Raspberry Tart with Chocolate Recipe

by Malcolm Bedell February 11, 2020

Rustic Spiced Raspberry Tart with Chocolate

Whether you choose to go out for a romantic Valentine’s Day dinner, or stay in to cook something at home, the pressures of orchestrating one single evening as the perfect expression of your love for your partner can feel overwhelming. You’re either coping with crowded restaurants serving overpriced meals with a shorthanded staff, or you’re agonizing for days over homemade veal stock demiglaces and overwrought citrus fennel salads, instead of focusing on what really matters: The love you share with your partner, and the challenges you overcome as a team.
This Valentine’s Day, consider skipping the expensive night out, or the overly-complicated home-cooked meal, and focus on a project you can do together, as a couple. Something that’s easy, with just a few ingredients, but which will create not just a special dessert to share, but the memories of creating it together.
Our Rustic Spice Raspberry Tart with Chocolate is deceptively simple; a few store bought ingredients and a whizz through the food processor create a homemade pastry dough that’s light but substantial enough to contain the fresh spiced antioxidant-rich berries and a decadent layer of hazelnut chocolate cream. Most importantly, assembling the tart is foolproof and fun to do together; no matter what shape you make the tart, or how you fold and crimp the edges of the pastry before baking, the results will be stunning.
Rustic Spiced Raspberry Tart with Chocolate
Make 6-8 Servings
For the pastry dough:
5 ounces cream cheese, room temperature
6 Tablespoons butter, room temperature
1-1/2 cups all-purpose flour
For the berry filling:
2 cups fresh raspberries, blackberries, or both
2 Tablespoons sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon cornstarch
1/2 cup chocolate hazelnut spread
For the pastry dough:
In the bowl of a food processor, combine softened cream cheese and butter, and pulse until combined. Add flour, a little at a time, and continue pulsing until dough begins to form. Shape dough into a disc, wrap in plastic, and refrigerate for one hour or overnight.
For the berry filling:
In a bowl, combine raspberries, sugar, cinnamon, nutmeg and cornstarch. Toss until berries are coated and set aside.
To assemble:
Preheat oven to 350 degrees. On a floured work surface, roll out dough into a rough 12x8 inch rectangle, and transfer to a baking sheet lined with parchment. Spread with chocolate hazelnut cream, then add berries. Fold edges of pastry up an in, making pleats and folds as needed to contain filling. Bake until golden brown, about 45 minutes, then transfer to a wire rack to cool. Serve with whipped cream or a dusting of powdered sugar, if desired.

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