Summer is the perfect season to make a fresh berry tart.  This tart has a tender chocolate shell, luscious pastry cream, and fresh raspberries.  I use Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour with very good results.  This is a great mix that I have successfully used for several of my gluten-free bakes.

Chocolate Raspberry Tart (Gluten Free)

For the raspberries:

About 16 ounces no-spray, unwashed raspberries

1/2 clear, seedless jelly such as apple, currant, etc.

For the pastry cream:

2 1/4 cup whole milk

6 large egg yolks

2/3 cup (4 2/3 oz) sugar

1 vanilla bean, split lengthwise

In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.

Transfer remaining 1 3/4 cups milk to heavy medium saucepan and scrape vanilla seeds with a knife. Add vanilla seeds to saucepan.  Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.

Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours.

For the chocolate tart shell:

1 large egg yolk

1 tbsp. sour cream or yogurt

1/2 tsp vanilla extract

1 cup (5 oz) Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour

1/4 c cocoa powder, plus extra for rolling

2/3 cup (2 2/3 oz) confectioners sugar

pinch salt

8 tablespoons butter, cut into small pieces and chilled

Whisk the egg yolk, cream, and vanilla together in a small bowl.  Process the gluten-free flour, sugar and salt in a food processor until combined.  Scatter the butter pieces over the top and pulse 15 times.

With the machine running, add the egg mixture through the feed tube and process until the dough comes together into a ball.

Turn the dough on a sheet of plastic wrap and press into a disk.  Refriegerate for one hour or up to two days.

Take dough out of refrigerator and roll into an 11-inch circle on a countertop sprinkled with cocoa powder.  Flour will leave unattractive white marks on the dough.  Lay into a 9″ tart pan.  Set in freezer for 30 minutes.

Adjust oven to 375 degrees with rack in middle position.  Bake for 30 minutes.  Remove weights and foil and bake 5 more minutes.  Transfer to a wire rack and allow to cool one hour.


Spread pastry cream into tart shell, smoothing out to make even.  Arrange raspberries on top of pastry cream.  For a contemporary look you can mash some of the berries and spread some of the “jam” in an artful design.  Place remaining whole berries on tart.  Melt jelly and brush over whole fruit.

The assembled tart can be covered and refrigerated for up to one day.

Tart shell recipe adapted from America’s Test Kitchen.  This is a sponsored post from Bob’s Red Mill.