult. The truth is, tarts, whether sweet, or savory, are quite humble and approachable recipes especially if you break it down into steps and take it one at a time.

Step 1 The Crust

Grind chocolate sandwich cookies, along with 1/4 cup of walnuts in a small food processor until they are fine crumbs. Add melted butter, mix and then press the mixture evenly into the bottom of a shallow pie plate or a tart pan. Chill the crust in the freezer for 15 minutes. I used and 8-inch tart pan, a 9-inch tart pan will work well too.

Step 2 The Filling

To make the chocolate filling, heat the cream in a small saucepan until it is steaming. Add the extracts and pour it over the chocolate chips. Let the mixture stand for 4 minutes.

Stir until the mixture is perfectly smooth and then pour into the chilled tart crust.

Step 3 Topping the Tart

Hold the tart in the refrigerator until you are ready to serve it. Arrange berries on top of the tart and slice to serve.

Chocolate Raspberry Tart

Crust

20 chocolate wafer cookies or Oreo cookies

½ stick butter

¼ walnuts

Filling

¾ cup heavy cream

2 cups semi-sweet chocolate chips

1 teaspoon vanilla extract

½ teaspoon almond extract

2 pints fresh raspberries

1 tablespoon powdered sugar if desired

Combine cookies and almonds in a food processor and pulse until they are finely ground. Pour the crumbs into a bowl, add the melted butter and mix. Pour the crust mixture into a tart pan, and press into the edges. Chill crust in the freezer for 15 minutes. In a small saucepan heat the cream until it is simmering and steam is rising from the surface. Add extracts and remove from heat. Pour the cream over the chocolate and let it stand for 4 minutes. Stir until the mixture is perfectly smooth. Pour the chocolate filling into the tart pan and refrigerate until the tart is set. Just before serving, top with raspberries and sprinkle with powdered sugar if desired.

What are you doing next Friday, June 7th???

Want to cook with me? we’ll be making these…

And drinking this…

A few seats are left, so grab a friend or come solo for all the fun!

Fresh inspiration from France to your kitchen!
French Market Pop-UP- Friday, June 7^th, 10:30-1:30

These classes evoke all the senses. Leveraging my Parisian cooking education and travels throughout France, I’ll share the simple delights of familial country-side dishes with friends, who daydream alongside me about sidewalk patisseries and rolling vineyards
On the Menu- READ MORE

Cant make it next Friday? Join me at the Arboretum for-Summertime French Pastries Your Guests Will Love– Unlock the secret to French pastries sure to wow your guests all summer long. We will begin with the lovely and tempting Pavlova, stuffed with cream and berries and drizzled with Berry Coulis. This show-stopping dessert will be devoured. Mysterious Macarons- READ MORE