Red Wine Chocolate and Raspberry Tart
This Red Wine Chocolate and Raspberry Tart is rich and bright. With a buttery, crumbly, chocolate shortbread base, tart raspberry jam, light and fluffy raspberry mousse, and smooth chocolate ganache, it’s a bite that will have you swooning. Yields 8-10 slices
Servings
8-10servings
Cook Time Passive Time
30minutes 4hours
Servings
8-10servings
Cook Time Passive Time
30minutes 4hours
Ingredients
Chocolate Shortbread Crust
Red Wine Raspberry Jam
Raspberry Mousse
Red Wine Chocolate Ganache
Instructions
Chocolate Shortbread Crust
  1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl if using a hand mixer, cream together the softened butter and sugar until light and fluffy. This will take about 3-5 minutes on medium-high. Add in the vanilla and mix until fully combined. In a medium bowl, whisk together the flour and cocoa powder; add half to your mixing bowl and beat on low until a crumbly dough begins to come together. Scrape down the sides of the bowl if needed, then add in the second half of the dry ingredients and mix until fully combined. Form the dough into a disc and wrap in plastic wrap. Chill for 30 minutes.
  2. Preheat the oven to 350°F and place a baking sheet on the bottom rack. Lightly grease a 9″ tart pan with a removable bottom and set aside.
  3. Remove the shortbread dough from the refrigerator. Lightly flour your work surface and a rolling pin. Roll out the dough until it’s 1/4″ thick and slightly larger than the tart pan–large enough so that you’ll have a little bit of overhang once the dough is pressed into the pan. Roll the dough onto the pin and gently place the dough into the tart pan, lifting as needed to get it into place. Gently press around the edges of the pan to make sure there’s no air between the dough and the tart pan. Using a knife or the rolling pin, trim the edges of the dough flush with the pan. Use a fork to dock the bottom of the dough and place in the freezer for 10-15 minutes to chill.
  4. Remove the preheated baking sheet from the oven. Place the chilled tart dough/pan on the baking sheet and return to the bottom rack of the oven. Bake for 20 minutes. Move the crust to the middle rack of the oven and continue to bake for an additional 10 minutes. Remove from the oven and transfer the crust to a cooling rack for 10-15 minutes. Continue to cool at room temperature or transfer the crust to the refrigerator or freezer to cool faster.
Red Wine Raspberry Jam
  1. In a medium saucepan, stir together the mashed raspberries, sugar, lemon juice, and red wine. Place the pan over a medium heat and bring the mixture to a boil, stirring constantly. Allow to bubble for 10-15 minutes until the jam begins to thicken and the raspberries break down further. Remove the pan from the heat. Whisk in the gelatin until fully combined. Transfer the jam to a bowl or a glass dish and allow to cool completely. Chill in the fridge or freezer to speed up thickening process if needed. If the jam seems too set after chilling, just stir it to loosen it up to a spreadable consistency.
  2. Once set, evenly spread the jam on the bottom of the baked tart shell. Chill while you prepare the mousse.
Raspberry Mousse
  1. In the bowl of a stand mixer fitted with the whisk attachment (or with a whisk and lots of arm strength) whisk together the heavy cream and granulated sugar on high until stiff peaks form. You should have to hit the whisk against the side of the bowl to release whatever gets caught inside of it. Transfer the whipped cream to a bowl and chill.
  2. If using a stand mixer, clean the bowl and swap out the whisk for the paddle attachment. In the bowl of the mixer (or a large bowl if using a hand mixer), beat together the pureed and strained raspberries, cream cheese, powdered sugar, and vanilla until smooth and completely combined.
  3. Dissolve the gelatin powder in of cold water, allow to sit for 5 minutes. Stir in the warm water and mix until completely dissolved and combined. Add the gelatin to the mixing bowl and beat on medium until smooth.
  4. Grab the whipped cream from the refrigerator. Using a rubber spatula, gently fold 1/2 of the whipped cream into the cream cheese and raspberry mixture until combined. Fold in the remaining half of the whipped cream until fully combined.
  5. Spoon the mousse into the prepared tart shell over the jam, it should come just about to the top of the crust. Chill until firm.
Red Wine Chocolate Ganache
  1. Place the chocolate chips in a medium, heat proof bowl. Set aside. In a small saucepan, stir together the heavy whipping cream and red wine. Heat over medium heat until it begins to simmer. Pour the heavy cream and wine over the chocolate and give the bowl a small shake to help distribute the heat a bit more evenly over the chocolate. Allow to sit for 1 minute. Using a rubber spatula or a whisk, stir slowly beginning at the middle of the bowl and working your way to the outer edges as the chocolate melts. Stir in the butter 1 Tbsp at a time, melting completely. Stir in the salt. Allow to sit at room temperature for 1 hour until it thickens and becomes spreadable rather than pourable.
  2. Spread the ganache over the top of the mousse, allowing a bit of the pink to show through around the outside. Optional: sprinkle with a bit of coarse/flaked sea salt. Serve or chill until the ganache has firmed up and then wrap in plastic wrap and return to the fridge to chill until ready to serve. Keep refrigerated.
Recipe Notes

*If you don’t want to use the wine, omit it from the jam and replace it with additional heavy cream in the ganache.

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