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Warning, this tart won’t last long. There are three luscious flavors in this Vanilla Bean Raspberry Tart with Chocolate Crust that come together to create a bit of dessert decadence. Just one bite and you will be closing your eyes while savoring vanilla, raspberry, and chocolate.
Looking at this tart you may think I’m going to be in the kitchen all day but that’s just not the case. This tart is really simple to make. The only thing that gets baked is the chocolate crust. The pastry cream can be made while the crust is baking. Or, and this is the really great part, you can pre-make the crust and pastry cream one day and put the tart together the next day.
I’m a big fan of chocolate crusts and this recipe is perfect for a tart. It’s rich and chocolaty and holds up well with the pastry cream. You can get a tart pan just like the one below here. I love this pan, it’s really long and makes dessert look ultra fancy.
Chocolate crust adds rich flavor to the tart
The next main ingredient is the pastry cream, which I consider to be the best part of any dessert. Made with simple ingredients of milk, eggs, sugar, and flour resulting in a rich and creamy custard that adds some delightful silkiness to this tart.
Pastry Cream and Raspberries add creaminess and sweetness
Creating this tart is so easy and you can be as creative as you want with the whipped cream and berries.
- Fill the baked tart shell with a thin layer of preserves
- Spread the pastry cream over the preserves
- Spoon or pipe the sweetened whipped cream over the pastry cream
- Garnish with fresh raspberries
Topped with fresh raspberries, oh yes!
I won’t keep you waiting any longer, here’s the recipe for this awesome dessert. And as I promised this really is an easy dessert to make. Start with your crust, cook the pastry cream and whip the cream. That’s it!
Vanilla Bean Raspberry Tart with Chocolate Crust
This tart is full of flavor with vanilla bean, raspberry, and chocolate and the best part it is easy to make and tastes a bit decadent.
Ingredients
Chocolate Crust
- 1 cup AP flour
- 1/4 cup cocoa powder, unsweetened
- 1/2 cup powdered sugar
- 1/8 tsp salt
- 3 oz. butter, unsalted
- 1 egg yolk
Vanilla Bean Pastry Cream
- 1/4 cup sugar
- 3 egg yolks
- 2 tbsp AP flour
- 2 tbsp cornstarch
- 1 1/4 cups milk, whole
- 1/2 vanilla bean
Sweetened Whipped Cream
- 1 pint heavy whipping cream, chilled
- 1 tbsp sugar
Other Ingredients
- 3 tbsp raspberry preserves
- 1 pint fresh raspberries
Instructions
Making the Chocolate Crust
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Whisk the flour, cocoa powder, powdered sugar and salt in a large mixing bowl.
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Cut the butter into small dice and add to the flour mixture along with the egg yolk. Using a pastry blender or two knives cut in the butter and yolk into the flour mixture to create a soft dough.
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Lightly knead the dough to form a ball, then wrap in plastic wrap and chill for an hour.
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Preheat the oven to 350 degrees.
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Sprinkle some extra cocoa powder on your rolling surface and roll out the dough to fit your tart pan. NOTE: my tart pan is 14 x 4.5 x 1 Place the dough in the pan and prick all over with a fork. Place a piece of parchment paper on the bottom of the dough and add pie weights or dried beans.
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Bake the crust for 15 minutes. Remove from the oven and then remove the weights or bean. Set the crust aside to cool.
Making the Vanilla Bean Pastry Cream
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Using a medium bowl whisk the egg yolks and sugar until combined. Next whisk in the flour and cornstarch to combine and the mixture is smooth.
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In a medium saucepan, add the milk and the scraped vanilla bean and the bean and bring to a boil. Next, remove the vanilla bean and slowly whisk the hot milk mixture into the egg mixture, keep whisking to prevent the egg yolks from curdling.
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Pour the milk mixture back into the medium saucepan and bring to a boil, stirring constantly. Keep stirring until the mixture has thickened to a pudding consistency. Pour the pastry cream into a bowl and cover with plastic wrap. Chill until ready to use.
Making the Sweetened Whipped Cream
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In a medium bowl beat the chilled whipping cream and the sugar until soft peak. Place the whipped cream in a pastry bag to pipe onto the tart, or you can spread the whipped cream with a spoon.
Putting it all together
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Keep the tart crust in the tart pan and spread the raspberry jam on the bottom of the crust. Spread the chilled pastry cream over the jam. Spread or pipe the whipped cream over the pastry cream. Top with raspberries for garnish.
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Chill the tart for an hour, then remove the tart pan.
Okay, I can’t wait any longer, let’s slice this tart.
It’s been a fun day of baking and creating this beautiful tart. Keep this in mind next time you want to wow everyone with a delicious dessert.
I love tart pans and here are some favorites, narrow, large rectangles and round. So many possibilities to make great desserts with these pans.
Thank you for stopping by and I hope you are baking something wonderful today! If you love Pinterest make sure to save this recipe to your boards.
Stephanie Simmons says
December 6, 2018 at 8:08 pmWhat a gorgeous holiday dessert! I think this would look simply stunning on my holiday table this year!
Renu says
December 3, 2018 at 6:47 amOMG I am drooling over this, such a yummy tart. I bet I would not be able to control myself after one serving. Those fresh rasberry’s and fresh cream in the chocolate tart is adding more to it.
Jere Cassidy says
December 5, 2018 at 9:49 pmYou can tell I am such a fan of raspberries.
Chef Mireille says
December 1, 2018 at 9:40 pmwhat a beautiful tart and chocolate and raspberry go so well together with the slight tart flavor of raspberries. Perfect to add to the holiday table this year.
April says
December 1, 2018 at 3:02 pmWarning, I think I finished the tart 🙂 But seiously, the flavors you’ve gotinthis recipe are just luscioius! Desparately need a piece or two!
Krista Price says
December 1, 2018 at 9:08 amThis tart is beautiful! I love the shape of the pan you used! Fresh raspberries and a chocolate crust?! This is simply amazing.
Jacqueline Debono says
December 1, 2018 at 6:54 amOMG I am drooling here! That tart is stunning. I’ve never made a chocolate tart crust but I definitely need to try this! My hubby is going to be so happy!!
Mirlene says
December 1, 2018 at 6:41 amIt’s so difficult to find a good tart and good tart pan. These two were a perfect match. I am interest in trying this chocolate tart crust. Looks great.
Karyl Henry says
November 30, 2018 at 5:10 amThis looks amazing! I’ve never seen a chocolate tart crust, and I love that you use it here. I’m seriously adding this one to my must-make list
Jere Cassidy says
November 30, 2018 at 2:21 pmI am seeing all kinds of possibilities with this chocolate crust. Hope you try it.
Cheese Curd In Paradise says
November 27, 2018 at 9:03 pmThat crust is just beautiful, and I love the fresh raspberries over a sauce. This is a must make!
Amanda says
November 27, 2018 at 10:05 amOh, my, this tart is gorgeous! What a perfect dessert for the holidays. Thanks for sharing! Can’t wait to try it.
Stine Mari says
November 27, 2018 at 6:36 amWoah this tart looks amazing. I have actually never made a chocolate tart before, but I will definitely give this one a go. I love desserts where you can make all the components days before and then assemble right before serving. Perfect!
Gloria says
November 26, 2018 at 2:51 pmThis looks beautiful and sounds delicious. What a great presentation. The perfect way to end a meal, and a great take-along dessert to a potluck too.
Jere Cassidy says
November 30, 2018 at 2:25 pmThanks for the kind comments.
Kelly Anthony says
November 26, 2018 at 2:48 pmI can’t wait to make this vanilla bean raspberry tart and impress my friends. Who doesn’t love a chocolate crust with a vanilla bean custard with raspberries. YUM!
Eileen Kelly says
February 21, 2018 at 4:45 amSuch a delicate and delicious pastry! The raspberry is awesome and the whole dessert looks just delicious!
Nicole says
February 20, 2018 at 5:03 pmThis is so pretty made in the long pan. I can’t wait to try it this weekend – everyone will love that chocolate crust!
Jere Cassidy says
February 21, 2018 at 6:12 pmLet me know what you think of the tart after you make it.
Bobbi | Bobbi's Kozy Kitchen says
February 20, 2018 at 4:14 pmOhhEmmGeeee that tart looks soooooo good! I seriously wanted to lick my screen!
Mairi says
February 20, 2018 at 1:11 pmI love this so much! looks absolutely delicious – those little cream swirls are so pretty too, I’ve got to try making this myself. Yum!
Jere Cassidy says
February 20, 2018 at 4:13 pmAnything with a swirly top of whipped cream always looks so delicious.
fiona saluk says
February 19, 2018 at 8:13 amAs I’m reading this I am realizing I’ve never made a chocolate crust! This looks so delicious and with homemade pastry cream?? This looks like the perfect dessert for a dinner party! thanks!
Jere Cassidy says
February 20, 2018 at 4:14 pmThe chocolate crust is so underused. It really adds so much great flavor.
Elinor Hill aka Beach Hut Cook says
February 19, 2018 at 5:47 amThe chocolate base is such a great idea. I can’t stop thinking of all the flavour combinations you could add. However the Raspberries and that creamy filling is just perfect.
Rebecca | Let's Eat Cake says
February 16, 2018 at 11:45 pmWhat a yummy and versatile recipe! I love the flavors you’ve combined and look forward to giving it a try.
Mary says
February 16, 2018 at 9:14 pmWhat a stunning tart! I love these classic flavors–this pairing is one that just works!
Katie | Healthy Seasonal Recipes says
February 16, 2018 at 8:49 pmI need a long tart pan like that. It’s super cute! I prefer to make tarts over pie since they are so easy. You really can’t beat this combo.
Jere Cassidy says
February 17, 2018 at 1:41 amI love this tart pan. It’s easy to cut the tart into serving sizes, and it is super cute!
Joyce says
February 16, 2018 at 8:31 pmThis looks absolutely amazing. I can’t get over the flavours of the custard in the middle over the chocolate crust! My husband loves raspberries so I will definitely need to fight him for this! haha
Jere Cassidy says
February 17, 2018 at 1:40 amHaha, hope you win.
Dana says
February 16, 2018 at 7:57 pmI’ve always loved tarts—I’m one of those weirdos that thinks the crust is the best part. But in this recipe’s case, I don’t think I can be judged for it. Looks ah-mazing!
Jere Cassidy says
February 17, 2018 at 1:40 amThe chocolate crust is so good. Can’t believe they aren’t used more.