easy chocolate raspberry tart ~ light rustic chocolate raspberry tart ~ golden puffed pastry topped with Nutella, homemade raspberry sauce, fresh raspberries dusted with confectioner’s sugar.
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Easy Chocolate Raspberry Tart

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 6
Author: A Gouda Life

Ingredients

  • frozen puff pastry 1 sheet, thawed
  • 1 cup Nutella
  • 1 egg
  • 2 cups fresh raspberries divided
  • 1 lemon zested
  • 1 tablespoon sugar or more to taste
  • 1 tablespoon cornstarch
  • *parchment paper needed for baking

Instructions

  • 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.