Before I get started on this rich and luscious chocolate raspberry tart. I want to talk about the inspiration behind it.
The truth is, I had soooo much fun with my Anthousa . Anthousa creates the most intoxicating scents inspired by nature’s landscapes and brings them into your home. Oh, and the packaging is so pretty, the decanters serve not only as a home fragrance, but in my house, it is like an accessory! !! I love this product. It is a wonderful treat for yourself or a lovely, can’t go wrong gift for someone you love.
Anthousa has put out a phenomenal new scent this spring: Violet and Black Currant
“The scent is inspired by luscious cassis and purple violets. It is an exotic fruity, floral blend of juicy red raspberries and Valencia oranges is coupled with tart black currant, fresh Macintosh apples, peach nectar and floral notes of pink Jasmine, red geranium and purple violet.”
Sounds good right? Well one of you lucky people is going to win the most fabulous gift package from Anthousa featuring a Demi decanter (for the living area), a mini (for the powder room!) and a candle (for wherever you want it to smell heavenly!) This package is the ultimate in home luxury and would normally retail for around $130!!
Thank you sooooo much Anthousa for this generous gift!!
If you would like to enter to win this beautiful package, please do the following:
1) “like” this post (at the bottom of this post)
2) “like” Anthousa Collection on facebook*
3) leave a comment that you did that here ☺ Pretty easy, right?!
Winner will be announced Sunday Morning. Good Luck!
Now, onto this chocolate raspberry tart! I wanted to make something that really honored some of the special scents that made up the Anthousa fragrance. My eye went right to the red raspberries! I wanted to make something that felt as luxurious as the fragrance smells!
This is simple and decadent and I honest to God made it in less than 40 minutes (most of which was spent sitting around reading US weekly). For a dessert that tastes and looks this good, I couldn’t really ask for anything more.
It has a salty, buttery cocoa shortbread crust, and a super creamy, rich chocolate ganache filling that is to die for!
Then once you have the salty and the sweet, crispy and creamy, you throw in the bright, fresh raspberry acid to round everything out- not to mention the striking contrast of the dark chocolate brown and the red raspberries that look like little jewels all lined up.
Beautiful, delicious, decadent, simple. Please try this!!!
Chocolate Raspberry Tart, serves 6-8
Chocolate Shortbread Crust:
2/3 cups AP flour
1/3 cup dark cocoa powder
1/2 cup powdered sugar
1/2 cup cold butter, cut into small pieces
1/2 tsp salt
¾ cup cream
2 tsp vanilla
2 Tbs butter
12 oz Fresh Raspberries
Preheat the oven to 400 degrees. Prepare a tart pan with baking spray.
In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine.
Add the butter and pulse until it is a moist dough.
Press it firmly into the tart shell.
Bake the dough about 12 minutes.
When the tart is pulled out, poke a few shallow hole to release steam and then press the dough down firmly with a spoon, (or the bottom of a measuring cup).
Stick the tart in to bake another 5 minutes.
Stick the shell in the freezer. (Preparing everything else will take about 10-15 minutes- enough to cool the shell).
While the shell is cooling, prepare the ganache.
Put 8oz of chocolate pieces in a heat proof bowl.
In a small pot, combine the cream, and vanilla and bring to a simmer.
Pour this mixture over the chocolate and whisk until smooth.
Add the butter and whisk until smooth and glossy.
Pour the ganache into a cooled tart shell.
Let the tart sit about 10 minutes while the ganache sets up.
Line up the raspberries down the tart.
Slice and enjoy!
*I know not everyone is on facebook. If that is the case, this will not exclude you from the giveaway- just leave me a comment letting me know!Print Recipe
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I liked Anthousa Collections on Facebook!
liked this post (& saving it to make!) and like Anthousa Collection on FB too.
I’m a fan on Facebook!
This looks delish!! And I’d love to be entered for this giveaway 🙂 ~Megan
liked this post and can’t wait to try it and liked Anthousa Collection too.
I liked this post and liked Anthouse Collection on FB.
This looks utterly amazing. Nothing better than chocolate and raspberries.
I adore the look of this cake. This is bookmarked for sure!
I did it. The product sounds amazing and so does this tart! I will definitely be trying it soon 🙂
I am so excited to try this recipe! I Like it!
Oh and I “Liked” the Anthousa Collection on Facebook
Liking duties complete! I might have liked this one anyway – it looks amazing and is on my list to make and take to the lake next weekend. I’ll let you know how the shell and ganache freeze if I do take it!
this tart sounds amazing! I ‘like it” already!
liked Anthousa collection on facebook
Your tart is gorgeous. I will be making this ASAP.
Ooh! I like this very much! Yum.
I liked on facebook, too!
Anthousa sounds heavenly! I love fresh scents. They’re my fav.
I love this post. The recipe just looks fantastic.
Thanks for including us non-Facebookers. The tart is gorgeous and the Anthousa is just as pretty and must smell incredible!
I love the baby foot in one of the pictures!
This looks amazing!
Looks delicious! ….I ‘liked’ this article and Anthousa Collection on FB too!
WOW! these shots are awesome!! Great job!!! Each time I visit your site, I get hungrier & hungrier…I didn’t think it was possible! 🙂
OK – Salted or unsalted butter?????
I used unsalted because I added all that salt to the dough. If you have salted- maybe reduce it to 1/4 tsp.
WOW!~!! I can’t wait to make this…truly beautiful!
This looks amazing! Now I have to buy a tart pan in order to make it.
(I’ve liked both things as well.)
Your pictures are beautiful! I’m craving raspberries and chocolate now. Delish!
oh my gosh, this looks amazing! I love that tart pan too 🙂
mmm, can’t wait to make that!
I’ve “iiked” your post and Anthousa Collection on FB!
this looks reeeally good!
I liked your post and Anthousa Collection on FB. The tart looks so decadent. Thanks for sharing!
Gorgeous tart…just stunning!
this looks wonderful!
Love this tart and giveaway!!
Done and done–this looks delicious!
That tart looks heavenly!
The tart looks amazing! I also liked the post and the facebook page!
What an absolutely stuffing tart. I never heard of Anthousa before. Thanks for the intro. These are great for the office since candles can’t be burned!
I have ‘liked’ everything that you have commanded! For a peice of this tart, I’d pretty much like anything you asked….
I ‘liked’ the post and Anthousa on FB! Love this recipe!
Sounds beyond wonderful!
Love your blog and Anthousa!
This looks so yummy!! I liked the post and Anthousa on FB.
You think this would be enough shortbread and filling for a round tart pan?
For an 8-inch round probably. I think bigger than that and I would add another half recipe to the dough. Or do that just to be safe and bake the extra off (if there is any) as cookies.
Two of my favorites – Raspberry tarts and Anthousa essential oils. I “liked” both.
I definitely want to try this recipe! I liked the post and Anthousa on fb!
Wow. This looks positively outrageous!
I have to make this for a family gather coming up!! Heather your food looks and tastes fabulous and i would love to ‘like’ you on FB as well as Anthousa!! Thanks for your website
Hi Heather ~ I saw your pictures of the rasp. torte on flickr and HAD to search around until I found the recipe – I must make this for my husband (and me too). The fragrances sound amazing as well. But the torte….mmmmm!! Thank you in advance for the deliciousness ~
I have liked everything! this tart is to die for. This is my excuse to buy tarte tin! so excited!!!
Love the recipe and the giveaway and even though I love them both I could only “like” them on Facebook.
Looks wonderful. I can’t wait to make it. I liked them both on facebook!
I love this post and would love Anthousa too.
This tart looks amazing! I am going to make it for a co-workers b-day next week!! I liked Anthousa on facebook too!
I’m planning to make this tart, but I was wondering if I need to adjust the amount if I’m using a regular (9 inch round?) tart pan. The pretty, rectangular tart pan you’re using seems smaller. I would appreciate your feedback.
BTW, Anthousa is lovely, although I don’t have a facebook account.
It is actually smaller- I would make a recipe and a half of both the crust and the ganache!
Would love to be entered into the contest. Liked you and Anthousa on FB and love the looks of that tart!!
super chic Heather keep going.:)
Thank you so much!!!!
Made the ganache, and it looks MUCH thinner than your pic. Rechecked measurements – everything as you have listed. You have the butter listed twice (first to add with the cream and vanilla, second to add after chocolate is melted). Which is it? Could this make a difference? Hopefully my creation is salvageable – because the baked chocolate crust looks wonderful!
Katie- my apologies for the typo- it is 2 Tbs of butter and added after the chocolate is melted. I fixed that in the instructions, and it was already correct in the ingredient list. So ganache always takes a bit of time to set up- hopefully that is what happened for you. The ganache recipe is correct and consistent with my pictures? It is meant in the end to have a custard texture, and will eventually set up quite stiffly- please let me know how it turned out!
I LIKE everything about Heather Christo and Anthousa.
“Liked” it all:) This looks decadent! Used to go to Pacific Dessert Company and order the chocolate decadence w/raspberry sauce. This looks like a good a substitute!!
I have liked your post aswell as Anthousa.
Thank you for all of your amazingly creative recipes.
fun! love giveaways!
Done and done. Your food photography is really lovely!
The tart was delish heather! I definitely liked Anthousa on fb!
Such a fan Heather! I liked Anthousa!
Love this post!!! Coming soon I’ll email my pics of making ice cream with my kiddos. Received the Cuisinart this week. Thanks again Heather!!
I made this the other night…so very good ~ Thanks for posting the recipe!!
sorry no facebook BUT i still like this recipe and thanks for heads up about Anthousa never heard of them
Hi, I attempted your recipe today and all looked great until I started baking the crust.. The sides all collapsed to the bottom. Can u shed some light on what might have happened? Butter not cold enough etc?
That is very strange. collapsed at what point? when it was baking? Even if you had used warm butter, it would have been well incorporated through the dough? The only thing I can think of is if you didn’t pack the dough in tightly, or used too little dough on the sides? Please let me know if you have any other feed back on what happened- I want to supply you guys with the best possible information 🙂
I want to make this tonight. My husband will LOVE it! What type of chocolate chips should I use? Milk, semi sweet, etc…
I would use semi-sweet! Enjoy a great dessert!
I found this recipe this summer when I was browsing your raspberry recipes and have made it twice now. It is the most delicious thing I have ever made! Yum!
Heather, can’t find a 9×3 tart pan. Your cookbook states 9×3. Is it ok to use a 3×13 inch pan?
YES Cathy!! no problem!
Looks great, but how and when do you take the tart out of the pan?
Hi Jenny- after you put the raspberries on the tart you can just pop the tart out. They make the pans so that the outside just comes right off and you serve the tart on the bottom part of the pan, or gently slide it off.
Love this. I will be giving this one a try. Love the Anthousa products too
My chocolate was super watery, did anyone else have this problem?
Michelle, you have to let it cool so that it thickens.
Hi, could you please give dimensions of tart tin, preferably in centimetres…..or inches ευχαριστο!