Back to Raspberry Chocolate Tart

Print Options


Card Sizes


Raspberry Chocolate Tart Recipe

When our son was young, he would gauge his birthday based on when the raspberries were ripe. We'd use the fresh-picked berries to decorate this tart for his special day. —Annie Dougherty, Fairbanks, Alaska
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min. + chilling YIELD:12 servings


  • 1 cup all-purpose flour
  • 1/3 cup walnut pieces
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 egg yolks
  • 1/3 cup seedless raspberry jam
  • 3/4 cup plus 2 tablespoons heavy whipping cream
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup fresh raspberries


  • 1. In a food processor, combine the flour, walnuts, sugar and salt; cover and process until walnuts are chopped. Add butter; pulse just until crumbly. Add egg yolks; process until small moist crumbs form. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  • 2. Place dough between two pieces of waxed paper; roll into a 10-in. circle. Transfer to a greased 9-in. springform pan. Press onto the bottom and 1/2 in. up the sides of pan.
  • 3. Bake at 375° for 20-22 minutes or until golden brown. Spread with jam. Bake 5 minutes longer. Cool completely on a wire rack.
  • 4. Meanwhile, in a heavy saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir in chocolate chips until melted. Cool to room temperature, about 1 hour, stirring occasionally.
  • 5. Pour over crust. Refrigerate until firm, about 2 hours. Remove sides of pan. Arrange raspberries over the top. Yield: 12 servings.

Nutritional Facts

1 serving (1 slice) equals 302 calories, 21 g fat (12 g saturated fat), 80 mg cholesterol, 136 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.