Chocolate Raspberry Tart
A coconut meringue topping makes this fruit tart recipe unique.
A rich chocolate tart with raspberry filling and a light-as-air meringue topping.
Even if you normally prefer fruit tart recipes with fresh fruit, give this chocolate raspberry tart a try. The buttery chocolate shortbread crust is topped with sweet raspberry jam and a light coconut meringue. It is truly a flavor combination you won't want to miss!
The recipe calls for seedless red raspberry jelly, but feel free to use any jam or jelly you like. Strawberry would pair nicely with the chocolate crust, as would an apricot jam or orange marmelade.
Serve this dessert for special occasions, such as a dinner party or special holiday meal. It's pretty easy to make, yet the meringue topping really makes a splashy presentation.
The key to making the meringue in this recipe work out is to use a super clean bowl. If the bowl has even a trace of grease or egg yolk in it, the whites won't beat properly to form a light and fluffy meringue.
Chocolate Raspberry Tart with Coconut Meringue Topping
- 1-1/4 sticks of butter, softened
- 2/3 cup confectioner's sugar
- 1/3 cup unsweetened dutch process cocoa
- 1 cup all-purpose flour
- 3/4 cup seedless red raspberry jelly
- 3 egg whites
- 1/4 tsp. cream of tartar
- 1/2 cup granulated white sugar
- 1/2 cup sweetened flaked coconut
Preheat oven to 325 degrees F. Cream together butter and confectioner's sugar using an electric mixer. Add cocoa, then flour, a little at a time, until each addition is absorbed into the dough. Chill the dough in the refrigerator 30 minutes or overnight. Press into an 11-inch tart pan with a removable bottom. Bake at 325 degrees for 30 minutes.
Turn the oven temperature up to 350. Allow the crust to cool about 15 minutes. Spread the raspberry jam evenly over the crust.
In a very clean large glass or metal bowl, beat the egg whites and cream of tartar together until soft peaks form. (To check, stop the electric mixer. Dunk the beaters into the egg whites and pull out. If little peaks form, then fall over, that's what you're looking for.) Gradually add in the sugar, beating continuously, until the peaks become stiff. Quickly pour the meringue over the raspberry jam layer, then top with the flaked coconut. Put the tart pan on a cookie sheet and bake 15-20 minutes.
Remove by setting the tart pan on top of a sturdy can (like a 28 oz. can of tomatoes). Pull the sides down and voila! You have a perfect tart!
If you like this dessert, be sure to check out these recipes:
- Peppermint Meringue Cookies
- Chocolate Chip Shortbread Cookies
- Mexican Wedding Cookies
- Chocolate Raspberry Cheesecake
- Chocolate Raspberry Brownies
