Chocolate Raspberry Tart Cream (Printable)

A rich tart with chocolate crust, smooth vanilla cream, and fresh raspberries that delights every palate.

# What You'll Need:

→ Chocolate Pastry Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup cold unsalted butter, cubed
04 - 1/3 cup powdered sugar
05 - 1/4 teaspoon salt
06 - 1 large egg yolk
07 - 2-3 tablespoons cold water

→ Pastry Cream

08 - 2 cups whole milk
09 - 1/2 cup granulated sugar
10 - 1 vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
11 - 4 large egg yolks
12 - 1/4 cup cornstarch
13 - 2 tablespoons unsalted butter

→ Topping

14 - 1 pint fresh raspberries
15 - 2 ounces dark chocolate, melted (optional for drizzling)
16 - 2 tablespoons seedless raspberry jam (optional for glaze)

# How to Make It:

01 - Whisk together flour, cocoa powder, powdered sugar, and salt in a large bowl. Add cold butter and rub with fingertips until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water, mixing until dough comes together. Add more water 1 teaspoon at a time if needed. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
02 - Roll out dough on lightly floured surface to fit a 9-inch tart pan. Press into pan, trim excess, and prick base with fork. Freeze for 15 minutes. Preheat oven to 350°F. Line crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake 8-10 minutes more until set. Cool completely.
03 - Heat milk and vanilla bean or extract in medium saucepan over medium heat until just simmering. Meanwhile, whisk egg yolks, sugar, and cornstarch in a bowl until pale and smooth.
04 - Slowly pour hot milk into egg mixture while whisking constantly. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling for 2-3 minutes. Remove from heat and whisk in butter until smooth. Transfer to bowl, press plastic wrap directly onto surface, and chill until cold, about 1 hour.
05 - Spread chilled pastry cream evenly into cooled tart shell. Arrange raspberries on top in concentric circles. Optionally, warm raspberry jam and brush over berries for glossy finish. Optionally, drizzle melted chocolate over top. Chill tart for at least 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • The combination of crisp chocolate shell and silky vanilla cream is somehow greater than the sum of its parts
  • It looks impressive but actually comes together in stages, so you are never overwhelmed
  • Fresh raspberries cut through the richness perfectly, making each bite balanced and bright
02 -
  • The pastry cream must come to a full bubble while cooking to activate the cornstarch, or it will never properly set
  • Pressing plastic wrap directly onto the surface of the pastry cream prevents a skin from forming as it chills
  • The crust needs to be completely cool before adding the cream, or you will end up with a sad, soggy bottom
03 -
  • If your dough cracks when rolling, let it soften for a few minutes then patch the cracks with scraps
  • Room temperature raspberries release more juice, so keep them chilled until the last minute for the cleanest slices

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