Tri-Colour Raspberry Tart

  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy

For the Tart

1/2 cup unsalted butter, room temperature
1/4 cup sugar
2 egg yolks
1 cup all purpose flour
1/4 cup cocoa powder
1/2 teaspoon salt

For the Filling

6 ounces bittersweet or semisweet chocolate, chopped
3/4 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon Chambord or brandy
1 egg
3 cups fresh raspberries

For the Tart

For crust, cream butter and sugar together. Stir in egg yolks, adding one at a time. Sift together flour, cocoa and salt.

Add to butter mixture and mix until dough just comes together. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.

Preheat oven to 175°C. On a lightly floured surface, roll out dough to 1/4- inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and chill for 20 minutes.

Dock pastry with a fork and bake for 18-20 minutes. Allow to cool.

For the Filling

For filling, reduce oven temperature to 160°C. Place chopped chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate.

Let it sit for a minute then stir slowly. Stir in vanilla and Chambord. Whisk an egg in a small cup then stir into chocolate.

Pour into chocolate shell and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours. Top with fresh raspberries up to 3 hours before serving.

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