Intense Chocolate Raspberry Tart

Name: Intense Chocolate Raspberry Tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: International
Ingredients: 200 g of dark chocolate; 150 g of butter; 150 g of sugar; 3 eggs; 100 g of flour; 150 g of raspberries; 1 pinch of salt; powdered sugar

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This tart is made with a soft dark chocolate batter and fresh raspberries. 🍓 The tartness of the fruit balances the sweetness. Keep refrigerated.

Total time: 55 min
Prep: 30 min
Cook: 25 min
Rest: 2 h
Difficulty: Medium
Per person: €1.25

By the CookinBreak team

Instructions

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Preheat the oven to 350 °F.

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In a saucepan, melt the chocolate and butter over low heat, stirring regularly. Once melted and well combined, remove from the heat and let cool slightly.

In a medium bowl, whisk the eggs and sugar until pale and foamy.

Gently stir the melted chocolate mixture into the beaten eggs.

Add the sifted flour and the pinch of salt, then mix until you have a smooth batter.

Pour the batter into the buttered and floured tart pan.

Scatter the raspberries over the batter, pressing them in lightly.

Bake in the preheated oven for about , until the tart is well set at the edges but still slightly soft in the center.

Remove from the oven and let cool to room temperature, then refrigerate for at least so the tart sets well.

Before serving, decorate with a few extra raspberries and dust with powdered sugar if you like.

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Goes well with

🎅 Christmas: all recipes

As a starter

Christmas Salad

20 minEasy

As a main

Salmon en Croûte

50 minMedium

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

295kcal

Protein4 g5%
Carbs29 g38%
Fat19 g56%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🍫 Before serving, decorate your tart with a few extra raspberries and dust with powdered sugar if you like. 🍇

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2 months, wrapped in plastic wrap and then in a freezer bag.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Can be made the day before for better chilling and flavor.

Reheating : How do you reheat it?

Oven (preheated to 150°C, 5-10 min) to bring back a little crispness. Microwave not recommended (softens the crust).

Variations

Replace the raspberries with cherries, blueberries or pears.
Add a little orange zest to the chocolate batter.
Sprinkle with crushed hazelnuts before serving for some crunch.

Mistakes to avoid

Adding the chocolate to the eggs while it is still hot: they may cook. Let it cool slightly first.
Overbaking the tart: it loses its fudgy texture. Take it out when the edges are set and the center is still slightly soft.
Cutting it before it has rested: it falls apart. Let it set in the refrigerator for at least 2 hours.

Frequently asked questions

Can I use frozen raspberries?

Yes, press them into the batter while still frozen so they don't release too much juice before baking. They get a bit more mushy than fresh ones, but they flavor the tart very well. Keep a few fresh ones for decorating.

How do I know when the tart is done?

After about 25 minutes at 180 °C, the edges should be well set and the center still slightly soft. It firms up further as it cools, then in the refrigerator for at least 2 hours.

Why chill the tart for 2 hours?

Chilling lets the tart set completely so you can cut clean slices. The chocolate and butter firm up, and the texture becomes denser and more intense.

Which chocolate should I use for this tart?

A dark baking chocolate with 60 to 70% cocoa gives the intense flavor this tart is known for. The tartness of the raspberries balances its richness and bitterness. Avoid very sweet chocolates, which would make the tart cloying.