Chocolate Chip and Raspberry Tart
Indulge in the perfect combination of rich chocolate and tangy raspberries with this delicious tart.
Ingredients - Serves 8
- Vanilla extract - 1 teaspoon
- Powdered sugar - 2 tablespoons
- Heavy cream - 1/2 cup
- Fresh raspberries - 1 1/2 cups
- Semi-sweet chocolate chips - 1 cup
- Egg - 1, beaten
- Salt - 1/4 teaspoon
- Granulated sugar - 1/4 cup
- Unsalted butter - 1/2 cup, cold and cubed
- All-purpose flour - 1 1/2 cups
Let's Get Started
- In a food processor, combine the flour, butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Add the beaten egg and pulse until the dough comes together.
- Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
- Sprinkle the chocolate chips evenly over the bottom of the tart shell.
- Arrange the fresh raspberries on top of the chocolate chips.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- Stir in the powdered sugar and vanilla extract until well combined.
- Pour the cream mixture over the raspberries, ensuring they are evenly covered.
- Bake the tart in the preheated oven for 25 minutes, or until the crust is golden and the filling is set.
- Allow the tart to cool before serving. Serve at room temperature or chilled.
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 350
- Fat: 18g
- Carbs: 45g
- Protein: 5g
- Sodium: 150mg
- Sugar: 25g