Raspberries and chocolate were made for each other. Add a buttery brown sugar shortbread shell and you’ve got a beautiful dessert that’s nothing short of divine. The bright, sweet flavor and juicy texture of the raspberries bursts in your mouth with each rich, smooth, deeply chocolatey bite of this tart.
8” Tart Pan
16 Brown Sugar Shortbread Cookies
1/3 cup unsalted Butter, melted
1/2 cup raspberry jam
8 oz dark chocolate, chopped (we use Callebaut 70%)
3/4 cup unsalted butter
1/4 cup sugar
1/4 cup strong brewed coffee
4 large eggs
4 oz dark chocolate
2 Tbsp unsalted butter
1/3 cup heavy whipping cream
To make tart shell: Place 16 Brown Sugar shortbread cookies in the bowl of a food processor and pulse until finely ground. Alternatively, you can place the cookies in a plastic food storage bag and use a rolling pin to crush cookies into fine crumbs. Slowly add the melted butter mixing until crumbs come together and resemble the texture of course sand. Press crumb mixture firmly over bottom and up sides of an 8” tart shell. Bake shell at 350 for 7 minutes.
Cool tart for about five minutes then spread the Raspberry jam in the bottom. The jam will spread more evenly if the shell is on the warmer side.
To make chocolate filling: Place chopped chocolate in a medium-size heatproof bowl. In a medium saucepan, combine butter, sugar, and coffee and bring to a boil over medium heat. Pour hot liquid over chocolate and let sit 3 to 4 minutes, then gently stir until smooth. Break eggs into a large bowl and slowly pour in warm chocolate mixture, whisking constantly until incorporated.
Pour warm filling into tart shell. Bake until filling has risen slightly, appears dry on surface, and seems firm when shaken slightly, about 10 minutes. Set on a rack and let cool completely.
For the glaze: Place chopped chocolate in a medium bowl. Heat cream to boiling; pour over chocolate. Add butter and stir slowly until smooth, working in one direction to prevent air bubbles from forming. Pour glaze onto center of tart and use a small spatula to push glaze to edges. Garnish with fresh raspberries.