Chocolate Raspberry Tart
This Chocolate Raspberry Tart has a chocolate crust and is filled with raspberries and brown sugar.
Servings: 8 slices
Calories: 259kcal
Ingredients
- 1 cup all-purpose flour
- ¾ cup unsalted butter softened, cut into slices
- ½ cup confectioner's sugar
- 3 tablespoon cocoa powder
- ½ teaspoon salt
- 1 egg for egg wash
- ¼ cup brown sugar
- 6 oz raspberries
- 1 tablespoon lemon juice
Instructions
- 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.
Nutrition
Serving: 1slice | Calories: 259kcal | Carbohydrates: 30g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 158mg | Potassium: 101mg | Fiber: 3g | Sugar: 8g | Vitamin A: 569IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
