Rustic Chocolate Raspberry Tart Recipes

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RUSTIC RASPBERRY TART



Rustic Raspberry Tart image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 12

1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 cup butter
3 tablespoons milk
5 tablespoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated lemon zest
9 ounces raspberries
2 tablespoons butter, melted
1 egg, beaten
1/2 teaspoon milk
2 tablespoons powdered confectioners' sugar

Steps:

  • Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
  • Filling: Preheat the oven to 400 degrees F.
  • In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
  • Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
  • Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
  • Mix egg and milk. Brush dough with mixture.
  • Bake approximately 35 to 40 minutes, or until crust is golden brown.
  • Let cool and dust with powdered sugar.
  • Serve warm or at room temperature.

RUSTIC CHOCOLATE RASPBERRY TART



Rustic Chocolate Raspberry Tart image

Here's a delectable dessert that's simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won't be able to get enough. -Christina Seremetis, Rockland, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

5 ounces cream cheese, softened
6 tablespoons butter, softened
1-1/2 cups all-purpose flour
FILLING:
2 cups fresh raspberries
2 tablespoons sugar
1 teaspoon cornstarch
1/3 cup Nutella

Steps:

  • Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.

Nutrition Facts : Calories 315 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 130mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.

EASY CHOCOLATE RASPBERRY TART



Easy Chocolate Raspberry Tart image

Provided by Food Network Kitchen

Time 1h45m

Number Of Ingredients 9

2 store-bought 9-inch refrigerated pie crusts
3/4 cup heavy cream
1/2 cup milk
1/4 cup sugar
8 ounces bittersweet chocolate, finely chopped
1 large egg, slightly beaten
1/2 cup raspberry jam
1 tablespoon unsweetened cocoa powder, for garnish
Raspberries, for garnish

Steps:

  • 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
  • 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
  • 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
  • 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.

RASPBERRY TART



Raspberry Tart image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 10 servings

Number Of Ingredients 9

1 cup/250 ml milk
1/2 vanilla bean, halved lengthwise and seeds scraped
3 egg yolks
1/4 cup/55 g sugar
2 tablespoons flour
1 tablespoon framboise (raspberry liqueur)
1/4 cup/60 ml heavy cream
1 pound/450 g fresh raspberries
1 (9-inch/23 cm) prepared baked cookie crust

Steps:

  • Put the milk in a saucepan. Split the vanilla bean, scraping the seeds into the milk, then drop in the pot. Heat to a simmer, remove from heat, cover, and set to infuse 10 minutes.
  • In bowl using an electric mixer, beat the yolks with the sugar until pale. Beat in the flour. Pull the vanilla bean from the milk and whisk the milk gradually into the egg mixture. Pour back into the saucepan, bring to a boil, and cook 1 minute. Remove from the heat and stir in the framboise. Strain into a bowl, cover with plastic wrap, and set aside to cool. When chilled, whip the cream and gently fold it in.
  • Spread the pastry cream evenly in the base of the prepared cookie crust. Arrange the berries neatly over top.

Nutrition Facts : Calories 183, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 87 milligrams, Carbohydrate 22 grams, Fiber 3.5 grams, Protein 3 grams, Sugar 9 grams

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