Chocolate Raspberry Tart
May 16th, 2011
Chocolate Raspberry Tart
Before I get started on this rich and luscious chocolate raspberry tart. I want to talk about the inspiration behind it.
The truth is, I had soooo much fun with my Anthousa . Anthousa creates the most intoxicating scents inspired by nature’s landscapes and brings them into your home. Oh, and the packaging is so pretty, the decanters serve not only as a home fragrance, but in my house, it is like an accessory! !! I love this product. It is a wonderful treat for yourself or a lovely, can’t go wrong gift for someone you love.
Anthousa has put out a phenomenal new scent this spring: Violet and Black Currant
“The scent is inspired by luscious cassis and purple violets. It is an exotic fruity, floral blend of juicy red raspberries and Valencia oranges is coupled with tart black currant, fresh Macintosh apples, peach nectar and floral notes of pink Jasmine, red geranium and purple violet.”
Sounds good right? Well one of you lucky people is going to win the most fabulous gift package from Anthousa featuring a Demi decanter (for the living area), a mini (for the powder room!) and a candle (for wherever you want it to smell heavenly!) This package is the ultimate in home luxury and would normally retail for around $130!!
Thank you sooooo much Anthousa for this generous gift!!
If you would like to enter to win this beautiful package, please do the following:
1) “like” this post (at the bottom of this post)
2) “like” Anthousa Collection on facebook*
3) leave a comment that you did that here ☺ Pretty easy, right?!
Winner will be announced Sunday Morning. Good Luck!
Now, onto this chocolate raspberry tart! I wanted to make something that really honored some of the special scents that made up the Anthousa fragrance. My eye went right to the red raspberries! I wanted to make something that felt as luxurious as the fragrance smells!
This is simple and decadent and I honest to God made it in less than 40 minutes (most of which was spent sitting around reading US weekly). For a dessert that tastes and looks this good, I couldn’t really ask for anything more.
It has a salty, buttery cocoa shortbread crust, and a super creamy, rich chocolate ganache filling that is to die for!
Then once you have the salty and the sweet, crispy and creamy, you throw in the bright, fresh raspberry acid to round everything out- not to mention the striking contrast of the dark chocolate brown and the red raspberries that look like little jewels all lined up.
Beautiful, delicious, decadent, simple. Please try this!!!
Chocolate Raspberry Tart, serves 6-8
Chocolate Shortbread Crust:
2/3 cups AP flour
1/3 cup dark cocoa powder
1/2 cup powdered sugar
1/2 cup cold butter, cut into small pieces
1/2 tsp salt
Chocolate Ganache:
8oz chocolate
¾ cup cream
2 tsp vanilla
2 Tbs butter
12 oz Fresh Raspberries
Preheat the oven to 400 degrees. Prepare a tart pan with baking spray.
In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine.
Add the butter and pulse until it is a moist dough.
Press it firmly into the tart shell.
Bake the dough about 12 minutes.
When the tart is pulled out, poke a few shallow hole to release steam and then press the dough down firmly with a spoon, (or the bottom of a measuring cup).
Stick the tart in to bake another 5 minutes.
Stick the shell in the freezer. (Preparing everything else will take about 10-15 minutes- enough to cool the shell).
While the shell is cooling, prepare the ganache.
Put 8oz of chocolate pieces in a heat proof bowl.
In a small pot, combine the cream, and vanilla and bring to a simmer.
Pour this mixture over the chocolate and whisk until smooth.
Add the butter and whisk until smooth and glossy.
Pour the ganache into a cooled tart shell.
Let the tart sit about 10 minutes while the ganache sets up.
Line up the raspberries down the tart.
Slice and enjoy!
*I know not everyone is on facebook. If that is the case, this will not exclude you from the giveaway- just leave me a comment letting me know!
I liked Anthousa Collections on Facebook!
7:03 am on May 16th, 2011
liked this post (& saving it to make!) and like Anthousa Collection on FB too.
8:18 am on May 16th, 2011
I’m a fan on Facebook!
8:18 am on May 16th, 2011
This looks delish!! And I’d love to be entered for this giveaway :) ~Megan
8:19 am on May 16th, 2011
liked this post and can’t wait to try it and liked Anthousa Collection too.
9:18 am on May 16th, 2011
I liked this post and liked Anthouse Collection on FB.
This looks utterly amazing. Nothing better than chocolate and raspberries.
9:19 am on May 16th, 2011
Precious!
9:49 am on May 16th, 2011
I adore the look of this cake. This is bookmarked for sure!
9:55 am on May 16th, 2011
I did it. The product sounds amazing and so does this tart! I will definitely be trying it soon :)
10:05 am on May 16th, 2011
I am so excited to try this recipe! I Like it!
10:39 am on May 16th, 2011
Oh and I “Liked” the Anthousa Collection on Facebook
10:44 am on May 16th, 2011
Liking duties complete! I might have liked this one anyway – it looks amazing and is on my list to make and take to the lake next weekend. I’ll let you know how the shell and ganache freeze if I do take it!
11:02 am on May 16th, 2011
this tart sounds amazing! I ‘like it” already!
11:10 am on May 16th, 2011
liked Anthousa collection on facebook
11:20 am on May 16th, 2011
Your tart is gorgeous. I will be making this ASAP.
12:02 pm on May 16th, 2011
Ooh! I like this very much! Yum.
I liked on facebook, too!
Anthousa sounds heavenly! I love fresh scents. They’re my fav.
12:21 pm on May 16th, 2011
I love this post. The recipe just looks fantastic.
12:38 pm on May 16th, 2011
Thanks for including us non-Facebookers. The tart is gorgeous and the Anthousa is just as pretty and must smell incredible!
1:23 pm on May 16th, 2011
I love the baby foot in one of the pictures!
1:44 pm on May 16th, 2011
This looks amazing!
1:58 pm on May 16th, 2011
Looks delicious! ….I ‘liked’ this article and Anthousa Collection on FB too!
2:42 pm on May 16th, 2011
WOW! these shots are awesome!! Great job!!! Each time I visit your site, I get hungrier & hungrier…I didn’t think it was possible! :)
4:22 pm on May 16th, 2011
OK – Salted or unsalted butter?????
4:37 pm on May 16th, 2011
I used unsalted because I added all that salt to the dough. If you have salted- maybe reduce it to 1/4 tsp.
4:38 pm on May 16th, 2011
WOW!~!! I can’t wait to make this…truly beautiful!
5:36 pm on May 16th, 2011
This looks amazing! Now I have to buy a tart pan in order to make it.
(I’ve liked both things as well.)
6:17 pm on May 16th, 2011
Your pictures are beautiful! I’m craving raspberries and chocolate now. Delish!
6:28 pm on May 16th, 2011
oh my gosh, this looks amazing! I love that tart pan too :)
6:32 pm on May 16th, 2011
mmm, can’t wait to make that!
I’ve “iiked” your post and Anthousa Collection on FB!
7:42 pm on May 16th, 2011
this looks reeeally good!
8:14 pm on May 16th, 2011
I liked your post and Anthousa Collection on FB. The tart looks so decadent. Thanks for sharing!
1:48 am on May 17th, 2011
Gorgeous tart…just stunning!
4:46 am on May 17th, 2011
this looks wonderful!
6:18 am on May 17th, 2011
Love this tart and giveaway!!
7:22 am on May 17th, 2011
Done and done–this looks delicious!
9:01 am on May 17th, 2011
That tart looks heavenly!
9:10 am on May 17th, 2011
The tart looks amazing! I also liked the post and the facebook page!
9:11 am on May 17th, 2011
What an absolutely stuffing tart. I never heard of Anthousa before. Thanks for the intro. These are great for the office since candles can’t be burned!
9:20 am on May 17th, 2011
I have ‘liked’ everything that you have commanded! For a peice of this tart, I’d pretty much like anything you asked….
9:48 am on May 17th, 2011
I ‘liked’ the post and Anthousa on FB! Love this recipe!
10:18 am on May 17th, 2011
Sounds beyond wonderful!
10:26 am on May 17th, 2011
Love your blog and Anthousa!
11:03 am on May 17th, 2011
This looks so yummy!! I liked the post and Anthousa on FB.
11:15 am on May 17th, 2011
You think this would be enough shortbread and filling for a round tart pan?
11:48 am on May 17th, 2011
For an 8-inch round probably. I think bigger than that and I would add another half recipe to the dough. Or do that just to be safe and bake the extra off (if there is any) as cookies.
12:13 pm on May 17th, 2011
Two of my favorites – Raspberry tarts and Anthousa essential oils. I “liked” both.
2:15 pm on May 17th, 2011
I definitely want to try this recipe! I liked the post and Anthousa on fb!
7:47 pm on May 17th, 2011
Wow. This looks positively outrageous!
8:20 pm on May 17th, 2011
I have to make this for a family gather coming up!! Heather your food looks and tastes fabulous and i would love to ‘like’ you on FB as well as Anthousa!! Thanks for your website
6:42 am on May 18th, 2011
Hi Heather ~ I saw your pictures of the rasp. torte on flickr and HAD to search around until I found the recipe – I must make this for my husband (and me too). The fragrances sound amazing as well. But the torte….mmmmm!! Thank you in advance for the deliciousness ~
11:08 am on May 18th, 2011
I have liked everything! this tart is to die for. This is my excuse to buy tarte tin! so excited!!!
11:49 am on May 18th, 2011
Love the recipe and the giveaway and even though I love them both I could only “like” them on Facebook.
1:00 pm on May 18th, 2011
Looks wonderful. I can’t wait to make it. I liked them both on facebook!
6:47 pm on May 18th, 2011
I love this post and would love Anthousa too.
9:16 pm on May 18th, 2011
This tart looks amazing! I am going to make it for a co-workers b-day next week!! I liked Anthousa on facebook too!
1:13 pm on May 19th, 2011
Hi, Heather,
I’m planning to make this tart, but I was wondering if I need to adjust the amount if I’m using a regular (9 inch round?) tart pan. The pretty, rectangular tart pan you’re using seems smaller. I would appreciate your feedback.
BTW, Anthousa is lovely, although I don’t have a facebook account.
7:56 am on May 20th, 2011
Would love to be entered into the contest. Liked you and Anthousa on FB and love the looks of that tart!!
8:16 am on May 20th, 2011
super chic Heather keep going.:)
12:14 pm on May 20th, 2011
It is actually smaller- I would make a recipe and a half of both the crust and the ganache!
12:18 pm on May 20th, 2011
Thank you so much!!!!
12:19 pm on May 20th, 2011
Made the ganache, and it looks MUCH thinner than your pic. Rechecked measurements – everything as you have listed. You have the butter listed twice (first to add with the cream and vanilla, second to add after chocolate is melted). Which is it? Could this make a difference? Hopefully my creation is salvageable – because the baked chocolate crust looks wonderful!
5:43 pm on May 20th, 2011
I LIKE everything about Heather Christo and Anthousa.
5:49 am on May 21st, 2011
Katie- my apologies for the typo- it is 2 Tbs of butter and added after the chocolate is melted. I fixed that in the instructions, and it was already correct in the ingredient list. So ganache always takes a bit of time to set up- hopefully that is what happened for you. The ganache recipe is correct and consistent with my pictures? It is meant in the end to have a custard texture, and will eventually set up quite stiffly- please let me know how it turned out!
5:55 am on May 21st, 2011
“Liked” it all:) This looks decadent! Used to go to Pacific Dessert Company and order the chocolate decadence w/raspberry sauce. This looks like a good a substitute!!
9:10 am on May 21st, 2011
I have liked your post aswell as Anthousa.
Thank you for all of your amazingly creative recipes.
11:09 am on May 21st, 2011
fun! love giveaways!
2:06 pm on May 21st, 2011
Done and done. Your food photography is really lovely!
8:31 pm on May 21st, 2011
The tart was delish heather! I definitely liked Anthousa on fb!
8:46 pm on May 21st, 2011
Such a fan Heather! I liked Anthousa!
11:31 pm on May 21st, 2011
Love this post!!! Coming soon I’ll email my pics of making ice cream with my kiddos. Received the Cuisinart this week. Thanks again Heather!!
7:14 am on May 22nd, 2011
I made this the other night…so very good ~ Thanks for posting the recipe!!
5:55 pm on May 23rd, 2011
sorry no facebook BUT i still like this recipe and thanks for heads up about Anthousa never heard of them
5:09 pm on May 26th, 2011
Hi, I attempted your recipe today and all looked great until I started baking the crust.. The sides all collapsed to the bottom. Can u shed some light on what might have happened? Butter not cold enough etc?
9:17 pm on May 27th, 2011
That is very strange. collapsed at what point? when it was baking? Even if you had used warm butter, it would have been well incorporated through the dough? The only thing I can think of is if you didn’t pack the dough in tightly, or used too little dough on the sides? Please let me know if you have any other feed back on what happened- I want to supply you guys with the best possible information :)
11:58 pm on May 27th, 2011
[...] this recipe got added to my to do list after one of my favorite bloggers, Heather, posted it. I got the [...]
11:57 am on July 21st, 2011
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7:03 pm on August 29th, 2012
I want to make this tonight. My husband will LOVE it! What type of chocolate chips should I use? Milk, semi sweet, etc…
9:13 am on August 31st, 2012
I would use semi-sweet! Enjoy a great dessert!
2:41 pm on August 31st, 2012
I found this recipe this summer when I was browsing your raspberry recipes and have made it twice now. It is the most delicious thing I have ever made! Yum!
4:39 pm on October 7th, 2012
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