dessert,recipes,valentine's day

Dark Chocolate Raspberry Tart

posted on : January 24, 2020 posted by : Kirsten Bell 1 Comment
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Dark chocolate raspberry tart: the Valentine’s Day dessert of chocolate lover’s dreams! This chocolate tart is smooth, creamy and rich – with a hint of fresh raspberry for a pop of bright flavor. So good, so easy, and almost a no-bake dessert (we bake the crust for 7 minutes). Whether you’re planning a Galentine’s Day party, romantic dinner for two, or fun dinner with the kiddos, everyone will love this delicious Valentine’s Day dessert!
 
dark chocolate raspberry tart

Often for Valentine’s Day I try and come up with a special and delicious meal that I wouldn’t normally take the time to make. Since I’m spending my time making the main course, I don’t really want to also worry about the dessert. That’s why I looooove this dark chocolate raspberry tart! You can make it the day ahead, and just pull it out of the fridge when it’s time to enjoy. Perfect!

 

easy raspberry tart recipe

no bake dessert recipe

 

Steps For Making Dark Chocolate Raspberry Tart:

  1. First, let’s make the crust! Crush chocolate graham crackers either in your food processor in a plastic bag with a rolling pin. You’ll want them to be pretty fine with no chunks. Then add to melted butter, stir until combined, press into the bottom of the dish, and bake!
  2. Second, the raspberry coulis! A coulis sounds fancy, but it’s just another word for a thin fruit or vegetable puree. Combine fresh raspberries, lemon juice and sugar in a saucepan, bring to a low boil, and then blend! I love using my immersion blender for this, and you can also blend it in a traditional blender. Note: I love making this homemade raspberry sauce, but if you’re in a hurry you can also use raspberry preserves. Just heat the preserves a bit to make them it easier to spread.
  3. Make the chocolate filling my combining chocolate and heavy cream, and melting in the microwave. Add in vanilla and salt!
  4. Assemble! Spread the raspberry coulis over your cooled chocolate tart crust, and top with the chocolate mixture!
  5. Cover, and allow to sit in the fridge for at least two hours. I actually prefer to make this the day before, or the morning of my event, so that there’s plenty of time for the chocolate to completely solidify. You can see in my photos I was anxious to cut into it, and it wasn’t totally solid yet!

dark chocolate raspberry tart

easy dark chocolate raspberry tart recipe
 
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Dark Chocolate Raspberry Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Kirsten Bell
  • Prep Time: 25 Minutes
  • Cook Time: 7 Minutes
  • Total Time: 32 minutes
  • Yield: 8 Pieces 1x
  • Category: Dessert
  • Method: Baking
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Description

A quick and easy dark chocolate raspberry tart! Perfect for Valentine’s Day or to serve with a class of red wine with friends!

Ingredients

Scale

Chocolate Crust Ingredients:

1 2/3 cups finely crushed chocolate graham crackers
1/2 cup butter, melted

Raspberry Coulis Ingredients:

12 oz fresh raspberries
3 tablespoons granulated sugar
2 teaspooons lemon juice

Chocolate Filling:

1 1/2 cup heavy cream
1 lb bittersweet chocolate
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

For The Crust: Preheat the oven to 350 F. Crush the graham crackers in a food processor until it’s fine and resembles coarse sand. Set aside. Melt the butter in a large mixing bowl, and then stir in the crushed graham crackers, mixing until combined and no dry spots remain. Press the crust into a tart pan (no need to grease), and bake for 7-9 minutes or until set. Remove from oven and allow to cool while you assemble the chocolate filling and raspberry coulis.

For The Raspberry Coulis: Combine the raspberries, sugar and lemon juice in a saucepan over medium heat. Gently crush the raspberries with a spoon as you bring the mixture to a low boil, about 5 minutes. Once the mixture reaches a boil, remove from heat. Blend with an immersion blender, or carefully transfer to a blender. Blend until smooth, and only seeds remain. Pour the mixture through a fine mesh sieve to remove sieve, and set aside.

For The Chocolate Filling: Heat the heavy cream and chocolate chips together in a mixing bowl in the microwave at 15 second increments, or until the chocolate is fully melted and smooth. Stir in the vanilla extract and salt.

Assembly: Pour 1 cup of the raspberry coulis into the bottom of the crust, making sure it coats the crust evenly. Spoon the chocolate filling evenly on top of the raspberry layer. Transfer to the fridge, and allow to chill for at least 2 hours, and up to overnight. Top with fresh raspberries just before serving, and serve with extra raspberry coulis drizzled on top.

Notes

Allow the tart to chill completely in the fridge, at least 2 hours but preferably overnight.

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1 COMMENT

  1. Robin | 29th Sep 24

    This recipe is fabulous! So delicious!



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