Chocolate Raspberry Tart
This luscious chocolate raspberry tart uses an easy press-in crust (no chilling required!) with a quick egg yolk custard and fresh raspberries topped with a melted chocolate shell. A few simple components add up for an elegant and delicious dessert!
Equipment
- 1 9" tart pan
Ingredients
For the custard
- 1 cup whole milk 227g
- 1/4 cup sugar 50g
- 2 large egg yolks 28g
- 2 tbsp cornstarch 15g
- 1/4 tsp kosher salt
- 1 tbsp unsalted butter 14g
- 1/2 tsp vanilla extract
For the crust
- 1 2/3 cups all-purpose flour 200g
- 2/3 cup powdered sugar 80g
- 1.5 tsp kosher salt
- 1.5 sticks unsalted butter, melted 170g
For assembly
- 3/4 cup semisweet or bittersweet chocolate chips, divided 128g
- 2 tbsp vegetable or refined coconut oil 25g
- 2-3 pints fresh raspberries
Instructions
For the custard
- In a small saucepan, combine the milk and sugar over medium heat and heat until milk is steaming but not boiling.
- In a separate bowl, whisk together the egg yolks, cornstarch and salt. Whisk in the hot milk gradually (so you don't cook the eggs). Once all of the milk is incorporated, return the mixture to the saucepan and cook over medium heat, whisking constantly, until mixture thickens into a starchy custard texture (about 1-2 minutes).
- Immediately remove from heat and stir in the butter and vanilla extract. Place in a bowl and cover with plastic wrap (pressing the film against the surface of the custard to prevent a skin forming) and set aside to cool.
For the crust
- Preheat oven to 350 F. Whisk together the flour, powdered sugar and salt. Pour in the melted butter and mix with your hands or a spatula until a soft dough forms.
- Press the dough evenly into the tart pan. It's okay if it looks lumpy; everything will get covered up by the filling. Prick all over with a fork and bake for 20-25 minutes, or until crust is just starting to brown on the bottom and sides.
- Once the tart crust is done, turn the oven off and immediately sprinkle 1/4 cup chocolate chips over the crust. Place the crust back in the oven for a minute or two to let the chips melt in the residual heat.
- Using an offset spatula or regular spatula, spread the melted chocolate evenly over the bottom of the crust and set the crust in the fridge to harden for 5-10 minutes.
To assemble
- Remove the cooled custard from the fridge and whisk vigorously until it's loosened. Spread evenly over the cooled tart shell.
- Melt the remaining 1/2 cup of chocolate chips with oil in the microwave or double boiler. I microwave in 30 second bursts, stirring after each increment until the chocolate is melted and smooth (this usually takes 1-1.5 minutes). Use the melted chocolate immediately.
- Place the raspberries in a decorative pattern on the tart shell, packing them tightly together. Drizzle the melted chocolate over the top of the raspberries, pausing over each berry to get maximum coverage (but no need to be perfect).
- Refrigerate the finished tart for at least 30 minutes to let the chocolate shell harden before serving! Tart is best the day it's made, but it will keep for up to 3 days in the fridge.
Video
Notes
Crust and custard barely adapted from Alison Roman.