Chocolate Raspberry Tart
Chocolate Raspberry Tart! This beautiful tart is made with a dark chocolate short crust filled with luscious chocolate crémeux and it’s topped with ruby red raspberries.
A really great fruit tart should have 3 elements that work in harmony – a vibrant fresh fruit topping, a rich and creamy filling and a sweet and crisp shell. Of course, chocolate and raspberries are a match made in heaven.
What really sets this Chocolate Raspberry Tart apart is the chocolate filling. Rather than a chocolate pastry cream or chocolate ganache filling, the berries are nestled into a chocolate crémeux filling.
What is chocolate crémeux?
The French word “crémeux” translates to “creamy” in English, accurately describing its luxurious texture. Crémeux is made with a creme anglaise base thickened with lots of semi-sweet chocolate.
Because crémeux does not have any starch as thickener, it’s a little lighter than a chocolate pastry cream. Because the creme anglaise is made with half milk and half cream, crémeux is also lighter than chocolate ganache.
The luscious but light filling is a delightful contrast to the tart berries and crunchy crust.
Ingredients
Ingredient Notes
- Semi-Sweet Chocolate – Use a high quality chocolate for the best flavor and creamiest texture.
- Whole milk/Heavy cream – A mixture of milk and cream makes the custard light and creamy. You can replace the milk and cream with half and half.
- Vanilla – A little vanilla extract enhances the flavor of the custard.
- Chocolate Short Dough – Short dough is rolled very thin and bakes up nice and crisp. The crust is strong enough that it won’t become soggy from the filling.
How to make Chocolate Raspberry Tart
See the recipe card for detailed measurements and instructions.
- Whisk together the eggs and sugar.
- The milk is “scalded’ when there is a ring of bubbles around the edges.
- Whisk the scalded milk into the eggs.
- Return the custard to the pan and cook over low heat until it thickens enough to coat the back of a spoon or spatula.
- Immediately remove the custard from the heat and strain it over the chopped chocolate.
- Let it sit a minute or two then stir the custard until the chocolate is melted.
- Immediately pour the warm custard into the pre-baked tart shell.
- Chill the tart to thicken the filling before adding the berries.
- Once the filling is thick enough that the berries won’t sink, nestle the raspberries onto the custard in concentric circles to fill the tart.
- Chill completely before removing the tart from the pan. Served chilled.
Pastry Chef Tips for making Chocolate Raspberry Tart
- The short dough can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- The tart shell can be baked up to 2 days ahead and held at room temp.
- When heating up the milk and cream do not allow it to come to a full boil or it will boil over. As soon as you see a ring of active bubbles forming around the edges of the pan, turn off the heat.
More Recipes That Use Fresh Raspberries
More Fruit Tart Recipes
- Classic Fresh Fruit Tart
- Blackberry Tart
- Chocolate Cherry Cheesecake Tart
- Blueberry Cheesecake Tart
- Chocolate Strawberry Tart
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Chocolate Raspberry Tart Recipe
Ingredients
- 1 recipe Chocolate Tart Dough
Chocolate Crémeux
- 8 oz semi-sweet chocolate (chopped fine)
- 8 oz whole milk (1 cup)
- 8 oz heavy cream (1 cup)
- 3 oz granulated sugar (⅓ cup)
- 5 large egg yolks
- 2 teaspoons vanilla extract
Assembly
- 24 oz fresh raspberries
Instructions
- Roll the chocolate short dough to fit into a 10" or 12" tart pan with a removable bottom. Prick the bottom of the pan with a fork several times and refrigerate. While the tart dough is chilling, preheat the oven to 350 °F.
- Bake the tart shell until it's set all the way to the center, about 10 minutes. Because of the dark color it's hard to see if it's browning. You need to press the center of the crust to make sure it's set. Cool the tart crust completely.
- Chop 8 oz semi-sweet chocolate and place it in a heat proof bowl.
- In a medium size pan, scald 8 oz whole milk and 8 oz heavy cream over medium high heat.
- While the milk heats up, whisk together 5 large egg yolks, 3 oz granulated sugar and 2 teaspoons vanilla extract .
- Whisk the scalding hot milk into the eggs, then return the mix to the heat. Cook the mixture over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from the heat. Immediately strain the custard over the chopped chocolate and let it sit for 2-3 minutes. Gently stir until it comes together and all the bits of chocolate are melted.
- Pour the cremeux into the tart shell. Refrigerate the tart until the filling is cooled and is set enough that the raspberries don't sink into the filling, about 20 minutes.
- Starting from the outside edge of the tart, arrange the raspberries in concentric circles working towards the center of the tart.
- Chill until serving.
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