Chocolate Raspberry Tart is the ultimate dessert for Valentine’s Day and the chocolate lovers in your life. The rich and decadent filling with two kinds of chocolate is almost truffle-like in its consistency and you won’t believe how utterly delicious the biscotti crust is!
Combine that with a scrumptious raspberry sauce and you have an unforgettable restaurant-quality dessert that is quick and easy to make and perfect for showing that special someone how much you care!
Did you know, according to the U.S. Census Bureau, 65% of Americans celebrate Valentine’s Day most often by giving greeting cards? But the second most popular Valentine’s gift is a romantic dinner and 44% will be celebrating by dining out at a romantic restaurant with a bill averaging $164! Yikes!
But wait, why not do something a little different this year? Why not stay home, save some money and cook a romantic dinner for that someone special? And if you do, this easy to make Chocolate Raspberry Tart would be the perfect ending to a perfect evening!
If you want ideas on what to cook for dinner, check out my Ultimate Valentine’s Day Dinner Menu! Better yet, let that special someone, take a look at the menu and choose what they would like for you to prepare for them!
I have been working on this recipe for awhile now because I wanted to get it just right for you! And, I think I have hit on just the right combination and measurements of ingredients to make the perfect chocolatey dessert that you won’t be able to resist.
It hasn’t been easy having all of this chocolate in my house but someone has to do it and well, what can I say? My husband has been a real sport about serving as my taste tester and I have drafted several friends as well. In fact, one of our friends drove over here in a terrible rainstorm to pick up some to taste! I’m hoping that if you make this delicious Chocolate Raspberry Tart you will agree that all of this tasting was worth it!
The ingredients for the tart include unsalted butter, biscotti cookies, brown sugar, raspberry jam, semi-sweet and bittersweet chocolate chips, and heavy cream.
The ingredients for the raspberry sauce include fresh raspberries, granulated sugar, raspberry preserves and optional, Cointreau, an orange-flavored liqueur.
If you are ready to make this delicious Chocolate Raspberry Tart preheat the oven to 350 degrees and spray a 9-inch springform or tart pan with non-stick cooking spray.
Combine the biscotti, brown sugar, and butter in a food processor fitted with a steel blade.
Blend until the mixture forms moist crumbs.
Pour the crumbs into the prepared springform pan and press firmly into the bottom and sides of the pan. Bake for 15 minutes and remove from the oven.
Spread 1/4 cup raspberry preserves evenly over the crust, but stop about 1-inch from the side of the pan.
For the filling – Place the chocolate chips in a medium-size bowl. Pour the cream into a small saucepan over medium heat and heat until just before it starts to boil. Pour the cream over the chips and mix until all of the chips have melted, and the mixture is smooth.
Pour into the crust. Refrigerate for at least 4 hours or overnight!
For the raspberry sauce – place the package of raspberries, sugar, and water in a small saucepan over medium heat and bring to a boil.
Reduce the heat and simmer for about 4 minutes. Pour this mixture into a food processor fitted with a steel blade and process until the mixture is smooth. Add the raspberry preserves and process until everything is well combined.
When serving the tart, top with the raspberry sauce.
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Chocolate Raspberry Tart Recipe
Ingredients
Crust
- 1/2 stick of unsalted butter chilled and cut into small cubes
- 8 biscotti cookies about 5-1/2 oz
- 1/4 cup brown sugar
- 1/4 cup raspberry jam or preserves
Filling
- 12 oz semi-sweet chocolate chips
- 6 oz bittersweet chocolate chips
- 1-1/2 cups heavy cream
Raspberry Sauce
- 1 half-pint fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup seedless raspberry jam
- 1 Tbsp Cointreau Optional
Instructions
- For the crust - preheat the oven to 350 degrees. Spray a 9-inch springform or tart pan with non-stick cooking spray.
- Combine the biscotti, brown sugar, and butter in a food processor fitted with a steel blade. Blend until the mixture forms moist crumbs.
- Pour the crumbs into the prepared springform pan and press firmly into the bottom and sides of the pan. Bake for 15 minutes and remove from the oven. Spread 1/4 cup raspberry preserves evenly over the crust but stop about 1-inch from the side of the pan.
- For the filling - Place the chocolate chips in a medium size bowl. Pour the cream into a small saucepan over medium heat and heat until just before it starts to boil. Pour the cream over the chips and mix until all of the chips have melted, and the mixture is smooth. Pour into the crust. Refrigerate for at least 4 hours or overnight!
- For the raspberry sauce - place the package of raspberries, sugar, and water in a small saucepan over medium heat and bring to a boil. Reduce the heat and simmer for about 4 minutes. Pour this mixture into a food processor fitted with a steel blade and process until the mixture is smooth. Add the raspberry preserves and Cointreau if using and process until everything is well combined.
- When serving the tart, top with the raspberry sauce.
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