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Decadent Chocolate Raspberry Tart
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Decadent Chocolate Raspberry Tart
Indulge in the rich flavors of dark chocolate and the sweetness of fresh raspberries, perfectly balanced in a buttery pastry crust. This tart is a masterclass in textures and flavors, with the crunch of toasted almonds and the velvety smoothness of chocolate ganache. Perfect for special occasions or as a show-stopping dessert for dinner parties.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Nuts, Soy
Ingredients
2 cups
All-purpose flour
100 Calories
1 cup
Confectioners' sugar
100 Calories
1 cup
Unsalted butter, chilled and cut into small pieces
100 Calories
1/4 cup
Ice-cold water
0 Calories
1 cup
Dark chocolate chips
200 Calories
1 cup
Fresh raspberries
60 Calories
1/4 cup
Granulated sugar
100 Calories
1
Large egg
70 Calories
1/4 teaspoon
Almond extract
0 Calories
1/4 cup
Toasted almonds
100 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour and confectioners' sugar. Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
2
Gradually add the ice-cold water, stirring with a fork until the dough starts to come together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
4
Prick the bottom of the pastry with a fork and line it with parchment paper. Fill the pastry with pie weights or dried beans and bake for 15 minutes. Remove the parchment paper and pie weights or beans and continue baking for an additional 10-12 minutes, or until the pastry is golden brown.
5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Stir in the granulated sugar and almond extract.
6
Arrange the fresh raspberries on top of the cooled pastry in a pattern. Drizzle the melted chocolate over the raspberries and sprinkle with toasted almonds.
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© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif