Dark Chocolate Raspberry Tart

Indulge in the rich and decadent flavors of this Dark Chocolate Raspberry Tart, where the deep, intense notes of dark chocolate blend harmoniously with the tartness of fresh raspberries. This dessert features a buttery, crumbly crust and a silky smooth chocolate filling, topped with a vibrant raspberry glaze for an added burst of fruitiness. Perfect for special occasions or a sweet treat at home, this tart is sure to impress while being vegetarian and easily adaptable for gluten-free diets.

Ingredients:

• 1 1/2 cups almond flour (for gluten-free option)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt
• 1 cup heavy cream
• 8 oz dark chocolate (70% cocoa or higher), chopped
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/4 cup raspberry jam

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine almond flour, cocoa powder, powdered sugar, melted butter, and salt. Mix until crumbly.
3. Press the mixture into the bottom and sides of a tart pan evenly. Prick the bottom with a fork.
4. Bake the crust for 10-12 minutes or until set. Remove and let it cool.
5. In a saucepan over medium heat, heat the heavy cream until just simmering. Remove from heat and add the chopped dark chocolate. Stir until smooth.
6. Stir in the vanilla extract and pour the chocolate filling into the cooled crust, smoothing the top.
7. Refrigerate the tart for at least 2 hours until set.
8. In a small saucepan, heat the raspberry jam until melted. Strain to remove seeds if desired.
9. Once the tart is set, top with fresh raspberries and drizzle with the warm raspberry glaze.
10. Slice and serve chilled, enjoying the blend of rich chocolate and fresh berries.