Chocolate Raspberry Tart Pastry (Printable)

Luscious tart featuring chocolate crust, silky vanilla cream, and fresh raspberries for special occasions.

# What You'll Need:

→ Chocolate Pastry Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/3 cup powdered sugar
05 - 1 large egg yolk
06 - 2-3 tbsp cold water
07 - 1/4 tsp salt

→ Pastry Cream

08 - 2 cups whole milk
09 - 1/2 cup granulated sugar
10 - 1/4 cup cornstarch
11 - 4 large egg yolks
12 - 1 tsp pure vanilla extract
13 - 2 tbsp unsalted butter

→ Topping

14 - 1 1/2 cups fresh raspberries
15 - 2 oz dark chocolate, melted
16 - 2 tbsp raspberry or apricot jam

# How to Make It:

01 - Whisk together flour, cocoa powder, powdered sugar, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tbsp cold water, mixing until dough just comes together. Add additional water if needed. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll dough on lightly floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick base with fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake 8-10 minutes more until firm. Cool completely.
03 - Heat milk in saucepan until just simmering. Whisk egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour hot milk into yolk mixture while whisking constantly. Return to saucepan and cook over medium heat, whisking until thick and bubbling for 2-3 minutes. Remove from heat, stir in vanilla and butter until smooth. Transfer to bowl, cover with plastic directly on surface, and refrigerate until cold.
04 - Spread cooled pastry cream evenly in tart shell. Arrange raspberries in concentric circles on top. Gently melt jam and brush over raspberries for glossy finish if desired. Drizzle with melted dark chocolate if using.
05 - Refrigerate assembled tart for at least 30 minutes before slicing. Serve chilled.

# Expert Suggestions:

01 -
  • The chocolate crust adds a sophisticated richness that pairs beautifully with fresh raspberries
  • Pastry cream sounds intimidating but once you make it you will realize it is actually quite simple and so rewarding
  • This tart can be made ahead and actually improves after a few hours in the fridge
02 -
  • If your pastry cream develops lumps while cooking, simply press it through a fine mesh strainer before chilling
  • The tart shell must be completely cool before adding the pastry cream or it will melt and become soggy
  • Pastry cream can be made up to 2 days ahead and kept tightly covered in the refrigerator
03 -
  • When rolling out the chocolate dough, place it between two sheets of parchment paper to prevent sticking without adding too much extra flour
  • If your tart shell cracks during baking, simply patch it with some of the reserved raw dough before the final bake

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