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You are here: Home / Dessert / BITTERSWEET CHOCOLATE RASPBERRY TART

BITTERSWEET CHOCOLATE RASPBERRY TART

December 4, 2017

Chocolate Raspberry Tart

I know it’s a ridiculously busy time of the year, but with all the potlucks and parties ahead, it’s terrific to have one sure-fire, can’t-fail, big-hit-wonder recipe in your arsenal.

I’m talking about this: Bittersweet Chocolate Raspberry Tart.

chocolate raspberry tart

I’ve had this recipe in my arsenal for over twenty five years, and it’s one of the few that predates my years at cooking school.

I have a vivid memory of making this recipe with very little baking experience and bringing it to a party and everyone was floored. “YOU? Made this?”

Chocolate Raspberry Tart

Yes, but what they didn’t know is how absurdly easy it is to make.

You basically make a chocolate shortbread-like dough,

Chocolate Raspberry tart

chill this crumbly dough until firm,

chocolate raspberry tart

and then bake that shell for about 15 minutes.

Next, make a quick ganache (with cream and chopped chocolate) and pour it directly into cooked shell.  Top with raspberries and sea salt and put in the fridge to firm up.

chocolate raspberry tart

That’s it.

When you use really good chocolate (I like Trader Joe’s Pound Plus Bar)

Homemade Bittersweet Dark Chocolate Pots de Creme

(and perfect looking raspberries), it’s a stunner, delivering big on deep, dark chocolatey richness.

chocolate raspberry tart

With just a little powdered sugar, there’s no prettier belle at the ball.

You can make one regularly sized one or several smaller ones– there’s really no wrong way to go here.

chocolate raspberry tart

Following some advice on Pinterest, I made some mini tarts using Mason jar lids as platforms

chocolate raspberry tart

and these tarts were the perfect size for drop offs, like this teacher lunch this week.

C51D4D8B-447F-488D-B135-2D0933FCDF40

Chocoholics and raspberry lovers, this is for you.

Chocolate Raspberry Tart

BITTERSWEET CHOCOLATE RASPBERRY TART
 
Print
Prep time
15 mins
Cook time
13 mins
Total time
28 mins
 
I've been making this tart forever and what's shocking is how easy it is to make-- pull together a quick dough, give that a speedy chill and then just bake about 13-15 minutes. It's a showstopper. Use a tart pan with a removable bottom -- it will make your life easier and the final result that much prettier. This recipe should make one small tart (about 6 inches) or about 6 small ones.
Author: unknown
Recipe type: dessert
Serves: about 6
Ingredients
  • Crust:
  • 6 Tbs. softened butter
  • ½ C. white sugar
  • ⅛ tsp. salt
  • ¾ tsp. vanilla extract
  • 6 Tbs. unsweetened Dutch process cocoa powder
  • ¾ C. flour
  • Filling:
  • 8 oz. chopped bittersweet chocolate (or 6 oz. bittersweet and 2 oz. semi-sweet)
  • 1 C. cream
  • 1 Tbs. butter
  • 1 tsp. orange extract or vanilla
  • anywhere from 25-50 raspberries (depending on size of berries and how berry filled you want it to be)
  • small amount of large flake salt (like Maldon) or fleur de sel
Instructions
  1. Cream together softened butter, sugar, and salt. Add vanilla and cocoa powder, mix for 30 seconds, scrape down sides, and add flour. Mix for another 30 seconds until a soft paste forms. Don't worry if it's still crumbly; remove from mixer and form into ball by hand. It will still be a bit crumbly. Cover with plastic wrap and refrigerate until chilled, about 1 hour.
  2. Preheat oven to 375 degrees.
  3. Take dough and press into tart pan, being sure to push dough up the sides. Press firmly and make it as flat and even as possible.
  4. Cook for roughly 14 minutes; dough won't look cooked but should not look really wet.
  5. Make ganache. Gently heat cream until hot and then off heat, add in chocolate. Using whisk or spoon, mix until all chocolate is melted. Add butter and orange/vanilla extract until well blended.
  6. Pour ganache into par-baked shell, and smooth out with offset knife. While ganache is still warm, add raspberries in any pattern you like (I usually start with middle and go out) and add just a flake or tiny bit of salt to each raspberry.
  7. Chill until firm, and I've found that this tart is best when it's not too cold (I like to have it sit out for 20 minutes or so before serving).
3.2.2925
 

Filed Under: Dessert, Recipes

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Comments

  1. Jen says

    December 5, 2017 at 7:28 am

    Hi Sarah, I wanted to send a thank you for the idea for a really great Mother-Daughter-Great Aunt celebration of my daughter’s 17th birthday. I read your blog at just the right time when I was trying to think of something to celebrate my daughter’s birthday. We live about 1.5 hours from San Francisco and your Girl’s Weekend SF blog was so detailed and I was so inspired and contacted my aunt, who lives in SF and we made a plan a few weeks out. I also lived and worked in SF at Williams Sonoma Corporate back in the 90s and really love your blog, which I found through the Non-Consumer Advocate’s Katy. Anyway, for our 17th birthday weekend we started with your ideas and hit the DeYoung, Legion of Honor, MOMA, Ferry Building (pork buns, Vietnamese and Afogatos, oh my!), as well as Open Studios, Tartine, Hayes Valley vintage shopping…we had such a great time and it wouldn’t have happened if I hadn’t been inspired by your post, so thank you for the idea that turned into great memories. 🙂

    Reply
  2. Terri says

    February 7, 2018 at 3:25 pm

    I made this tart yesterday and it is AMAZING!!! I used Guittard extra dark chocolate for the ganache and substituted blackberries for the raspberries, since blackberries were on sale. It was so, so easy to make. I think its going to be my new go-to dessert. Thanks for sharing this recipe!

    Reply
    • Sarah Kline says

      February 7, 2018 at 5:04 pm

      Terri, so glad to hear! I love that you used that chocolate and I’m sure that the decision paid dividends. I’m soo glad you agree– ridiculously easy and whenever I try a chocolate dessert at a restaurant or bakery, I’m usually disappointed because it’s not as good as this one. Thanks for reporting back!

      Reply

Trackbacks

  1. Tuesday’s Frugal List 02/06/2018 – The Frugal List says:
    February 7, 2018 at 3:18 pm

    […] made a chocolate tart using The Portland Sampler’s recipe. It was AMAZING and restaurant quality. I substituted blackberries for raspberries because they […]

    Reply

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