Valentine’s Day is less than three weeks away! This year why not spoil your favorite sweetheart with a rich and chocolate-y homemade tart? It makes for a beautiful presentation and best yet…it’s super easy!
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Raspberry Topped Chocolate Tart with Pecan Crust
- 2 cups pecans (about 8 ounces); toasted
- 6 tablespoons packed golden brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3/4 cup whipping cream
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped or in chip form
- 1 pint+ raspberries
- 1/4-1/2 cup seedless raspberry jam
Preheat oven to 325°F. Finely grind pecans, sugar and cinnamon in a food processor. Add butter and process until moist clumps form. Press dough onto bottom and up sides of four 4-inch diameter tart pans with removable bottoms. NOTE: I use one 9 inch pan instead and increase the cream to 1 cup. All other measurements remain the same.
Bake crusts until golden brown and firm to the touch, about 30 minutes. Transfer to wire rack and cool completely.
Bring cream to simmer in a heavy medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Pour mixture into crusts, dividing equally. Chill until set, about 1 hour. Can be made 1 day ahead. Cover and chill until ready to proceed to the next step.
Arrange raspberries over tops of tarts. Stir jam in heavy small saucepan over low heat until melted. Brush melted jam over raspberries.
NOTE: Original recipe from Bon Appetit, October 1995 (see cover photo below). The recipe states that it makes 4 individual/4-inch servings. I think a couple could easily split one as it’s quite rich. If using a 9 inch tart pan, plan for 8-12 servings.
Check out more favorite Natty Gal recipes HERE!
Until next time…keep cultivating a simple, stylish and satisfying life!