Description
A rich and velvety tart filled with dark chocolate and topped with fresh raspberries, perfect for creating sweet memories.
Ingredients
Scale
- 8 oz high-quality dark chocolate (70% cocoa)
- 1 cup fresh raspberries
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and sugar until light and fluffy.
- Add in the flour gradually until a dough forms, being careful not to overmix.
- Press the dough into a tart pan evenly and prick the bottom with a fork.
- Bake for about 15–20 minutes, or until lightly golden. Set aside to cool.
- Melt the dark chocolate and heavy cream together in a double boiler or microwave until smooth, stirring often.
- Whisk in the eggs once the mixture has cooled slightly until smooth and creamy.
- Pour the chocolate filling into the pre-baked tart shell.
- Sprinkle fresh raspberries on top, gently pressing them into the filling.
- Bake again for about 20 minutes, until the filling is set but still slightly jiggly in the center.
- Cool completely, then chill in the refrigerator for at least 3 hours before serving.
Notes
Serve with a dollop of whipped cream and a sprinkle of fresh raspberries. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: dark chocolate, raspberry tart, dessert, baking, birthday cake