Easy Raspberry Chocolate Tart
A rich and silky raspberry chocolate tart with a crisp chocolate crust, topped with fresh raspberries and a light dusting of powdered sugar. Elegant, indulgent, and surprisingly easy to make.
Equipment
- 9-inch tart pan with removable bottom
- Mixing bowls
- Saucepan
- Whisk or spatula
- Measuring cups and spoons
Ingredients
- 2 cups chocolate cookie crumbs
- ½ cup unsalted butter melted
- 8 oz 225 g dark chocolate, chopped
- 1 cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups fresh raspberries
- 1 tablespoon powdered sugar for dusting
Instructions
- Combine chocolate cookie crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom and sides of a 9-inch tart pan. Bake the crust until set, then let it cool completely.
- Heat the heavy cream until just steaming, not boiling in saucepan.
- Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy.
- Mix in sugar, vanilla extract, and salt until fully incorporated.
- Pour the chocolate filling into the cooled crust and smooth the top. Refrigerate until the filling is fully set.
- Arrange fresh raspberries evenly over the top.
- Dust lightly with powdered sugar before serving.
Notes
Nutritional Info (Per Serving)
- Calories: 420 kcal
- Fat: 28 g
- Carbohydrates: 38 g
- Protein: 5 g
- Sugar: 24 g
