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 crust: 30 minutes Prep fillings: 40 minutes Bake: 25 to 27 minutes Bake at: 375°F Yield: 12 servings Pan: 10-inch tart Difficulty: intermediate

Ingredients

Tart Crust

  • 1 cup (120 grams) all-purpose flour
  • 1/2 cup (46 grams) almond flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 to 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 (or equivalent)

Chocolate Filling

  • 3 cups walnuts, coarsely chopped
  • 4 tablespoons (1/2 stick) unsalted butter
  • 5 ounces bittersweet chocolate squares or chips
  • 2 tablespoons (15 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract

Toppings

  • 1/2 cup heavy whipping cream, cold
  • 1 teaspoon granulated sugar
  • Fresh raspberries

Directions

Making the Tart Crust

  • Whisk together the all-purpose and almond flours, sugar, and salt in a medium bowl.
  • Rub the butter into the flour mixture with your fingers until it is evenly distributed and crumbly.
  • Sprinkle the vanilla over the mixture and stir. Sprinkle 1 tablespoon cold water over the dough and stir. The dough should clump together loosely when squeezed in your hand. Add an additional 1/2 tablespoon cold water, if necessary for clumping.
  • Press the dough into a tart pan until the sides and bottom are lined; chill in the freezer while you prepare the fillings.
  • Preheat the oven to 375°F.

Making the Raspberry Filling

  • Press 24 raspberries through a fine mesh sieve into a small bowl. Discard the pulp and seeds.
  • Add the sugar and whisk. Add the raspberry jelly and whisk until smooth; set aside.

Making the Chocolate Filling

  • Spread the walnuts on a baking sheet and toast for 7 to 8 minutes (do not let burn). Remove them from the oven and let cool. Coarsely chop the walnuts and set aside.
  • Melt the butter and bittersweet chocolate in a heavy-bottomed saucepan over low heat and stir until smooth. Sprinkle the flour over the butter mixture and whisk until no lumps remain. Remove the pan from the heat. Whisk the salt, maple syrup or agave nectar, and vanilla into the mixture. Stir in the walnuts.

Assembling and Baking the Tart

  • Remove the tart crust from the freezer. Spread the raspberry filling across bottom to within 1/2-inch of the edge. Spoon the chocolate mixture around the edge first and then across the center; spread evenly.
  • Place the tart pan on a baking sheet for easy removal from the oven. Bake the tart for 25 to 27 minutes in a preheated 375°F oven until the crust is golden.
  • Lift the tart from the baking sheet and let it cool completely on a wire rack, at least 2 hours. Set the pan on top of a cereal bowl and let the side fall to counter. Use a large metal spatula to separate the tart from the base of the pan and slide it onto a serving platter.

Topping the Tart

  • Chill the whipping cream, medium bowl, and beaters in the freezer for a few minutes. Use an electric mixer to whip the cream to soft peaks. Add the sugar and continue to beat until stiff peaks form. Pipe or spoon it onto the cooled tart.
  • Decorate the tart as desired with leftover raspberries.
  • If serving the tart within 4 hours, refrigerate it without covering. Serve small slices; the tart is very rich. The raspberry filling cooks into the chocolate and does not appear as a separate layer when the tart is sliced.
  • Cover and refrigerate any leftovers. To freeze, remove the whipped cream and raspberries from leftover slices, wrap and freeze the slices for up to 2 weeks.

Tips

  • The tart crust is versatile. You can use pastry flour in place of the all-purpose flour and cornmeal in place of the almond flour.
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