These Raspberry Galettes have homemade flaky sugar topped crusts filled with fresh raspberries and chocolate chips for a delicious flavor combination.
These rustic tarts, also known as crostatas, are wonderful served warm. Add some creamy vanilla ice cream to make them even more decadent.
This small batch recipe makes a great romantic dessert for two. Try them for Valentine’s day or special date nights.
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How to make a Raspberry Galette
For the Rustic Pie Crust
In a medium bowl, whisk together the flour, 2 teaspoons sugar, and salt.
Scatter the vegetable shortening over the flour mixture and use a fork to mash it in. The mixture will resemble coarse sand.
Add the butter over the course flour mixture and use a fork to mash it in.
Sprinkle the ice water over the dough one tablespoon at a time. Press the dough together. Stop adding ice water once the dough has come together.
Divide the dough into 2 pieces. Flatten the dough and shape them into disks.
Wrap the dough disks tightly with plastic wrap, and refrigerate for 20 minutes.
Roll out each piece of dough to about 6 inch rough circles.
Line a baking sheet with parchment paper and place the dough circles on it. Click for a baking sheet.
Preheat the oven to 350 degrees F (180 C).
For the Chocolate Raspberry Filling
In a medium bowl add the raspberries, cornstarch, and 1 ½ tablespoons sugar. Stir gently to coat.
Divide the raspberry mixture onto the middle of each circle and leave about an inch of dough around the edges. If the berries are super juicy, use a slotted spoon to remove them from the bowl.
Sprinkle the chocolate chips on top of the raspberries, divided evenly.
Pinch the dough up and around the berries to form a small basket.
Combine the egg and water and brush it onto the edges of the dough.
Sprinkle the coarse turbinado sugar over the egg wash on each galette.
Bake 25 – 30 minutes or until the crust is browned.
Remove from the oven and cool slightly.
Place the powdered sugar in a small fine mesh strainer and shake gently over each galette. Click for a small fine mesh strainer.
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Raspberry Galettes
These Raspberry Galettes have homemade flaky sugar topped crusts filled with fresh raspberries and chocolate chips for a delicious flavor combination. These rustic tarts are also known as crostatas and are wonderful served warm.
Ingredients
For the Pie Crust:
- 2/3 cup flour
- 2 teaspoons sugar
- Pinch of salt
- 3 Tablespoons vegetable shortening
- 4 Tablespoons unsalted butter (cut into cubes)
- 2 Tablespoons to 3 tablespoons ice water
For the Filling:
- 1 1/3 cups raspberries
- 1/2 cup semi-sweet chocolate chips (plus more for topping)
- 1 1/2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 small egg
- 1 Tablespoon water
- 1 Tablespoon coarse turbinado sugar
- 2 Tablespoons powdered sugar
Instructions
For the Pie Crust:
- In a medium bowl, whisk together the flour, 2 teaspoons sugar, and salt.
- Scatter the vegetable shortening over the flour mixture and use a fork to mash it in. The mixture will resemble coarse sand.
- Add the butter over the course flour mixture and use a fork to mash it in.
- Sprinkle the ice water over the dough one tablespoon at a time. Press the dough together. Stop adding ice water once the dough has come together.
- Divide the dough into 2 pieces. Flatten the dough and shape them into disks.
- Wrap the dough disks tightly with plastic wrap, and refrigerate for 20 minutes.
- Roll out each piece of dough to about 6 inch rough circles.
- Line a baking sheet with parchment paper and place the dough circles on it. Click for a baking sheet.
- Preheat the oven to 350 degrees F (180 C).
For the Filling:
- In a medium bowl add the raspberries, cornstarch, and 1 ½ tablespoons sugar. Stir gently to coat.
- Divide the raspberry mixture onto the middle of each circle and leave about an inch of dough around the edges. If the berries are super juicy, use a slotted spoon to remove them from the bowl.
- Sprinkle the chocolate chips on top of the raspberries, divided evenly.
- Pinch the dough up and around the berries to form a small basket.
- Combine the egg and water and brush it onto the edges of the dough.
- Sprinkle the coarse turbinado sugar over the egg wash on each galette.
- Bake 25 - 30 minutes or until the crust is browned.
- Remove from the oven and cool slightly.
- Place the powdered sugar in a small fine mesh strainer and shake gently over each galette. Click for a small fine mesh strainer.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 920Total Fat: 58gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 142mgSodium: 104mgCarbohydrates: 98gFiber: 9gSugar: 55gProtein: 10g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
