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  • nadineali18

Chocolate Raspberry Pecan Tart

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

Total Time:

  • Prep time 30 mins

  • Baking time 15 mins

  • Chilling time 2 hrs

Total time 2 hrs 45 mins


  • 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)



  • 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 0z /170 g raspberries plus a few extra for the center and top

  • 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


  • 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


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