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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
- 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
- 3 tbsp raspberry preserves
- 1 pint fresh raspberries
Making the Chocolate Crust
- Whisk the flour, cocoa powder, powdered sugar and salt in a large mixing bowl.
- 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.
- Lightly knead the dough to form a ball, then wrap in plastic wrap and chill for an hour.
- Preheat the oven to 350 degrees.
- 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.
- 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
- 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.
- 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.
- 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
- 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
- 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.
- 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.