This post is sponsored by Imperial Sugar. All opinions expressed are my own.
This Chocolate Raspberry Tart has a chocolate crust and is filled with raspberries and brown sugar.
This tart is made with a chocolate crust and it has a nice chocolate flavor. It’s not too rich and it balances well with the fruit filling.
It’s easy to make this chocolate crust with just a few simple ingredients. It works up well and placing it in the refrigerator makes the dough more pliable when rolling it out.
First thing first, the flour needs to be sifted along with cocoa powder, confectioner’s sugar, and salt. Once the dry ingredients are blended well, the sliced butter is added into the flour mixture until it becomes crumbly.
At this point, for me personally, I like to just use my hands to work the dough into a ball shape. It’s faster for me to do it by hand than using a dough hook for it to form.
I then flatten the dough out into a circle and place it between two pieces of parchment paper. I do add just a small amount of cornstarch to the bottom and the top of the dough. I wrap the dough and place it in the refrigerator and begin working on the other ingredients.
When the dough is ready to be rolled out, I remove it from the refrigerator after just about 10 minutes. Using the cornstarch helps peel the dough away from the parchment paper without having to worry about sticking.
Blind Baking the Chocolate Raspberry Tart Crust
Raspberries are juicy and they release a lot of juice when cooking. Placing the crust into the oven for 12 minutes before filling the dough with the raspberry filling helps the dough keep its shape and aid in reduced leaking.
Even after blindbaking, I do sometimes have some leakage because the berries are just so juicy!
I love the flavor of brown sugar with my raspberry filling. It creates a deeper and more flavorful flavor than just white sugar along. Just 1/4 cup is mixed into the raspberries along with lemon juice and the berries come out very flavorful and the brown sugar gives just a hint of molasses flavor.
The raspberry filling is added to the center of the blind-baked crust and the edges are carefully folded up over each other until all the crust flaps meet on top of the tart.
Egg wash is then used to help brown the tops of the tart as well hold the flaps together.
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- 1 cup all-purpose flour
- ¾ cup unsalted butter, softened, cut into slices
- ½ cup confectioner's sugar
- 3 tbsp cocoa powder
- ½ tsp salt
- 1 egg, for egg wash
- ¼ cup brown sugar
- 6 oz raspberries
- 1 tbsp lemon juice
- Preheat the oven to 375° and line a baking sheet with parchment paper.
- Combine the flour, confectioner's sugar, salt, and cocoa powder together in a bowl.
- Work softened butter into mixture until dough starts to form.
- Knead the dough until it is no longer sticky.
- Place in the refrigerator for about 10 minutes to make it easy to roll out.
- In a medium saucepan, melt the brown sugar and lemon juice together.
- Stir in the raspberries and allow the raspberries to cook for about 3 minutes.
- Remove the chocolate crust from the refrigerator and carefully roll it out into a 10-inch circle. Use cornstarch if needed.
- Transfer the crust to the baking sheet and bake for 12 minutes.
- Remove the crust from the oven and slowly add the raspberry mixture to the center of the crust, no further than 1 inch from the edges.
- Carefully fold the edges over on top of the raspberries, overlapping the crust as you go.
- Brush egg wash onto the tops of the dough.
- Place back into the oven for another 12 minutes.
- Remove and allow to cool before slicing.
Serving Size:1 slice
Amount Per Serving: Calories: 280Total Fat: 18.4gSaturated Fat: 11.3gUnsaturated Fat: 0gCholesterol: 66mgSodium: 280mgCarbohydrates: 27.6gFiber: 2.4gSugar: 12.9gProtein: 3.1g