Raspberry Chocolate Tart | ToTT Store
A flaky, golden crust that holds a decadent chocolate filling topped with a glistening tumble of raspberries and hints of phyllo pastry - what's not to love?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tottstore.com.
Ingredients
- For the Tart Shell Dough
- 160g Icing sugar
- 200g Cake flour
- 200g Bread flour
- 160g Unsalted butter, cold
- 90g Whole egg
- 5g Vanilla extract (optional)
- For the Raspberry Chocolate Filling
- 100g Cacao Barry Peru Dark Chocolate, melted
- 85g Unsalted Butter, melted
- 100g Sugar
- 100g Eggs
- 60g Unsalted butter, room temp
- Raspberry jam, as needed
- Phyllo dough, as needed
- Fresh raspberries, as needed
- Clarified butter, as needed
- Icing sugar, as needed
- Snow powder, as needed
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