Chocolate Raspberry Tart
This tart is perfect for Valentine's Day or any other special occasion. You'll impress your guests with all the delicious flavors, a mix of raspberry and chocolate fillings, toasted walnuts, fresh berries, and whipped cream. The recipe contains multiple steps, but each step is easy and foolproof.
Prep dough: 30 minutes
Prep filling: 40 minutes
Bake: 25-27 minutes
Bake at: 375°
Makes: 12 servings
Pan: 10" tart
Difficulty: intermediate
Ingredients:
Tart Crust:
1 cup (120g) all-purpose flour
1/2 cup (46g) almond flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1-1 1/2 tablespoons cold water
Raspberry Filling:
6-ounce box fresh raspberries, divided
1/2 teaspoon granulated sugar
1/4 cup Smucker's Simply Fruit Seedless Red Raspberry
Chocolate Filling:
3 cups walnuts, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter
5 ounces bittersweet or semi-sweet chocolate squares (or 1 cup chips)
2 tablespoons (15g) all-purpose flour
Rounded 1/4 teaspoon salt
1/2 teaspoon espresso powder (optional)
1/2 cup maple syrup
2 teaspoons vanilla extract
Toppings:
1/2 cup heavy whipping cream
1 teaspoon granulated sugar
Fresh raspberries
Directions:
Bring butter for crust to room temperature.
To make crust: Whisk together dry ingredients in a medium bowl. Rub butter into flour mixture with fingers until evenly distributed and crumbly. Sprinkle vanilla over mixture and stir. Sprinkle 1 tablespoon cold water over dough and stir. Dough should clump together loosely. Add an additional 1/2 tablespoon cold water, if necessary for clumping. Press dough into a tart pan until sides and bottom are covered. Chill in freezer while you prepare filling.
Pre-heat the oven to 375°.
To make raspberry filling: Press 24 raspberries through a fine mesh sieve into a small bowl. Discard pulp and seeds. Add sugar and whisk. Add raspberry jelly and whisk until smooth. Set aside.
To make chocolate filling: Spread walnuts on a baking sheet and toast for 7-8 minutes. Remove from oven and cool. Coarsely chop and set aside.
Melt butter and chocolate in a heavy-bottomed saucepan over low heat and stir until smooth. Sprinkle flour over butter mixture and whisk until no lumps remain. Remove pan from heat. Whisk espresso powder, if using, plus maple syrup and vanilla into mixture. Stir in walnuts.
To assemble tart: Remove crust from freezer. Spread raspberry filling across bottom to within 1/2" of edge. Spoon chocolate mixture around edge first and then center. Spread evenly.
Place tart pan on a baking sheet for easy removal from oven. Bake 25-27 minutes at 375° until crust is golden. Raspberry filling will cook into chocolate and not appear as a separate layer.
Lift tart pan from baking sheet and let cool completely on a wire rack, at least 2 hours. Set pan on top of a cereal bowl and let side fall to counter. Use a large, metal spatula to separate the tart from the base of pan and remove to a serving platter. If you're concerned about ruining the tart, simply leave the base of the tart pan in place.
Chill the whipping cream, medium bowl and beaters in the freezer for a few minutes. Use an electric mixer to whip cream to soft peaks. Add sugar and continue to beat until stiff peaks form. Pipe or spoon onto cooled tart. Decorate the tart with leftover raspberries.
If serving within 4 hours, refrigerate without covering. Serve small slices (tart is very rich). Cover and refrigerate leftovers. To freeze, remove whipped cream and raspberries from leftover slices, wrap and freeze for up to 2 weeks.
Tips:
- Crust is versatile. You can use pastry flour in place of all-purpose and cornmeal in place of almond flour.
- You can replace all-purpose flour with pastry flour in the chocolate filling.
- You can make the recipe in a pie dish instead of tart pan.