Description
An indulgent and easy chocolate raspberry tart that balances rich chocolate and tart raspberries, perfect for desserts and gatherings.
Ingredients
Scale
- 200g dark or semi-sweet chocolate (60-70% cocoa)
- 100g unsalted butter (or vegan butter)
- 150g granulated sugar (or coconut sugar)
- 3 large eggs (or silken tofu for vegan)
- 200g fresh raspberries (or frozen, thawed and drained)
- 200ml heavy cream (or coconut cream)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine melted butter and granulated sugar until well mixed. Gradually add flour to create a soft dough, pressing into a tart pan evenly. Poke holes in the bottom with a fork.
- Bake the crust in the oven for 15 minutes until lightly golden. Keep an eye on it to prevent over-baking.
- Chop the chocolate into small pieces and place in a heatproof bowl. Heat heavy cream in a saucepan until just boiling, then pour over the chocolate. Let sit for a minute and stir until smooth.
- Allow the chocolate mixture to cool slightly, then whisk in the eggs until fully incorporated.
- Pour the chocolate filling into the cooled crust and gently shake to settle.
- Bake the tart for an additional 10-12 minutes until the filling is set around the edges but slightly soft in the middle.
- Cool completely, then arrange fresh raspberries on top and optionally drizzle with melted chocolate or sprinkle with powdered sugar.
Notes
Serve with a scoop of ice cream or dust with cocoa powder for an elegant touch. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg
Keywords: chocolate tart, raspberry dessert, easy dessert, vegan option, baking recipe