Easy Chocolate Raspberry Tart ~ light, rustic chocolate raspberry tart. Golden flaky puffed pastry topped with Nutella, homemade raspberry sauce, fresh raspberries dusted with confectioner’s sugar.
Author: A Gouda Life
frozen puff pastry1 sheet, thawed
2cupsfresh raspberries divided
1tablespoonsugaror more to taste
*parchment paper needed for baking
Thaw one sheet of puff pastry on the counter for about 30 minutes or until you can easily unfold it.
Preheat the oven to 400°.
Unroll the puff pastry then roll into an approximately 6 x 12″ rectangle. Transfer the dough to a large parchment paper lined baking sheet.
Poke holes with a fork throughout the pastry to keep it from puffing up too much then score a 1″ border around the edge with a paring knife. Be careful not to cut through the dough.
In a small bowl whisk the egg and 1 tablespoon of water together then brush the border of the tart with the egg wash.
Evenly spread the Nutella and bake 12-15 minutes or until the crust is golden brown.
To make the raspberry sauce, add one cup of berries, lemon zest (do not add lemon juice), and 1/4 cup of water to a small saucepan. Cook over medium heat stirring frequently and breaking up the berries until the mixture comes to a boil.
Mix the cornstarch and 1 tablespoon of water together in a small bowl then fold it into the berry mixture allowing the sauce to thicken.
Top slices of tart with homemade raspberry sauce, a few fresh raspberries and (optional) a dusting of confectioners sugar.