Recipes for Mother’s Day: Decadent Raspberry Chocolate Tart

Today I am starting a series on recipes for Mother’s Day. Simple ones and more complicated ones. Be sure to check my site, there are going to be a few recipes coming up. I am starting this series off with this decadent raspberry chocolate tart, it looks so amazing. But be warned, yes, this is a decadent tart, lot’s of calories can be found here. The tart consists of a chocolate crust, it is then first filled with raspberry jam, the next layer is ganache (so a mix of chocolate and heavy cream) and lastly the top layer are fresh raspberries. Will you only be able to eat a small piece? Yes! Does this mean you shouldn’t try this recipe? Definitely not. Give this tart a chance, it is so delicious.

Pssst, I even made the raspberry jam myself. I like to use sugar that already has pectin included. Here in Germany you can find different varieties, I like the one where you only need half the weight of sugar compared to fruit. This makes the jam tart, which is perfect for this tart. You need some kind of contrast against all of this chocolate. Otherwise it would be too one-toned. I also like about this tart that you should definitely make it the day before. It has to chill for a few hours, preferably overnight. This is the kind of recipe I like, no stress and plenty of options to finish later. So please have patience before you cut into the tart.

Print Recipe

Decadent Raspberry Chocolate Tart

Serves: One tart of 24cm

Prep Time: 30min – Cooking Time: 25min – Total Time: 55min

This decadent raspberry chocolate tart consists of a chocolate pie crust, a layer of raspberry jam, ganache and fresh raspberries.

Ingredients

• Chocolate Pie Crust
• 100 grams of butter at room temperature
• 40 grams of regular sugar
• 1 egg
• 150 grams of all-purpose flour
• 20 grams of unsweetened cocoa powder
• 
  
• Filling
• 150 grams of raspberry preserve or jam
• 200 grams of heavy cream
• 250 grams of semi-sweet chocolate
• 20 grams of butter
• About 250-300 grams of fresh raspberries (I needed 250 grams for a tart form of 24cm)

Instructions

1

For the chocolate pie crust beat the soft butter with the sugar until fluffy, then add the egg and mix until combined. Add in flour and cocoa powder until homogeneous. Cover airtight for at least half an hour. Preheat oven to 180 degrees Celsius, roll out dough on a lightly floured surface and then line a tart form (mine is 24cm in diameter) with the dough. Bake on medium rack for about 20-25 minutes, let cool.

2

For the filling spread the raspberry jam on the bottom of the baked pie crust. Heat the cream until it is almost boiling, then add in chopped chocolate. Stir until combined. Lastly add the butter and wait until it is melted. Pour into tart shell and let chill in the fridge for about an hour. Wash your raspberries, then place on the tart and chill for a few more hours or overnight.