Baking and desserts · French-inspired
Chocolate Raspberry Almond Tart
A crisp cocoa crust filled with almond frangipane, raspberries, and silky dark chocolate ganache.
Jump to recipe35 min prep · 45 min cook
The recipe
Chocolate Raspberry Almond Tart
10 servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon fine salt
- 10 tablespoons cold unsalted butter, divided
- 1 large egg yolk
- 3 to 5 tablespoons ice water
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1 1/2 cups raspberries
- 5 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons sliced almonds, toasted
Instructions
- Pulse the flour, cocoa, confectioners’ sugar, and salt in a food processor. Add 8 tablespoons cold butter and pulse to coarse crumbs. Add the yolk and enough ice water for the dough to clump.
- Press the dough into a 9-inch tart pan. Chill for 30 minutes. Heat the oven to 350°F, line the crust with parchment and weights, and bake 15 minutes. Remove the weights and bake 5 minutes more.
- Beat the remaining 2 tablespoons softened butter with the almond flour and sugar. Beat in the egg and almond extract. Spread in the crust, press in 1 cup raspberries, and bake 20 to 25 minutes until set. Cool completely.
- Put the chocolate in a bowl. Heat the cream just to steaming, pour it over the chocolate, wait 2 minutes, and stir smooth. Spread over the cooled tart.
- Chill until the ganache is set, about 1 hour. Top with remaining raspberries and toasted almonds before slicing.
Cook’s notes
- Keep the crust ingredients cold and avoid overmixing for a crisp, tender shell.
- Use chocolate between 60% and 72% cacao so the ganache balances the sweet almond filling.
Storage and reheating
Refrigerate the tart, covered, for up to 3 days. Let slices stand at room temperature for 15 minutes before serving.
Frequently asked questions
Can I use frozen raspberries?
Use frozen berries only in the baked layer and do not thaw them first. Finish with fresh berries if available.
Can I make it ahead?
Bake the filled tart one day ahead, then add the ganache and fresh garnish the day you serve it.