Chocolate Raspberry Tart,
Dosi per: Serves 6-8
  • Chocolate Shortbread Crust:
  • ⅔ cups AP flour
  • ⅓ cup dark cocoa powder
  • ½ cup powdered sugar
  • ½ cup cold butter, cut into small pieces
  • ½ tsp salt
  • Chocolate Ganache:
  • 8oz chocolate
  • ¾ cup cream
  • 2 tsp vanilla
  • 2 Tbs butter
  • 12 oz Fresh Raspberries
  1. Preheat the oven to 400 degrees
  2. Prepare a tart pan with baking spray
  3. In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine
  4. Add the butter and pulse until it is a moist dough
  5. Press it firmly into the tart shell
  6. Bake the dough about 12 minutes
  7. When the tart is pulled out, poke a few shallow hole to release steam and then press the dough down firmly with a spoon, (or the bottom of a measuring cup)
  8. Stick the tart in to bake another 5 minutes
  9. In a small pot, combine the cream, and vanilla and bring to a simmer
  10. Pour this mixture over the chocolate and whisk until smooth
  11. Add the butter and whisk until smooth and glossy
  12. Pour the ganache into a cooled tart shell
  13. Let the tart sit about 10 minutes while the ganache sets up
  14. Line up the raspberries down the tart
  15. Slice and enjoy!
Recipe by Cooking With Marica & Eye Nutrition at