Dark Chocolate Raspberry Tarts
Recipe and photo by Tami Ganeles Weiser
Prep Time: 3 hours Cook Time: 15 minutes
These chocolate tarts are made from a sweet dark chocolate crust, a thick chocolate ganache and tart and sweet, fresh raspberries. This is what delicious is all about. You can make it in a one large 9 inch after or six 4¾-inch tart pans for luscious mini-tarts.
Chocolate Tart Dough:
1½ cups (210 grams) all-purpose flour
⅓ cup (67 grams) granulated sugar
½ cup (56 grams) dark cocoa powder
¼ teaspoon kosher salt
2 sticks (226 grams or 1 cup) cold unsalted butter or dairy-free margarine
1 teaspoon pure vanilla extract
1 large egg yolk
2 to 3 tablespoons ice cold water
6 ounces dark chocolate, coarsely chopped
1½ cups heavy cream
½ cup mascarpone cheese, softened
1½ teaspoons framboise (optional)
½ teaspoon pure vanilla extract
Confectioners’ sugar for dusting
Whipped Cream (optional)
Raspberry Coulis (optional)
To make the tarts:
- Pour the flour, sugar, cocoa powder, and salt into a food processor and pulse to combine. Add the butter, vanilla, and egg yolk. Pulse for about 30 seconds, or until the mixture takes on the consistency of wet sand with a few pea-sized pieces.
- Add the cold water, one tablespoon at a time. Pulse the processor to incorporate the water into the dry ingredients, until the dough begins to come together. Transfer the dough from the food processor onto a sheet of plastic wrap. Using your hands, gather the dough into a ball, flatten it, wrap it in plastic, and chill for 30 minutes, or up to a day before use.
- Working on a clean surface, divide the dough into 6 equal pieces. Using your hands press each portion evenly into the tart pans. Chill for 30 minutes until firm.
- Preheat the oven to 350°F (or preheat a convection oven to 325°F). Place all 6 tart pans on a parchment-lined baking sheet. Bake for 13 to 15 minutes, until the crust is dry and has set. Allow to cool completely on the baking sheet before filling.
To make the ganache:
- Place the dark chocolate in a medium-sized heatproof mixing bowl.
- Heat the heavy cream in a 1-quart saucepan set over medium heat until it is almost simmering.
- Slowly pour the cream over the chocolate chips and whisk to incorporate. Add the mascarpone cheese, vanilla, and framboise, and whisk until fully combined. The mixture should be glossy and smooth, with a consistency resembling hot fudge.
- Divide the ganache evenly between the chocolate tart shells. Chill for 30 minutes to allow the ganache to set. Decorate with fresh raspberries. Serve with confectioner’s sugar and whipped cream or raspberry coulis if desired.
- The filled tarts will keep in the refrigerator, undecorated and wrapped tightly, for up to 2 days.
- Any excess tart dough can be baked into tasty cookies: Roll out just like a cookie dough on a lightly floured surface and bake at 350°F for 6 to 8 minutes depending on the thickness of your dough. Dust with confectioner’s sugar before serving.