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!
- 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
- 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.
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!
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I love how vibrant the raspberry filling is 🙂
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