Raspberry & Dark Chocolate Tart

Photography, Foodivine Studio/c.

  • Prep time 20 minutes
  • Total time 35 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2023


Date Crust:
Raspberry Filling:


Date Crust

Preheat oven to 350°F. In bowl, whisk Date Purée with oil. Add flour and salt; mix with wooden spoon until dough starts to come together (if necessary, add up to 1 tbsp water). Shape dough into disc. Between two sheets of parchment paper, roll out dough into 1/8-inch thick 13-inch circle. Remove top parchment paper. Place crust with bottom piece of parchment paper on baking sheet. Set aside.

Raspberry Filling

In bowl, combine raspberries, Date Purée, cornstarch and lemon juice; toss to coat raspberries well. Stir in chocolate chips. Spread filling in centre of reserved dough, leaving 2-inch border around edge. Gently fold edge of dough over filling using parchment paper (if dough breaks, reseal it with slightly wet fingers). Brush dough with egg, if desired.

Bake until crust is golden brown and fill­ing is bubbling, about 40 minutes. Trans­fer to wire rack; let cool for 10 min­utes before cutting into wedges. (Make-ahead: Can be cooled and covered and refrigerated for up to 3 days.)

Nutritional facts Per serving

  • Calories 345
  • Total fat 16 g
  • Saturated fat 2 g
  • Cholesterol 0 mg
  • Sodium 75 mg
  • Total carbohydrate 45 g
  • Fibre 9 g
  • Sugars 17 g
  • Protein 5 g
  • Iron 2.3 mg
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Baking & Desserts

Raspberry & Dark Chocolate Tart