Mini Luscious Raspberry Chocolate Tart
My Raspberry Chocolate tart recipe is proof that festive holiday desserts don't need to be complicated! No-bake, easy to make ahead of time and absolutely fool-proof!
Ingredients
Crust
- 3/4 cup all-purpose flour
- 1/3 cup confectioner sugar
- 1/4 cup cocoa powder
- 1 pinch salt
- 1 stick butter ( 1/2 cup) of frozen grated unsalted butter
- 1 egg beaten
- 1-3 tablespoons cold water
Filling
- 2 cups hot cream
- 1 cup chocolate chunks
- pinch of salt
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups fresh raspberries dusted with 2 Tablespoons of confectioner sugar
Instructions
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To make the crust: In a large bowl, place the flour, sugar, cocoa powder and pinch of salt. Use a whisk to whisk the dry ingredients together until well blended.
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Add the frozen grated butter into the flour-cocoa mixture and use a fork to blend it well—you don't want to mash the butter, you want to toss it in the flour-cocoa mixture so it’s evenly coated.
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Add the beaten egg to the mixture and a tablespoon of water. Use the same fork to blend the crust together. If it feels dry and not holding its shape, add a tablespoon more of water and mix it in using the fork.
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Gather up the dough with your hands and wrap it in plastic wrap. Chill the dough for at least 30 minutes until it hardens.
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Preheat the oven to 400 degrees F.
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Take 2 sheets of parchment paper and roll out the chocolate crust in between those 2 sheets of parchment paper (to avoid any sticking), or push the counter with flour and roll it out into an 1/8th of an inch thick.
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Cut out - inch rounds of the dough, and place each round on a mini tart mold, and press the dough well into the sides and corners. Or you can place the rolled out crust into a 9 inch round standard tart plate, and press the dough well into the edges and corners.
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Bake the tarts for 12-15 mins until cooked through, or for 25-30 mins if making a large tart.
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Make the filling in the meantime.
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Place the hot cream into your Vitamix and add in the chocolate chunks. Blend for seconds until smooth.
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While the machine is running, add in a pinch of salt and the vanilla. Blend for a couple more seconds.
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Fill the crust shells with the silky filling and chill the tart for at least 30 mins, or an hour and a half for a large tart.
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Remove the tarts from the fridge before serving and top them with the sugar-dusted raspberries.
Recipe Notes
- Make sure your butter is frozen thoroughly before grating. Freeze again, if you feel it's gotten soft.
- If you’re making the chocolate tart the day of, then you’ll need to chill them for at least 30 seconds for the filling to set.
- If you’re making them in advance, then just cover the chocolate tart and keep it in the fridge for 5 days before serving.
- Just before serving, dust some raspberries with icing sugar—that way it really feels like a white Holiday! Place the raspberries in the middle of your tart.