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Chocolate Raspberry Swirl Tart

Heavenly and silky in texture, this chocolate raspberry tart makes an easy and elegant dessert that’s perfect for entertaining. It’s especially festive for Valentine’s Day.

Medium
12 people

Ingredients

  • COOKIE CRUST:
  • 1 1/2 cups (375 mL) chocolate cookie crumbs
  • 2 tbsp (30 mL) packed brown sugar
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) unsalted butter, melted
  • CHOCOLATE RASPBERRY FILLING:
  • 3 cups (750 mL) fresh raspberries, divided
  • 2 tbsp (30 mL) confectioners' (icing) sugar
  • 1 tsp (5 mL) lemon juice
  • 3 bars (each 3.5 oz / 100 g) Lindt EXCELLENCE Raspberry Dark Chocolate Bar, chopped
  • 1/2 cup (125 mL) light (5%) cream
  • 1 tbsp (15 mL) unsalted butter, cut into small cubes, softened
  • 1 tsp (5 mL) vanilla extract

Instructions

  • COOKIE CRUST: Preheat oven to 325°F (160°C)
  • In medium bowl, stir together chocolate cookie crumbs, brown sugar and salt.
  • Drizzle melted butter over top and mix until crumbs are well coated.
  • Transfer mixture to 9-inch (23 cm) tart pan with removeable bottom; press firmly into bottom and up sides of pan. Transfer to baking sheet.
  • Bake crust for 12 to 15 minutes or until crust is toasted and fragrant. Let cool completely on wire rack.
  • CHOCOLATE RASPBERRY FILLING: Meanwhile, in small saucepan, stir together 2 cups (500 mL) raspberries, confectioners' sugar and lemon juice; bring to a boil over medium-high heat. Reduce heat to medium. Cook, stirring often, for 8 to 10 minutes or until raspberries are completely broken down, and mixture has thickened and reached a syrupy texture. Pour mixture through fine-mesh strainer into bowl; discard solids and seeds. Let cool completely.
  • Transfer Lindt chopped chocolate to heatproof bowl.
  • In small saucepan, heat cream over medium heat until steaming and just starting to simmer. Pour over chopped chocolate. Add butter and vanilla; let stand for 1 minute. Whisk until chocolate mixture is smooth and melted.
  • Pour chocolate mixture over prepared crust. Drizzle raspberry reduction overtop. Using skewer or tip of paring knife, swirl together chocolate ganache with raspberry reduction to create a marble effect (don’t be tempted to over-swirl).
  • Cover and refrigerate tart for 2 to 3 hours or until ganache is completely set.
  • Just before serving, garnish tart with remaining raspberries.
  • Tip: Serve tart slices with dollops of whipped ricotta, crème fraîche, or Greek yogurt sweetened to taste.