The Recipe

Ingredients

• For the Crust:
  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  • 3/4 cup confectioners' sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup dark chocolate chips (at least 60% cocoa)
• For the Filling:
  • 2 cups fresh raspberries
  • 1/4 cup granulated sugar
• Whipped Cream Topping (optional):
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar

Instructions

Make the Crust:

1. Preheat your oven to 350°F (180°C).
2. In a medium bowl, whisk together flour and salt.
3. Add softened butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
4. Stir in confectioners' sugar and dark chocolate chips.
5. Gradually pour in cold water while stirring with a fork until dough forms.
6. Turn dough onto a lightly floured surface and gently knead a few times until smooth.
7. Wrap in plastic wrap, refrigerate for at least 1 hour or overnight.

Prepare the Filling:

1. Rinse raspberries and pat dry with paper towels.
2. In a medium bowl, whisk together granulated sugar and a pinch of salt.
3. Add fresh raspberries to the bowl and gently fold them into the sugar mixture until combined.
4. Let filling sit for about 15-20 minutes, allowing raspberries to release their juice.

Assemble and Bake:

1. Roll out chilled dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
2. Transfer the rolled-out dough to an ungreased 9-inch tart pan with a removable bottom.
3. Trim edges of the crust, leaving a 1-inch overhang around the rim.
4. Press the overhanging dough into the bottom and up the sides of the tart pan.
5. Prick bottom of the crust with a fork to prevent it from bubbling during baking.
6. Line the crust with parchment paper, then fill with pie weights or dried beans.
7. Bake for 15-20 minutes at 350°F (180°C), then remove parchment and pie weights or beans.
8. Return tart shell to the oven and bake an additional 5-10 minutes until lightly golden brown.

Fill and Chill:

1. Remove baked tart shell from the oven and let it cool on a wire rack for about 30 minutes.
2. Arrange fresh raspberries over the cooled tart crust, leaving a small border around the edges.
3. Refrigerate filled tart for at least 2 hours to allow flavors to meld.

Whipped Cream Topping (Optional):

1. Whip heavy cream in a chilled mixing bowl until soft peaks form.
2. Gradually add confectioners' sugar and continue whipping until stiff peaks form.
3. Spread or pipe whipped cream over the cooled tart, if desired.

Notes

• Refrigerate filled tart for up to 24 hours.
• Allow tart to come to room temperature before serving.
• Garnish with additional fresh raspberries, if desired.