Raspberry and Dark Chocolate Tart

Servings

8-10 people

Ingredients

For the Pastry Crust

• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup confectioners' sugar
• 1 large egg, beaten (for egg wash)

For the Filling

• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp dark chocolate chips (at least 70% cocoa)
• 1 tsp vanilla extract

Instructions

Make the Pastry Crust

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and salt.
3. Add cold butter and use a pastry blender or your fingertips to work it into the flour until mixture resembles coarse crumbs.
4. Stir in confectioners' sugar and beaten egg until dough comes together.
5. Wrap and refrigerate for at least 30 minutes.

Make the Filling

1. In a small bowl, mix together raspberries, granulated sugar, cornstarch, and vanilla extract.
2. Set aside to allow flavors to meld.

Assemble and Bake the Tart

1. Roll out chilled pastry dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
2. Transfer dough to a 9-inch (23 cm) tart pan with removable bottom.
3. Trim excess dough from edges.
4. Fill pastry shell with raspberry mixture and sprinkle with dark chocolate chips.
5. Bake for 35-40 minutes or until crust is golden brown and filling is bubbly.

Serve

1. Allow tart to cool completely on a wire rack.
2. Refrigerate for at least 30 minutes before serving.
3. Slice and serve chilled, garnished with fresh raspberries if desired.