Chocolate and Raspberry Tart


This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.


  • Unsalted butter, for tart ring

  • All-purpose flour, for work surface

  • Michel Roux's Pate Sucree

  • 1 cup halved raspberries, plus 24 whole raspberries

  • 10 fresh mint leaves, thinly sliced

  • 1 cup heavy cream

  • 7 ounces good-quality dark chocolate, finely chopped

  • 1 ounce light corn syrup

  • 4 tablespoons unsalted butter, cut into small pieces


  1. Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes.

  2. Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool.

  3. In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.

  4. Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving.

  5. To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates and serve with reserved raspberries.

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