The chocolate and raspberry tart is the kind of dessert born from the meeting of two worlds: the enveloping depth of dark chocolate and the lively freshness of raspberries. A perfect embrace, enclosed in a shortcrust pastry shell that smells like home.
It’s a tart I often bring to the table when I want something simple but impressive, a dessert that makes guests smile even before the coffee arrives. Each slice is a small balance of contrasts: sweet and tart, soft and crunchy, elegant but unpretentious. In short, a little comfort that never gets old.
If you also love those desserts that speak for themselves, that don’t need elaborate decorations to stand out, then this tart will soon become one of your favorites.
I also have the version with white chocolate
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 1 Hour
- Cooking time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Mother's Day
Ingredients for the chocolate and raspberry tart
- 1 1/4 cups all-purpose flour (about 5.3 oz / 150 g)
- 1/3 cup potato starch (about 1.8 oz / 50 g)
- 7 tbsp unsalted butter (about 3.5 oz / 100 g)
- 2/3 cup powdered sugar (about 3 oz / 80 g)
- 1 egg
- 1 pinch salt
- 1 tbsp raspberry jam
- 7 oz dark chocolate (about 200 g)
- 2/3 cup heavy cream (about 5.6 oz / 160 g)
- 2 cups raspberries (about 9 oz / 250 g)
Tools
- 1 Food processor / Thermomix Bimby tm31 – tm5 – tm6 – tm7
- Bowls
- 1 Saucepan
- 1 Tart pan 22 cm (about 8.7 in) tart pan
Preparation of the chocolate and raspberry tart
WITH BIMBY (Thermomix): Put all the ingredients into the bowl and run at speed 4 for 1 minute. Take out the dough and shape it into a ball with your hands. Wrap it in plastic wrap and refrigerate for 30 minutes.
WITHOUT BIMBY: Rub the flour and potato starch with the butter until you obtain a sandy texture. You can use a food processor in short pulses, or a stand mixer with the paddle attachment.
Add the powdered sugar, the egg and a pinch of salt, then mix the dough on low speed. When the mixture is well combined, form a ball, wrap it in plastic wrap and refrigerate for 30 minutes.
BAKING THE BASE: Roll the shortcrust pastry to a thickness of about 3 millimetres (about 1/8 inch) with a rolling pin. Line the tart pan, pressing it well onto the base and creating a border about 3 centimetres high (about 1.2 inches / roughly 1 1/4 inches). Prick the bottom with a fork, then spread a layer of raspberry jam about 3–4 millimetres thick (about 1/8–3/16 inch). Bake in the oven at 347°F for 20–25 minutes. Let cool.
WITH THE BIMBY: Put the cream in a clean bowl and heat to 194°F for 3 minutes at speed 2. Then add the chocolate in pieces and mix at speed 3 for 2 minutes. Transfer the mixture to a bowl to cool.
WITHOUT BIMBY: Heat the cream in a saucepan and, as soon as it reaches a simmer, turn it off immediately. Pour the cream over the chopped chocolate and stir well to make it melt, first with a spoon and then with a whisk. Set aside to cool.
When the base is cold (or at least lukewarm), pour the dark chocolate ganache into it. Decorate with the raspberries and refrigerate for at least 5 hours, or even overnight, until completely set.
TIPS and NOTES
How to store it
In the refrigerator, well covered with plastic wrap or in an airtight container. The chocolate ganache and fresh raspberries need cold to maintain texture and freshness.
If you decorated the surface with fresh raspberries, it’s best not to leave it at room temperature for too long.
The shortcrust will tend to become slightly softer over time, but it remains pleasant.
How long
2–3 days in the refrigerator is the ideal shelf life to keep it good and safe to eat.
If you want to prepare it in advance, you can:
bake only the tart shell the day before, prepare the ganache and assemble everything the same day, so the crust stays crisper.
Can it be frozen?
The tart without fresh raspberries on top can be frozen without problems for about 1 month.
If the raspberries are fresh on the surface, it’s better to add them after thawing to avoid them becoming mushy.
Pairings — Drinks that work well
Sweet red or passito wine A Recioto della Valpolicella or a Ruby Port enhance the chocolate without clashing with the acidity of the raspberries.
Sparkling rosé Fresh, light, with a hint of acidity that echoes the raspberries.
Black tea or berry tea Great for a more “afternoon snack” pairing, elegant but not heavy.
Espresso The classic that never disappoints: the contrast between bitter and sweet is perfect.
Delicious accompaniments
Lightly sweetened whipped cream Adds creaminess without weighing it down.
Vanilla or fiordilatte ice cream The cold and delicacy of the ice cream create a nice play of temperatures and flavors.
Raspberry coulis For those who love an extra touch of tartness and color.
