The classic fusion of chocolate and fresh raspberries come together for a tart that would even make the Queen of Hearts proud! My quick & easy recipe features a buttery crust layered with raspberry jam and a creamy chocolate ganache. Smart Recipes, American Recipes, Vegetables,Other Recipes, Recipes Vegetables,Other American Chocolate And Raspberry Tart Chocolate And Raspberry Tart Recipe | PT45M Serves 4 Ingredients: 0.67 Cup All-Purpose Flour 0.17 Cup Sugar 2 Tablespoons Cocoa Powder 0.17 Teaspoon Salt 1 Tablespoons Unsalted Butter 0.67 Large Egg Yolk 1 Tablespoons Cold Water 0.67 Cup Heavy Whipping Cream 2.67 Ounces Semi-Sweet Chocolate 4 Tablespoons Seedless Raspberry Jam 2.67 Cups Fresh Raspberries 0.67 Tablespoon Powdered Sugar 0.67 Tablespoon Cocoa Powder In the bowl of a food processor, blend flour, sugar, cocoa, and salt. Add butter and pulse into a coarse mixture like cornmeal. Add yolk & water and blend into a stiff dough. Place a sheet of plastic wrap on work surface. Transfer dough to the plastic wrap and flatten into a circle. Wrap tightly and chill for at least 20 minutes, or overnight. Allow dough to soften and come to room temperature before rolling. Preheat oven to 375 degrees. Coat a tart pan with cooking spray and dust lightly with flour. Set aside. Place a sheet of waxed paper on work surface and arrange the dough on it. Cover with another sheet of waxed paper and roll crust into a circle. Peel off the top waxed paper sheet and invert crust into prepared pan. Place in freezer until firm, about 10 minutes. Peel off remaining waxed paper and trim crust edges. Line crust with a sheet of aluminum foil and add pie weights or dried beans. Bake for 12 minutes. Remove foil and beans and score crust with fork. Continue baking until edges of crust are golden brown, another 12 minutes. Remove from oven and spread jam over crust. Bake another 3 minutes. Transfer pan to a wire rack to completely cool. In a small saucepan over medium-high heat, add cream and bring to a boil. Remove pan from heat and whisk in chocolate until melted & smooth. Transfer to a medium bowl and refrigerate until chilled (not firm), up to 45 minutes. Use an electric mixer to beat chocolate ganache until thickened. Spread evenly over jam layer a refrigerate at least 2 hours to chill. Arrange raspberries on top of tart. In a small bowl, mix powdered sugar and cocoa. Sift over the tart before serving.

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