It may not be true of everyone, but most people eat with their eyes first.  This is why I prefer cookbooks that have a picture for every recipe.  Despite my best efforts, I sometimes skip over perfectly lovely recipes because there is no picture to make me realize their potential.  Thankfully this recipe was a recent choice for Tuesdays With Dorie, and after seeing it on blog after blog I couldn’t wait to try it.  I’ve made several desserts combining chocolate and raspberries before, but I don’t think you can ever have too many.  This tart is wonderful for many reasons – rich and chocolatey studded with gorgeous ruby red berries, simple to make yet impressive to look at even without a garnish.  I’m very glad to have it in my repertoire because it is suitable for so many occasions.  Enjoy!


For the crust:
1 egg yolk
2 tbsp. very cold water
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/4-inch cubes

For the filling:
5 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
4 tbsp. unsalted butter, cut into 4 pieces
2½ tbsp. sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup (6 oz.) fresh raspberries, rinsed and dried


  • 01

    To make the crust, in a small bowl stir together the egg yolk, water and vanilla; set aside.  Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  Add the butter and beat on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas.  Add the egg mixture and beat on low speed just until the dough comes together.  Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

  • 02

    Preheat the oven to 400˚ F.  When you are ready to roll out the dough, unwrap it and place it on a lightly floured work surface.  Roll out with a floured rolling pin, lifting and turning the dough occasionally to prevent it from sticking to the work surface.  Roll it out evenly until it is large enough to line a 9-inch tart pan and is about 1/8-inch thick.  Carefully transfer the dough to the tart pan, pressing it into the sides, and trim to remove the excess.

  • 03

    Cover the dough with foil or parchment paper and fill with baking beads.  Bake for 20 minutes.  Remove the foil and baking beads and using a fork, gently poke holes in the bottom and sides of the crust.  Bake until the crust is golden, 5-10 minutes more.  Transfer to a wire rack and let cool completely.  Reduce the oven temperature to 300˚ F.  Place the tart pan on a baking sheet.

  • 04

    Set a heatproof bowl over a pan of simmering water.  Add the chocolate to the bowl and heat, stirring occasionally, until completely melted.  Remove from the heat.  Meanwhile, bring the cream and the butter just to a boil.

  • 05

    Pour the cream-butter mixture over the chocolate and let stand 30 seconds.  Whisk together gently until smooth and well combined.  Then stir in the sugar, eggs and egg yolk.  Rap the bowl against the counter gently to break any bubbles that might have formed.  Scatter the berries over the bottom of the crust, then pour the chocolate mixture over the berries.  Bake for about 30 minutes, so that the filling does not jiggle if you tap the pan.  Transfer the pan to a wire rack and let cool to room temperature before serving.


  • Oh my, I love chocolate and raspberries together, they are such a good combination. This looks so tasty!

  • nikki

    I’m with you on the need for visuals! Lovely dessert and photo, Annie!

  • HB

    This looks divine! Can’t wait to try it! I need pics too :)

  • Yum I love chocolate and raspberry together! I am the same with pictures and recipes!

  • Lydia MacDonald

    This looks absolutely amazing! Is there an alternative for baking beads?

  • Lol! I have to see a picture too ;D

  • Kristen

    Looks good! I am the same way I usually only make recipes that have pictures haha

  • I like the fact that you used only a single egg yolk in the filling…I have tried other fillings that tasted too “custard-y”. Looks great!!

  • a delightful combination of my two lovelies :D

  • I love the raspberry/chocolate combo – yum! And I won’t make a recipe without a picture – I just never want to – I need something to make me want to make it! :)

  • I love your recipes, I have made many of them over the last few months. But last weekend my fiancee asked me to stop, he had to go up a belt hole in order to be comfortable in his pants.

    Keep up the great blogging!

  • What a beautiful photo! Definitely agree that sight is a big factor in taste, but it’s not always accurate. Some things that look bad taste good, and vice versa. Good thing this beautiful tart both looks and, I’m sure, tastes amazing!

  • The lack of visuals is the only thing I don’t like about the Cooking Illustrated cookbooks, but I love all the detail!

  • Wow, you caught my eye with this picture! Just beautiful! I wonder if you could use blueberries instead of raspberries?

  • Annie

    You can use rice or dried beans.

  • Annie

    Eh, I guess, but I don’t think they would be as well suited for this dessert.

  • I’m one who feasts with my eyes. I want to know what the finished product is supposed to look like. I love Williams Sonoma and Dorie Greenspan.

  • :) the picture is what catches me to! It makes it easy for you to see how yummy it will be without having to imagine it yourself… that’s part of why I love your blog! But we can’t get to lazy with our imaginations and miss some amazing recipes… that would be sad…

  • i LOVED this one when we baked it for TWD…think about it longingly on a regular basis…

  • Yum, that tart looks delicious! The chocolate and raspberry would go so well together and it looks so tempting there, all soft and chocolatey!

  • Oh my. That looks and sounds amazing. I’m such a fan of chocolate and raspberries…can’t wait to make this!

  • I have never seen a prettier tart! :)

  • I’m with you all the way! I love cookbooks with tons of photos, and I don’t think most publishers realize how important this can be to the sale of their cookbooks. There are otherwise good cookbooks that I wouldn’t even consider purchasing because they are completely devoid of pictures, superficial as that may sound! We do indeed eat with our eyes. Lovely post with a gorgeous tart!

  • This tart looks amazing and I love chocolate with berries.

  • I got very excited when I saw the title of this post and I am not disappointed. This tart looks absolutely lush :)

  • Looks fantastic!

  • Misty

    Gorgeous! My gosh, you are amazing!

  • what a mouthwatering photo. a dream cake.

  • This is irresistible!

  • Chocolate & rasberry sound a great combination! This makes a nice dessert!

  • I completely agree with your comment about eating with our eyes and the importance of photographs. My cookbooks are getting dusty on the shelves–I still love having them–and browse them from time to time–but I usually find myself browsing all of the beautiful food photography on Tastespotting–and then clicking on the ones that jump at me. It keeps me inspired–just like this recipe and your lovely photograph. Thanks.

  • Lisa

    Do you think this would work well with chopped/sliced strawberries? I hate raspberry seeds. Thanks!

  • Annie

    I’m not sure. Flavor-wise I think it would be good but I would be a little worried that the juice from the cut up berries would mess with the texture of the ganache. I guess the only way to know is to try it and see!

  • Annette Blum

    Since we have no ripe raspberries now, what do you think about using frozen raspberries, maybe after thawing and draining them?…

  • Annie

    Honestly this is one of the few times where I think frozen berries really wouldn’t do the job. They are just so mushy and I think fresh are best to stand up to the ganache.

  • Romy

    This tart is delicious! I made it on Saturday and it was gone by Sunday :o)
    I used frozen raspberries though and it worked for me.
    BTW: It helps to put the frozen raspberries into the fridge the night before making the tart so they’re not as squishy and don’t lose all of the juice when thawing.