Smooth dark chocolate and tangy raspberry filling topped with a shiny glaze make this tart one of the richest and creamiest desserts you’ve ever had!
INGREDIENTS:
- One refrigerated pie crust
- 1c. Ghirardelli Bittersweet chocolate chips
- 2c. Ghirardelli Semi-sweet chocolate chips (divided)
- 5 egg yolks
- 5 T. heavy whipping cream
- 3 cups plus 5 T. powdered sugar
- 2 T. vanilla
- 12 T. butter (divided and melted)
- 2t. raspberry flavoring
- red food coloring
DIRECTIONS:
- Preheat oven to 350 degrees.
- Spray an 8 or 9 inch tart pan with cooking spray and line with pie crust. Poke holes into bottom with fork and set on a cookie sheet.
- Melt together 1 cup of bittersweet chips and one cup of semi-sweet. Allow this to cool to room temperature.
- In a separate bowl combine eggs, cream, vanilla and 5 T. powdered sugar.
- Add cream mixture to chocolate and blend well. Pour into crust and bake for 20 – 25 minutes until center is set.
- Cool tart completely and then remove outer ring.
- For filling: Combine remaining 3 c. of powdered sugar with 6 T. melted butter and blend well. Add raspberry flavor and food color. Blend well (add extra powdered sugar if needed for thick frosting-like consistency) and spread over the top of cool tart.
- For Glaze: Melt 6 T. butter (do not use margarine here!) with remaining cup of semi-sweet chips and stir until smooth. Pour over top of tart and smooth to edges.
- Garnish with fresh raspberries if desired.
My thoughts…soooo rich (take a small slice!) and so flavorful! This tart recipe (minus the toppings) is one of my last-minute go-to recipes. Its SO quick and easy and you can serve it right out of the oven warm -with cool-whip or ice cream. The toppings are a bonus if you have a little more time- mix those flavors up! Great with mint and peanut butter and maple and coconut– such a fun and versatile recipe! ENJOY!!!
A special thanks to my friend Brie from Color Canvas Media who is teaching me about my camera and who helped me take these photos far better than I could have alone! I’m addicted to Foodgawker and thus far I’ve had 36 photos rejected and 2 accepted (lol!!) I’ve never had any interest in photography and now I think I’m addicted- fun new hobby! So here’s to better blog pictures! Thanks Brie!!!!!
There are some raspberries just falling off the pie, I could help take care of those first. Seriously, great pictures. I love the layers. The recipe looks fantastic.
You are amazing— I think you have commented on every post! What an encouragement— thank you
Wow, that’s beautiful! I love the layers. Simply elegant.
Thank you!
This looks diivvvvinnneee. The layers are so beautiful together! I would love to give this a go but it wouldnt turn out half as pretty as yours im certain, that wouldnt matter if it tastes even half as good as it looks though!
Really delicious recipe and a beautiful post
Lol! The procrastobaker– LOVE it!
Story of my life…cooking and blogging instead of all those other yucky chores…I am POSITIVE this recipe would turn out perfect for you– it only looks fancy- its really not hard at all! Thanks for your comment- nice to meet you!
combination of two of my favourite foods, this looks amazing can’t wait to try it!
That looks incredible! I love raspberries and chocolate and I love the layers on this. The raspberry layer looks amazing
Looks so yummy and elegant. Is raspberry flavoring easily available at the grocery store?
Thanks– I’m not sure– I got mine at Walmart though, so I would assume so….?
What beautiful photos! And I think your photography skills are already amazing! I really need to get a dslr… and all of my pics have been rejected by foodgawker too
My goal is to get at least one photo accepted there! Go you!
Oh thanks SO much!
I just got rejected again today- so your message made me smile. You will have to let me know when you get a photo accepted– I think your photos are great– so it shouldn’t be long– it is such a mystery to me how they choose photos- but its a fun personal obsession- lol! Nice to meet you!
Well… I have to say that I just spent over an hour perusing your blog and WOW! I want to try all of your recipes! The photography is pristine. But I have to tell you that your puppy steals the show. CUTE CUTE CUTE! A thoroughly enjoyable blog. Thanks!
Goodness. Thanks you so much for this sweet comment- I have had a perfectly awful week and this comment made me smile– I am so glad you enjoyed my recipes. I think my photography needs some work- but thank you– so much!!!
I was REALLY amazed with the pictures and the recipe. I looks great! I’m really looking forward to do this tart. There’s only one problem. I’m from Brazil, and in here we use a different kind of measuring, so I’m a little confused about the quantities I should use in the recipies. Do you now the measurings in grams, miligrams, tablespoons, or anything like that?
Hi Raquel- and thanks! I hope you get a chance to try this! I have made a few recipes given in metrics and I just googled for a site that does conversions. You usually have to put in the actual ingredient you want to use because of weight/volume issues. (I’m terrible at math!!!) Try this site: The Metric Kitchen and see if it helps you!
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Will this turn out okay if I just use a pie pan instead of a tart pan? I don’t have one
It might…..but it will not fill a pie plate up so it would look a little funny….? Tart pans aren’t very pricey and there are SO many fun things you can make in them…? Michaels carries the Wilton pans (my favorite) and if you have a coupon it’s really worth getting and trying
. Good luck- if you do try it in a pie plate, let me know how it turns out!