Chocolate Raspberry Tart (Printable)
A luscious tart with crisp chocolate crust, smooth ganache filling, and fresh raspberries balancing rich and fruity notes.
# What You'll Need:
→ Chocolate Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 2 tablespoons cold water
→ Chocolate Ganache Filling
08 - 8 ounces bittersweet or semisweet chocolate, finely chopped
09 - 1 cup heavy cream
10 - 2 tablespoons unsalted butter, softened
11 - 1 teaspoon pure vanilla extract
→ Topping
12 - 1 1/2 cups fresh raspberries
13 - Powdered sugar for dusting
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - Whisk together flour, cocoa powder, powdered sugar, and salt in a bowl.
03 - Cut cold butter into flour mixture using a pastry cutter or fingers until coarse crumbs form.
04 - Add egg yolk and cold water. Mix until dough just comes together. Press into bottom and up sides of tart pan.
05 - Prick crust with fork. Freeze for 15 minutes.
06 - Bake for 18-20 minutes until set. Cool completely.
07 - Place chopped chocolate in heatproof bowl. Heat cream in saucepan until simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth.
08 - Stir in butter and vanilla extract until glossy.
09 - Pour ganache into cooled crust. Smooth top and refrigerate for at least 2 hours until set.
10 - Arrange fresh raspberries on set ganache. Dust with powdered sugar before serving if desired.
# Expert Advice:
01 -
- The contrast between bittersweet chocolate and tart raspberries keeps everyone coming back for just one more sliver
- That moment when the ganache hits the cooled crust and settles into glossy perfection feels like pure magic
02 -
- The ganache will seem too thin when you first pour it, but it firms up beautifully in the fridge so trust the process
- Room temperature raspberries weep juice onto the ganache, so keep them chilled until the very last moment
03 -
- Brush the baked crust with a thin layer of melted chocolate before adding the ganache to prevent any sogginess
- If your kitchen runs warm, chill the tart pan before pressing in the dough to keep everything firm