Imagine a dessert that combines the rich, velvety smoothness of dark chocolate, the bright burst of fresh raspberries, and the delicate crunch of almonds - all nestled in a perfectly crisp tart shell. These Chocolate Raspberry and Almond Tarts are not just a dessert; they're a culinary masterpiece that will transport you to a Parisian patisserie with every single bite. Whether you're looking to impress dinner guests or treat yourself to a luxurious sweet escape, this recipe promises to be your new go-to indulgence that's surprisingly simple to create!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 tarts
Ingredients
- 1 pre-made tart shell
- 200g dark chocolate, chopped
- 100ml heavy cream
- 2 large eggs
- 1/2 cup fresh raspberries
- 1/4 cup sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Place the pre-made tart shells on a baking sheet and set aside.
- In a medium saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate, letting it sit for 2-3 minutes to melt completely.
- Whisk the chocolate and cream mixture until smooth and glossy, ensuring no chocolate lumps remain. Allow to cool slightly for 5 minutes.
- In a separate bowl, gently beat the eggs until well combined. Slowly temper the eggs by adding a small amount of the warm chocolate mixture, whisking constantly to prevent the eggs from scrambling.
- Gradually incorporate the tempered egg mixture into the remaining chocolate, stirring until fully integrated and creating a silky chocolate ganache.
- Carefully pour the chocolate mixture into each prepared tart shell, filling them about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from oven and let cool completely at room temperature for approximately 30 minutes.
- Once cooled, top each tart with fresh raspberries and sprinkle with sliced almonds.
- Just before serving, dust the tarts with powdered sugar using a fine mesh sieve for an elegant finish.
- Serve at room temperature and enjoy the rich, decadent chocolate tarts with fresh fruit and nutty crunch.
Tips
- Use high-quality dark chocolate for the most intense and smooth ganache - the better the chocolate, the more incredible the tart.
- When tempering eggs, add the warm chocolate mixture slowly and whisk constantly to prevent scrambling. This technique ensures a silky-smooth filling.
- Don't overbake! The tart filling should still have a slight jiggle in the center when you remove it from the oven - it will set further as it cools.
- For an extra professional touch, use a fine mesh sieve when dusting powdered sugar to create an even, elegant coating.
- If fresh raspberries aren't in season, you can substitute with frozen raspberries or a raspberry coulis drizzled on top.
- Allow the tarts to cool completely before adding toppings to ensure the ganache sets properly and the raspberries don't sink.
- These tarts are best served at room temperature, which allows the chocolate's full flavor and silky texture to shine through.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 32g
Protein: 6g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 85mg
