Chocolate Tart With Raspberries

Chocolate Tart With Raspberries

  • By Pat Chadwick
  • /
  • May 2020-Vol 6 No. 5
  • /

Raspberries and chocolate are a classic dessert pairing and a fantastic way to use up some of those luscious berries from your garden. This tart is incredibly easy to make. Better yet, it can be made a day in advance.


2 cups toasted pecans

6 Tablespoons golden (light) brown sugar (packed)

1/4 teaspoon ground cinnamon

4 Tablespoons unsalted butter, melted

Tart filling:

3/4 cup whipping cream

6 ounces bittersweet or semisweet chocolate, chopped

Fruit topping:

1 pint (or more) raspberries

1/4 cup seedless raspberry jam


Preheat oven to 325°F. Finely grind pecans, sugar, and cinnamon in food processor. Add butter and process until moist clumps form. Press dough onto bottom and up the sides of a 9-inch tart pan with removable bottom.

Bake crust until golden brown and firm to touch, about 25 to 30 minutes. Transfer to a rack and cool completely.

Bring cream to simmer in a medium-size saucepan. Remove from heat and add chocolate. Stir until the chocolate is melted and smooth. Pour the chocolate mixture into the cooled crust. Chill until set, about 1 hour. If making this tart a day in advance, cover and keep it chilled until you are ready to add the raspberries on top.

Arrange the raspberries over the top of the tart so that they are just touching one another.

Stir the jam in a small saucepan over low heat until it is melted. Carefully brush the melted jam over the raspberries. This step may be omitted, but the jam does give the raspberries a pretty glistening effect.

Optional: Sprinkle some shaved chocolate curls over the raspberries before serving the tart.

Serves 6 to 8.

NOTE: This recipe was adapted from one that appeared in Bon Appetit magazine about 25 years ago.

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