Tri-Colour Raspberry Tart
Tri-Colour Raspberry Tart
Try this quick and easy raspberry tart recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
  • Crust:
  • 1 cup Unsalted Butter, room temperature
  • ⅓ cup Sugar
  • 4 Egg yolks
  • 1⅔ cups All Purpose Flour
  • ⅓ cup Cocoa Powder
  • 1 teaspoon Salt
  • Filling:
  • 170 grams Bittersweet or Semisweet Chocolate, chopped
  • ¾ cup Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Chambord or Brandy
  • 1 Egg
  • 3 cups fresh Raspberries, Red, Black and Golden
  1. Cream butter and sugar together. Stir in egg yolks, adding one at a time
  2. Sift together flour, cocoa and salt and add to butter mixture. Mix until dough just comes together
  3. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling
  4. Preheat oven to 350 F
  5. On a lightly floured surface, roll out dough to just over 1/4-inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and chill for 20 minutes. Dock pastry with a fork and bake for 18-20 minutes. Allow to cool
  6. Reduce oven temperature to 325 F
  7. Place chopped chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly
  8. Stir in vanilla and chambord. Whisk an egg in a small cup then stir into chocolate
  9. Pour into chocolate shell and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours
  10. Top with fresh raspberries up to 3 hours before serving

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