Raspberry Chocolate Tart Recipes

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EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY



Easy Chocolate and Raspberry Tarts Recipe by Tasty image

Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar

Provided by Ellie Holland

Categories     Desserts

Yield 12 servings

Number Of Ingredients 8

3 cups chocolate biscuit
½ cup butter, melted
1 ¼ cups double cream
1 ¾ cups chocolate
raspberry, as desired
white chocolate, to drizzle
dark chocolate, to drizzle
icing sugar, as desired

Steps:

  • Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
  • Mix in the melted butter.
  • Divide the biscuit crumbs in 12 cases of a muffin tin.
  • Freeze for 10 minutes, or until solid.
  • Prepare the filling by gently heating the double cream over a low-medium heat.
  • Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
  • Pour the filling into the biscuit bases and garnish with the raspberries.
  • Chill in the fridge for 2-3 hours, until set.
  • Drizzle over the white and dark chocolate and sieve over the icing sugar.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams

CHOCOLATE-RASPBERRY TART



Chocolate-Raspberry Tart image

This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 7

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

Steps:

  • Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
  • In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Nutrition Facts : Fiber 4 g

RASPBERRY-CHOCOLATE TART



Raspberry-Chocolate Tart image

Categories     Milk/Cream     Food Processor     Mixer     Berry     Chocolate     Dairy     Fruit     Dessert     Bake     Cream Cheese     Raspberry     Summer     Party     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Crust
1 1/2 cups chocolate wafer cookie crumbs (about 6 ounces plain chocolate wafers)
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup sugar
Filling
1 1/2-pint container fresh raspberries
1/2 cup sugar
2 tablespoons water
1 teaspoon fresh lemon juice
1 8-ounce container mascarpone cheese*
1/2 cup chilled heavy whipping cream
1/4 teaspoon vanilla extract
Topping
2 1/2-pint containers fresh raspberries
1/3 cup seedless raspberry preserves

Steps:

  • For crust:
  • Preheat oven to 350°F. Combine cookie crumbs, melted butter, and sugar in processor; process until crumbs are evenly moistened. Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set, about 10 minutes. Cool crust completely on rack.
  • For filling:
  • Combine raspberries, 1/4 cup sugar, 2 tablespoons water, and lemon juice in processor. Puree until smooth. Pour puree through strainer set over medium bowl, pressing on solids to extract as much liquid as possible; discard seeds in strainer. Combine mascarpone, heavy whipping cream, vanilla, and remaining 1/4 cup sugar in another medium bowl. Using electric mixer, beat until mixture is smooth and stiff peaks form. Fold in raspberry puree. Spread filling evenly in cooled chocolate crust. Cover and refrigerate tart overnight.
  • For topping:
  • Arrange fresh raspberries in concentric circles atop tart. Stir raspberry preserves in heavy small saucepan over medium-low heat until melted to form glaze. Brush glaze over fresh raspberries. Refrigerate tart at least 1 hour and up to 4 hours.
  • Remove tart pan sides. Place tart on platter. Cut into wedges and serve.
  • Test-kitchen tip:
  • To make the crumbs for the crust, finely grind purchased plain chocolate wafer cookies in a processor.
  • *Italian cream cheese, available at Italian markets and many supermarkets.

EASY CHOCOLATE RASPBERRY TART



Easy Chocolate Raspberry Tart image

Provided by Food Network Kitchen

Time 1h45m

Number Of Ingredients 9

2 store-bought 9-inch refrigerated pie crusts
3/4 cup heavy cream
1/2 cup milk
1/4 cup sugar
8 ounces bittersweet chocolate, finely chopped
1 large egg, slightly beaten
1/2 cup raspberry jam
1 tablespoon unsweetened cocoa powder, for garnish
Raspberries, for garnish

Steps:

  • 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
  • 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
  • 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
  • 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.

VEGAN RASPBERRY CHOCOLATE TARTS



Vegan Raspberry Chocolate Tarts image

I ordered some silicone molds thinking they were going to be the size of big peanut butter cups, but I opened the package to find mini tart-size pans. My disappointment quickly turned to excitement thinking of all the possibilities! I went into the kitchen and let what I had inspire me. I must say the result is darn delicious. Living a healthier lifestyle doesn't mean you have to give up decadence and these vegan chocolate tarts prove it. They're rich and so full of flavor they'll knock you off your chair.

Provided by Isabel Carlisle Storolis

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h15m

Yield 12

Number Of Ingredients 7

1 cup firmly packed pitted dates
½ cup walnuts
1 ½ cups vegan chocolate chips
1 tablespoon coconut oil
½ cup coconut cream (mix solid and liquid creams together before measuring)
3 tablespoons unsweetened cocoa powder
6 ounces fresh raspberries

Steps:

  • Combine dates and walnuts in the bowl of a food processor and blend until well combined, about 2 minutes. Press about 2 tablespoons of mixture into the bottom of 12 mini tart pans. Place in the freezer while making ganache.
  • Place chocolate chips and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder and mix on high until smooth, about 1 minute.
  • Remove crusts from the freezer. Spoon about 1 1/2 teaspoons of ganache on top of each crust, spreading to the edges. Add enough to reach halfway up the side of the tart cup. Place tarts back in the freezer until firm, about 10 minutes.
  • Mash raspberries in a bowl with a fork until they have the consistency of sauce. Spread a layer of mashed raspberries onto the hardened ganache layer, but don't go all the way to the edges. Freeze until sauce is firm and won't collapse when topped with ganache, about 20 minutes.
  • Remove tarts from freezer. Add the remaining ganache to the top, spreading all the way to the edges. Try to seal in the raspberry sauce as much as possible. Return to the freezer to firm up. Keep tarts in the refrigerator if you are serving them within 2 hours.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 31.2 g, Fat 26.5 g, Fiber 7.2 g, Protein 3.6 g, SaturatedFat 16.7 g, Sodium 0.7 mg, Sugar 10.2 g

TRIPLE CHOCOLATE AND RASPBERRY TART



Triple Chocolate and Raspberry Tart image

This tart is surprisingly delicious. It sounds great and tastes even better. It is hard to stop at just one piece.

Provided by Robin Raef

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 8

Number Of Ingredients 7

nonstick cooking spray
½ (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
10 tablespoons raspberry jelly, melted, divided (such as Smucker's®)
2 cups fresh raspberries
¼ cup white chocolate chips (such as Ghirardelli®)
1 teaspoon vegetable oil, divided
¼ cup semisweet chocolate chips (such as Nestle® Toll House®)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
  • Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
  • Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
  • Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
  • Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
  • Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
  • To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 37.7 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.9 mg, Sugar 27.2 g

CHOCOLATE RASPBERRY TART



Chocolate Raspberry Tart image

Categories     Mixer     Chocolate     Dairy     Dessert     Bake     Valentine's Day     Kid-Friendly     Raspberry     Spring     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 15

Crust
1 cup unbleached all purpose flour
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 1/2 tablespoons cold water
1 large egg yolk
6 tablespoons raspberry jam
Filling
1 cup whipping cream
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 1/2-pint baskets fresh raspberries
1 teaspoon powdered sugar
1 teaspoon unsweetened cocoa powder

Steps:

  • For Crust:
  • Combine flour, sugar, cocoa and salt in medium bowl. Add butter and rub in, using fingertips, until mixture resembles coarse meal. add water and egg yolk and mix in with fork until well incorporated. Gather dough into rectangle chill 20 minutes. (Can be prepared 4 days ahead. Let dough soften slightly at room temperature before rolling out.)
  • Preheat oven to 375°F. Butter and flour 13 3/4 x 4-inch rectangular pan with 1-inch-high sides and removable bottom. Roll out dough between 2 sheets of waxed paper to 15x6-inch rectangle. Peel off 1 waxed paper sheet. Invert dough into prepared pan, press evenly to fit. Freeze until firm, about 10 minutes. Peel off second waxed paper sheet. Trim edges.
  • Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer. Remove from oven; maintain oven temperature. Spread jam over bottom of crust. Bake until jam is set, about 3 minutes. Transfer pan to rack; cool completely.
  • For Filling:
  • Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 45 minutes or less
  • Using electric mixer, beat ganache until very thick and semifirm. Spread ganache over jam in crust. (Can be prepared 8 hours ahead. Refrigerate.) Arrange raspberries atop ganache. Stir powdered sugar and cocoa in bowl. Sift over tart.

RASPBERRY-CHOCOLATE TART



Raspberry-Chocolate Tart image

Raspberries and chocolate make a special blend. It is one of my favorite flavor combinations. Although this dessert takes a little while to prepare, it is luscious and beautiful to present at a dinner party. Plus, everything can be done in advance.

Provided by Normaone

Categories     Tarts

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1/4 cup sugar
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
6 tablespoons unsalted butter
1 1/2 tablespoons cold water
1 large egg yolk
6 tablespoons raspberry jam
1 cup whipping cream
4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, finely chopped
2 1/2 pints fresh raspberries
1 teaspoon powdered sugar
1 teaspoon unsweetened cocoa

Steps:

  • For the crust: In a medium bowl stir together the flour, sugar, cocoa and salt.
  • Using fingertips, work in the butter until it resembles coarse meal.
  • Add water and egg yolk and mix with a fork until well combined.
  • Gather up the dough and form into a rectangle and chill at least 20 minutes and up to 4 days.
  • If made in advance let soften slightly before rolling out.
  • Preheat oven to 375°F.
  • Butter and flour a 13+3/4x4inch tart pan with 1 inch sides and a removable bottom.
  • Roll out the dough to a 15x6 inch rectangle, between two sheets of plastic wrap or wax paper.
  • Peel off one sheet of wrap and invert the dough into the prepared pan, pressing evenly to fit.
  • Freeze until firm, about 10 minutes, Peel off second sheet.
  • Trim edges.
  • Line crust with foil will with pie weights and bake until crust is set, about 12 minutes.
  • Remove foil and weights.
  • Bake until crust begins to darken around the edges, piercing with a toothpick if it starts to bubble up, about 12 minutes more.
  • Remove from oven, spread jam over crust and bake about 3 minutes longer until jam is set.
  • Cool completely on a rack.
  • For the filling: In a small heavy saucepan, bring whipping cream to a boil.
  • Remove from heat and add chocolate, whisking until melted and smooth.
  • Transfer to a bowl and refrigerate until chilled but not firm, about 45 minutes.
  • With an electric mixer, beat the chocolate-cream mixture until very thick and semi firm.
  • Spread over jam in crust.
  • Refrigerate until ready to use.
  • Before serving, arrange raspberries on top of chocolate.
  • Combine sugar and cocoa and sift over tart.

Nutrition Facts : Calories 487.5, Fat 28.4, SaturatedFat 17, Cholesterol 115.6, Sodium 123.8, Carbohydrate 56.9, Fiber 10.2, Sugar 24.4, Protein 5.8

CHOCOLATE AND RASPBERRY TART



Chocolate and Raspberry Tart image

This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

Unsalted butter, for tart ring
All-purpose flour, for work surface
Michel Roux's Pate Sucree
1 cup halved raspberries, plus 24 whole raspberries
10 fresh mint leaves, thinly sliced
1 cup heavy cream
7 ounces good-quality dark chocolate, finely chopped
1 ounce light corn syrup
4 tablespoons unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes.
  • Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool.
  • In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.
  • Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving.
  • To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates and serve with reserved raspberries.

RASPBERRY CHOCOLATE TART



Raspberry Chocolate Tart image

Time 5h25m

Number Of Ingredients 11

1/2 cup + 2 Tablespoons salted butter
1 1/4 cup all-purpose flour
1 1/2 Tablespoons sugar
1 egg yolk
1/8 cup ice water
8 ounces + 8 ounces fresh raspberries
1/8 teaspoon lemon juice
12 ounces Semi Sweet Mini Chocolate Chips
1 Tablespoon packed brown sugar
1 1/4 cups heavy whipping cream
1/2 teaspoon vanilla

Steps:

  • To prepare crust, blend together using a food processor or a pastry blender, 1/2 cup cold butter, flour and sugar. Once blended add egg yolk. Mix well. Add ice water and gently mix until mixture comes together. Flour counter, roll out dough and place in a tart pan, making sure to line sides. Place crust in the fridge for 1 hour to firm up. We want the butter cold and hard - it will help with shrinkage during baking. Once crust is ready to bake, preheat oven to 375. Line crust with foil and place dried beans inside the foil. This will help prevent crust from bubbling during baking. Place tart pan on a baking sheet to help with getting in into and out of the oven. Bake for 20 minutes. Remove from oven and remove foil and beans carefully. Place crust back in oven and bake 5 minutes more or until crust is a hint of golden. Set aside to cool. As crust is baking, you can make filling. In a small sauce pan, add raspberries and lemon juice. Turn heat to medium and allow berries to cook and release their juice. Mixture will be very thick. After raspberries have cooked approximately 5 minutes and are mush (mix frequently!), remove from heat and strain berries to separate raspberry puree from seeds. Discard seeds and refrigerate puree. It needs to be room temperature or colder. In a new sauce pan filled 1/4 full of water, place a heat proof glass or metal bowl on top. Add chocolate chips,2 Tablespoons butter, brown sugar and heavy whipping cream. Turn heat to medium low. As the bowl heats up the mixture will begin to melt. Carefully stir mixture using an oven mitt to hold the bowl so you don't burn yourself, until mixture is fully melted and blended. Remove from heat and add vanilla. Mix well. Add seedless raspberry puree and mix well. Pour chocolate into pre-baked crust. and place tart into the fridge. Allow to chill for 4 - 24 hours. When chocolate is firm, top with additional raspberries and gently sprinkle with powdered sugar for presentation. Serve immediately.

CHOCOLATE RASPBERRY MERINGUE TART



Chocolate Raspberry Meringue Tart image

Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It's at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Time 3h

Yield 8 servings

Number Of Ingredients 19

1 3/4 cups plus 2 tablespoons/235 grams all-purpose flour, plus more for rolling dough
1/3 cup/40 grams confectioners' sugar
Pinch of salt
1/2 cup/113 grams unsalted butter, cold and cubed
1 large egg, lightly beaten
2 cups/260 grams frozen (or fresh) raspberries
1/2 cup/100 grams granulated sugar
2 tablespoons/30 milliliters freshly squeezed lemon juice
3 egg yolks
1 large egg
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
Pinch of salt
3/4 cup/20 grams freeze-dried raspberries
1 tablespoon unsweetened Dutch-processed cocoa powder
1 ounce bittersweet chocolate, coarsely chopped
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt

Steps:

  • Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
  • Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
  • Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
  • Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
  • In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
  • Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
  • Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
  • Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
  • Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
  • Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
  • Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
  • Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)

RUSTIC CHOCOLATE RASPBERRY TART



Rustic Chocolate Raspberry Tart image

Here's a delectable dessert that's simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won't be able to get enough. -Christina Seremetis, Rockland, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

5 ounces cream cheese, softened
6 tablespoons butter, softened
1-1/2 cups all-purpose flour
FILLING:
2 cups fresh raspberries
2 tablespoons sugar
1 teaspoon cornstarch
1/3 cup Nutella

Steps:

  • Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.

Nutrition Facts : Calories 315 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 130mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.

RASPBERRY CHOCOLATE TORTE



Raspberry chocolate torte image

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

Provided by Orlando Murrin

Categories     Treat

Time 40m

Yield Cuts into 12

Number Of Ingredients 14

225g dark chocolate , 70% cocoa solids
175g unsalted butter , chopped, diced
2 tsp vanilla extract
¼ tsp instant coffee powder or extract
100g toasted almonds
2 heaped tbsp plain flour
½ tsp salt
5 eggs
140g golden caster sugar
12 fresh or defrosted frozen raspberries , plus about 40 more for decoration
4 tbsp raspberry jam
140g dark chocolate , 70% cocoa solids, chopped
100ml double cream
icing sugar and sweet vanilla cream, to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
  • Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
  • Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
  • Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
  • For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium

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RASPBERRY CHOCOLATE TART - HOUSE OF NASH EATS
raspberry-chocolate-tart-house-of-nash-eats image
2018-02-01 Heat oven to 350. Mix the cookie crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 1 to 2 …
From houseofnasheats.com
4.9/5 (47)
Total Time 2 hrs 25 mins
Category Dessert
Calories 497 per serving
  • Mix the cookie crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 1 to 2 inches up the sides of a tart pan. It can help to use a glass or flat-bottomed measuring cup to do this step.
  • Meanwhile, place the chopped chocolate into a heat-proof bowl. Heat the heavy cream in a small saucepan over medium-low heat until very hot but not boiling.


NO BAKE RASPBERRY CHOCOLATE TART (GLUTEN FREE, PALEO + VEGAN)
2017-08-16 In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust. Garnish the top with raspberries. Place tart in the refrigerator to set and cool completely, about 1-2 hours.
From bakerita.com


CHOCOLATE RASPBERRY TART - SPATULA DESSERTS
2021-08-17 Place the Perforated tart ring s with the chocolate pastry dough in them into the freezer for 1 hour. Pre-heat oven to 160C / 320F. After 1 hour, take the sweet shortcrust pastry dough with the rings on them out and trim the top with a sharp knife. Bake them for 20 min then carefully remove the rings.
From spatuladesserts.com


CHOCOLATE RASPBERRY CREAM TART RECIPE ⋆ SHANI'S SWEET ART
2018-04-16 I also decided to just bump the decadence factor up a notch by adding a raspberry dark chocolate ganache and fresh raspberry compote. *Insert angels singing and golden light streaming down from above* O.M.G! It was heavenly! Topped off with chocolate and raspberry French macarons, fresh raspberries, strawberries and Godiva dark chocolate hearts ...
From shanissweetart.com


CHOCOLATE TRUFFLE RASPBERRY TART - SEW WHITE
2019-08-16 7) Pour the cream over the top and slowly mix together until everything is melted and combined. 8) Take the biscuit case out of the fridge and pour the truffle (ganache) in. 9) Stud in the raspberries and pop back in the fridge until it has set. (Make sure the raspberries are dry before adding them.
From sewwhite.com


RASPBERRY CHOCOLATE GANACHE TART - FORK KNIFE SWOON
2019-06-26 Preheat the oven to 375℉. Use a food-processor to pulse together the graham crumbs, brown sugar, and salt. Drizzle in the melted butter and pulse a few times until well-combined. Spoon the crumbs into a 9-inch tart pan, preferably with a removable bottom.
From forkknifeswoon.com


RASPBERRY CHOCOLATE TARTS - ANNABEL LANGBEIN – RECIPES
Pastry. STEP 1. To make the sweet pastry, place the butter and sugar in a bowl and beat together until fluffy and creamy. Add the egg and beat to combine. Add the flour and the salt and mix until just combined. Lightly flour your hands, then pat the dough (it will be quite soft) into 3 portions. Wrap each portion in waxed paper, keep one to use ...
From langbein.com


CHOCOLATE & RASPBERRY TART | CHOCOLATE RECIPES | JAMIE …
Remove and turn the oven down to 170°C/325°F/gas 3. Melt the chocolate in a bowl over a pan of simmering water. Smash the cardamom pods and heat the milk, cream and cardamom in a pan, then remove from the heat and infuse for 10 minutes. Beat the sugar and egg yolk with a pinch of salt, then stir into chocolate.
From jamieoliver.com


ROBINHOOD | RASPBERRY CHOCOLATE CREAM TART
Directions. Preheat oven to 425°F (220°C). Beat shortening and sugar together on medium speed of electric mixer until fluffy. Beat in flour and cornstarch. With well-floured hands, press mixture into bottom and up the sides of 11” (28 cm) flan pan with removable bottom. Prick bottom and sides with a fork.
From robinhood.ca


CHOCOLATE RASPBERRY TART RECIPE | DR. OETKER
For the tart crust, prepare Dr. Oetker Pie Crust Mix according to package. 2. Meanwhile for the curd, mix raspberries, sugar, citric acid and 30 ml water in a high vessel and leave to thaw. 3. Briefly knead the tart crust again and roll out into a 3 mm thick, circle on a lightly flour-coated work surface. Place the dough in the tart form (Ø 26 ...
From oetker.ca


CHOCOLATE RASPBERRY TART RECIPE - LAURA IN THE KITCHEN
Spray a 9” tart pan with non stick cooking spray and set aside. 2) In a large bowl, mix together the crushed chocolate graham crackers, melted butter and sugar. Press this mixture in the tart pan making sure you press it very evenly. Place it on a baking sheet and refrigerate it for about 20 minutes. 3) Bake it at 350 degrees for about 10 ...
From laurainthekitchen.com


VEGAN RASPBERRY CHOCOLATE GANACHE TART - MINIMALIST BAKER RECIPES
2021-06-18 Whisk the cream and chocolate together until smooth, then add vanilla and stir once more. If for some reason the chocolate isn’t completely melted, microwave in 20-second increments and stir until smooth and melted. Remove the tart from the freezer and pour chocolate ganache over the top of the raspberry layer.
From minimalistbaker.com


NO-BAKE RASPBERRY-TOPPED CHOCOLATE TART IS THE NEXT DESSERT TO …
2022-01-13 While the crust chills in the freezer, it’s time to work on the filling. Add your chocolate to a bowl, then whisk the heavy cream and corn syrup together over medium heat. Afterwards, you’ll pour the mixture onto the chocolate, let it sit, and whisk together the ingredients until they’re silky smooth. Then, pour the chocolate mixture into ...
From thekitchn.com


WHITE CHOCOLATE RASPBERRY TART - MARSHA'S BAKING ADDICTION
2021-06-04 Place the chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Place the raspberries onto the bottom of the crust, and pour the white chocolate on top. Refrigerate until firm - …
From marshasbakingaddiction.com


RASPBERRY-CHOCOLATE TART RECIPE | BON APPéTIT
2003-07-31 Combine raspberries, 1/4 cup sugar, 2 tablespoons water, and lemon juice in processor. Puree until smooth. Pour puree through strainer set over medium bowl, pressing on solids to extract as much ...
From bonappetit.com


CHOCOLATE RASPBERRY TART - OTTOLENGHI
Method. First, the pastry. Dice the butter and mix with the flour, sugar and salt. Rub by hand, or in a mixer, until it has a coarse breadcrumb texture. Add the yolk and 30ml cold water and mix until the pastry comes together. Form into a round flat shape, wrap in clingfilm and chill for at …
From ottolenghi.co.uk


SILKY CHOCOLATE AND RASPBERRY TART RECIPE | DELICIOUS. MAGAZINE
Method. For the pastry, sift the flour, cocoa powder, icing sugar and a pinch of salt into a food processor. Add the butter and whizz until the mixture looks like fine breadcrumbs.
From deliciousmagazine.co.uk


RASPBERRY AND WHITE CHOCOLATE MASCARPONE TART | RECIPE IN 2022 ...
Jan 24, 2022 - Raspberry and White Chocolate Mascarpone Tart is a NO BAKE way to take advantage of summer berries. Jan 24, 2022 - Raspberry and White Chocolate Mascarpone Tart is a NO BAKE way to take advantage of summer berries. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


CHOCOLATE RASPBERRY CREAM TART | DRISCOLL'S
PRICK each tart shell all over with a fork. FREEZE shells for 30 minutes. PREHEAT oven to 325°F. PRESS squares of aluminum foil directly onto surface of each tart shell. FILL tart shells with dried beans, rice, or pie weights. BAKE tart shells 15 minutes. CAREFULLY REMOVE weights from tart shells.
From driscolls.com


CHOCOLATE RASPBERRY TART (SMALL BATCH) - GET THE GOOD STUFF
Take a piece of alumninum foil and press it into the raw crust. Weight the foil using pie weights, dried beans, or uncooked rice. Make sure the weights cover the entire bottom of the crust. Bake the weighted tart shell 15 minutes, then check to see if …
From goodstuff.recipes


MILK CHOCOLATE, RASPBERRY AND THYME TART RECIPE - GREAT BRITISH …
100ml of whole milk. 1/2 bunch of thyme. 5. Place the chocolate in a heatproof bowl and pour the hot cream and milk over the top. Cover and leave to sit for 5 minutes. Add the eggs and, using a stick blender, mix until well combined. Pass through a fine sieve into a jug. 400g of milk chocolate, broken into pieces.
From greatbritishchefs.com


RASPBERRY CHOCOLATE TART - MELANIE MAKES
2016-02-02 Preheat oven to 350 degrees. In the bowl of a food processor, add cookies and salt. Process until cookies are fine crumbs. Add melted butter and pulse until just combined. Press crumbs up sides and along bottom of tart pan with removable bottom. Place tart pan on baking sheet and bake for 20 minutes or until set.
From melaniemakes.com


EASY RASPBERRY CHOCOLATE TART - THE COUNTRY COOK
2021-02-07 Place the chocolate chips in a medium-sized heatproof bowl. Add the heavy cream to a small saucepan over medium-low heat. Heat it just until you see it bubble a few times, stirring occasionally. Pour over the chocolate chips, let it sit for 3 minutes then stir until fully combined.
From thecountrycook.net


RASPBERRY-CHOCOLATE TART RECIPE | MYRECIPES
Press crumb mixture into a 9-inch tart pan. Bake at 350° for 8 minutes. Cool crust while preparing filling. Combine 1/2 cup whipping cream, corn syrup, and 2 tablespoons butter in a small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat; add chocolate morsels, stirring until smooth.
From myrecipes.com


RASPBERRY CHOCOLATE TART - CHEZ CATEYLOU
2014-12-09 Freeze the crust for at least 30 minutes, preferably longer, before baking. Preheat the oven to 375 degrees F. Butter a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes. Carefully remove the foil.
From chezcateylou.com


31 RASPBERRY AND CHOCOLATE DESSERTS WE LOVE | TASTE OF HOME
2020-01-24 Raspberry Truffle Cocktail. This adults-only hot chocolate is a decadent addition to any holiday gathering. It can easily be adapted to dairy lovers' tastes by substituting chocolate milk and heavy cream for the almond products.—Melanie Milhorat, New York, New York. Go to Recipe. 27 / 31.
From tasteofhome.com


CHOCOLATE RASPBERRY TARTS - RECIPE - SWEET LOREN'S
Preheat your oven to 325F. Place the baking pan with tarts on it in the oven for 18-20 minutes until the dough has risen and begins to crack. Since ovens vary, check at the shortest time and add time as needed. Remove the tarts from the oven, press down the center of the cookie dough tarts using a greased spoon or the bottom of another greased ...
From sweetlorens.com


THE BEST WHITE CHOCOLATE RASPBERRY TART - SPATULA DESSERTS
2020-10-19 Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour. Pre-heat oven to 160C / 320F. After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife. Bake for 20 min then carefully remove the rings.
From spatuladesserts.com


EASY WHITE CHOCOLATE RASPBERRY TART (NO BAKE RECIPE) - YOUTUBE
Raspberry no bake tart is easy and quick to prepare, white chocolate and raspberry are a well-known combo, so you'll be taking a safe bet with this no-bake t...
From youtube.com


CHOCOLATE RASPBERRY TART RECIPE | MYRECIPES
Form and bake tart shell: Preheat oven to 375°. Roll dough out on a lightly floured surface until about 1/4 in. thick or slightly thicker. Roll dough onto rolling pin, and then unroll over a 4- by 13-in. rectangular tart pan with removable bottom.
From myrecipes.com


CHOCOLATE GANACHE RASPBERRY TARTS - SPEND WITH PENNIES
2016-07-29 Line a standard 12 whole muffin tin with paper cases. Divide oreo crumbs between holes, press in firmly. Divide raspberries between holes. Poor over chocolate Ganache. Bang muffin tin lightly to smooth out surface. Refrigerate for 3 hours or until firm. Peel off paper then serve, garnished with extra raspberries.
From spendwithpennies.com


NO-BAKE CHOCOLATE RASPBERRY TART - MARSHA'S BAKING ADDICTION
2021-07-02 For the Filling. Place the chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Place the raspberries onto the bottom of the crust, and pour the chocolate on top. Spread out evenly, then refrigerate until firm - about 2 hours.
From marshasbakingaddiction.com


CHOCOLATE AND RASPBERRY TART - JAMES MARTIN CHEF
Method. Pre-heat the oven to 160C. Line a 24cm tart tin with the pastry, blind bake until crisp then cool. Melt the chocolate and cream in a pan and whisk until smooth. Fill the base of the tart case with raspberries, pour in the chocolate and cream, then mix with the raspberries and chill until set. Cut into slices, blow torch the top to give ...
From jamesmartinchef.co.uk


VEGAN RASPBERRY CHOCOLATE TART - THE LITTLE BLOG OF VEGAN
2022-01-16 Place the white chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Take out 2 tablespoons of the chocolate and place into a separate bowl. Stir in some pink food gel.
From thelittleblogofvegan.com


DARK CHOCOLATE TART WITH RASPBERRIES • STEPHANIE HANSEN
2022-01-25 Bake crust for 10 minutes, then set aside to cool. Bring the heavy cream to a simmer over medium-low heat. While the cream is coming to temp, add the dark chocolate and. melted butter to a medium bowl. Let the dark chocolate and melted butter sit undisturbed for 5 minutes, then stir the ganache until smooth. Stir in the raspberry jam.
From stephaniesdish.com


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