Delicate, decadent, and utterly delicious – there’s something truly special about a beautifully crafted tart. And when that tart is infused with the rich flavors of chocolate and the vibrant tang of raspberries, you know you’re in for a treat. Our Chocolate Razipane Tart is a delightful blend of sweet and tart that will impress your guests and satisfy your sweet tooth. With a buttery crust, velvety chocolate filling, and a layer of raspberry almond frangipane, this dessert is sure to become a favorite in your baking repertoire.
Chocolate Razipane Tart
Ingredients:
For the Tart Crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1 large egg
For the Chocolate Filling:
– 8 oz. semisweet chocolate, finely chopped
– 1 cup heavy cream
– 1 teaspoon vanilla extract
For the Raspberry Almond Frangipane:
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 large egg
– 1 cup almond flour
– 1/2 teaspoon almond extract
– 1/4 cup raspberry preserves
Instructions:
1. Preheat your oven to 350°F (180°C). Lightly grease a 9-inch tart pan with a removable bottom.
2. To make the tart crust, in a food processor, pulse together the flour, sugar, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the bottom with a fork and bake for 15-20 minutes, or until lightly golden. Remove from the oven and let cool.
4. Meanwhile, prepare the chocolate filling. In a small saucepan, heat the heavy cream until just simmering. Place the chopped chocolate in a heatproof bowl and pour the hot cream over the chocolate. Let it sit for a minute, then stir until smooth. Stir in the vanilla extract. Pour the chocolate filling into the cooled tart crust and spread it evenly. Refrigerate while you make the frangipane.
5. To make the raspberry almond frangipane, in a bowl, cream together the butter and sugar until light and fluffy. Add the egg and mix until combined. Stir in the almond flour and almond extract until smooth.
6. Spread a layer of raspberry preserves over the chocolate filling in the tart crust. Carefully spread the frangipane mixture over the preserves. Use a spatula to smooth the top.
7. Bake the tart for 35-40 minutes, or until the frangipane is set and golden brown. If the edges of the crust start to get too dark, cover them with foil.
8. Once baked, remove the tart from the oven and let it cool completely in the pan. For a cleaner slice, chill the tart in the refrigerator for a few hours before serving.
Indulge in a slice of this Chocolate Razipane Tart with a dollop of whipped cream or a scoop of vanilla ice cream for a truly heavenly dessert experience. The combination of rich chocolate, nutty frangipane, and bright raspberry flavors is a palate-pleaser that’s perfect for any special occasion or a cozy night in. Enjoy the process of creating this masterpiece and savor the joy it brings to those who indulge in its deliciousness.
