Chocolate Raspberry Pecan Tart

Name: Chocolate Raspberry Pecan Tarts
Prep time: 30 min
Cook time: 15 min
Total time: 165 min
Ingredients: 1 cup pecan meal ((crushed pecans)); 1/4 cup all purpose flour; 1/4 cup confectioner’s sugar; 6 Tbsp unsalted melted butter plus a little extra for greasing; 1/4 tsp salt; 6 oz raspberries plus a few extra for the center and top ((170 g)); 1 cup heavy cream; 1/4 cup light brown sugar; 1 tsp vanilla extract; 230 g chocolate ((at least 60 % cacao at room temperature)); 2 Tbsp butter; 1/2 cup cream; 2 Tbsp raspberry puree ((reserved from the filling)); 3 Tbsp confectioner’s sugar

Prep Time: 30 Min | Bake Time: 15 min | Chilling time: 2 Hours | Total Time: 2 hours, 45 min

This is a real show stopper dessert, specially if you are entertaining. A treat for the eyes and the tummy!

Chocolate Raspberry Pecan Tarts

One word to describe this chocolate raspberry tart would be decadent!

The base is made with mainly pecan meal (crushed pecans) no rolling, just an easy press in crust. The filling is a raspberry puree and a silky smooth chocolate ganache, topped with a raspberry cream. The flavor combination is divine!

Print Recipe

Prep Time 30

Cook Time 15

Chilling Time 2

Total Time 2 45

Equipment

Tart pan with removable base (I used a 14 x 4 inch rectangle you can use a 8 or 9 inch round one if you wish )
Food Processor or Blender
Baking Sheet
Piping bag with star tip like 1 M (optional)

Ingredients

Base

1 cup pecan meal (crushed pecans)
1/4 cup all purpose flour
1/4 cup confectioner’s sugar
6 Tbsp unsalted melted butter plus a little extra for greasing
1/4 tsp salt

Filling

6 oz raspberries plus a few extra for the center and top (170 g)
1 cup heavy cream
1/4 cup light brown sugar
1 tsp vanilla extract
230 g chocolate (at least 60 % cacao at room temperature)
2 Tbsp butter

Topping

1/2 cup cream
2 Tbsp raspberry puree (reserved from the filling)
3 Tbsp confectioner’s sugar

Instructions

METHOD:

Preheat oven to 350 F
grease the tart pan with some softened or melted butter
combine the pecan meal, flour, confectioners sugar and salt in a bowl
add the melted butter and mix
press this mixture into your pan firmly and go up the sides too
place on a baking sheet and bake for about 15 mins till golden
let it cool, then regrigerate
meanwhile make the raspberry puree. just put them in a blender or food processor and grind them
reserve 2 tbsp for later
pour this raspberry puree into the base you made earlier and refrigerate
start on the ganache. chop the chocolate, it should be at room temperature
heat the cream vanilla and brown sugar till simmering
pour the cream over the chocolate, add butter and let it sit for a minute , then stir till combined
add a line of fresh raspberries in the center of your tart in a line over the puree, pour the ganache over it and chill in the fridge at least 2 hrs
make the raspberry cream for the top, whip the cream and sugar till soft peaks and fold in the 2 tbsp raspberry puree reserved later. transfer into a piping bag fitted with a star tip
Remove your tart from the pan
pipe the cream over the tart in the design of your choice and garnish with more raspberries

Video

Notes

Enjoy!

Chocolate Raspberry Pecan Tart

Chocolate Raspberry Pecan Tart