Chocolate Raspberry Tart
For my best friend, chocolate is like a religion. She loves everything about it and will wax poetic on the many types and cocoa proportions...Bubba Gump Shrimp style. So this is a dessert I made especially for her birthday. Let me be upfront and tell you that this is a very rich dessert. And it's for chocolate lovers only! It's a chocolate crust with a smooth ganache filling. The hint of cinnamon in the chocolate really adds a wonderful kick that compliments the raspberries.
Yields 10-12 servings.
- 1 cup all-purpose flour
- 3 tablespoons dark cocoa
- 3 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, cut into 8 pieces and chilled
- 1 large egg
- 1 cup heavy cream
- 3 tablespoons light corn syrup
- 10 oz. semisweet chocolate
- 1 1/2 teaspoon ground cinnamon
- 1/2 stick salted butter, softened (needs to be the consistency of mayonnaise)
- 1 1/2 pints fresh raspberries
- Powdered sugar for dusting
- Make the crust. Preheat oven to 325 F. In a stand mixer with the paddle attachment, combine flour, dark cocoa, granulated sugar, baking powder, and salt. Mix on lowest speed for a few seconds to mix up. Add unsalted butter and mix until the butter breaks down into smaller pieces, under a minute.
- Scrape the bowl and mix for an additional 30 seconds. Repeat this process once more. Whisk egg and add to dry/butter mixture and beat on the lowest speed. Beat until the dough begins to hold together.
- Invert dough onto a floured surface and knead together for 3 to 4 minutes, until dough is smooth. Form the dough into a disk, wrap in plastic wrap, and chill for a few hours before rolling out.
- Roll out dough and mold into a 9" tart pan. Bake for 15-20 minutes. Set aside and let cool.
- Make ganache filling. In a small saucepan over low heat, whisk together heavy cream and corn syrup. Bring to a simmer.
- In a heatproof bowl, break chocolate into smaller pieces. Top with cinnamon. Pour warm cream mixture over the chocolate to melt it. Whisk until smooth.
- Vigorously whisk in the butter until ganache is smooth. If the butter is not soft enough, this will not work.
- Pour ganache filling into tart crust. Top with raspberries and dust with powdered sugar.