Chocolate Raspberry Tart

This creamy Chocolate Raspberry Tart combines the great flavors of chocolate and raspberry for a luscious creamy tart. Start with a chocolate shortbread crust a layer of raspberry jam, and vanilla bean custard. Top with whipped cream for an any-day dessert, or make for a special occasion. This tart is always a Valentine's Day favorite.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

chill time 1

Total Time 2 40

Servings servings

Calories 347kcal

Author Jere' Cassidy

Equipment

Ingredients

Premade Chocolate Crust

Vanilla Bean Pastry Cream

¼ cup granulated sugar
3 egg yolks
2 tablespoon AP flour
2 tablespoon cornstarch
1 ¼ cups milk, whole
½ vanilla bean

Sweetened Whipped Cream

1 pint heavy whipping cream
1 tablespoon granulated sugar

Other Ingredients

3 tablespoon raspberry preserves
1 pint fresh raspberries

Instructions

Make and bake the Chocolate Crust

Use this recipe to make the chocolate shortbread crust. Plan on chilling this dough before rolling it out and baking. You can premake this crust as it will keep for several days before you add the cream filling.

Making the Vanilla Bean Pastry Cream

Using a medium mixing bowl whisk the egg yolks and sugar until combined. Next, whisk the flour and cornstarch together in a small bowl and add to eggs. Whisk until the mixture is smooth.
On a small cutting board, cut the vanilla bean in half. Flatten the bean pod and scrape out the seeds with a knife.
In a medium saucepan, add the milk, the scraped vanilla bean, and the bean pod; bring to a soft boil over medium heat. 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 over medium heat, stirring constantly. Keep stirring until the mixture has thickened to a pudding consistency. This will take about 10 minutes. Pour the pastry cream into a small bowl and cover with plastic wrap. Chill for an hour or until ready to use.

Putting it all together

Before making the tart, remove the tart shell from the tart pan by pushing it up on the bottom of the tart pan. Place the tart shell on a serving platter.
I leave the shell sitting on top of the tart pan's removable bottom tray.
Stir the jam to soften it then dollop small amounts around the bottom of the crust and spread it out with a spoon.
Spoon dollops of the chilled pastry cream on top of the jam then spread the custard to the edges of the tart shell.

Making the Sweetened Whipped Cream

In a medium-sized bowl beat the chilled whipping cream and the sugar until soft peaks with an electric mixer. Place the whipped cream in a pastry bag fitted with a large pastry tip, like a 1M, and pipe rosettes onto the tart, or you can spread the whipped cream over the pastry cream with a spoon.
Add fresh red raspberries on top of the whipped cream.
Chill the tart for an hour then slice and serve.
Store any leftover in the refrigerator lightly covered with plastic wrap for two days.

Notes

Use this recipe for the chocolate shortcrust tart shell, or you can use the plain shortcrust tart shell.

This recipe can be prepared in advance by

Making and baking the tart shell and keeping it tightly wrapped for several days.
Make the vanilla pastry cream up to two days before needed.

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