Raspberry Chocolate Tart Recipe

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Raspberry Chocolate Tart Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min. + chilling

Ingredients

  • 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

Directions

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.
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. Bake at 375° for 20-22 minutes or until golden brown. Spread with jam. Bake 5 minutes longer. Cool completely on a wire rack.
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. Pour over crust. Refrigerate until firm, about 2 hours. Remove sides of pan. Arrange raspberries over the top. Yield: 12 servings.
Originally published as Raspberry Chocolate Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p185

Nutritional Facts

1 slice: 302 calories, 21g fat (12g saturated fat), 80mg cholesterol, 136mg sodium, 28g carbohydrate (18g sugars, 2g fiber), 4g protein.

  • 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. Bake at 375° for 20-22 minutes or until golden brown. Spread with jam. Bake 5 minutes longer. Cool completely on a wire rack.
  3. 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. Pour over crust. Refrigerate until firm, about 2 hours. Remove sides of pan. Arrange raspberries over the top. Yield: 12 servings.
Originally published as Raspberry Chocolate Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p185

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