Chocolate Raspberry Tart Delight (Printable)

A luscious tart featuring crisp chocolate crust, smooth ganache, and fresh raspberries topping.

# What You'll Need:

→ Chocolate Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/3 cup powdered sugar
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 2–3 tbsp ice water

→ Chocolate Ganache Filling

08 - 8 oz bittersweet or semisweet chocolate, finely chopped
09 - 1 cup heavy cream
10 - 2 tbsp unsalted butter, cut into pieces
11 - 1 tsp pure vanilla extract

→ Topping

12 - 1 1/2 cups fresh raspberries
13 - 1 tbsp powdered sugar (optional, for dusting)

# How to Make It:

01 - Preheat the oven to 350°F.
02 - In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt.
03 - Cut in cold butter until mixture resembles coarse crumbs.
04 - Add egg yolk and 2 tbsp ice water; mix until dough comes together. Add more water if needed, 1 tsp at a time.
05 - Press dough evenly into a 9-inch tart pan with removable bottom. Prick bottom with a fork.
06 - Chill crust in freezer for 10 minutes.
07 - Line crust with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment; bake 5 more minutes. Cool completely.
08 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then whisk until smooth. Add butter and vanilla; stir until glossy.
09 - Pour ganache into cooled tart shell. Smooth top with a spatula.
10 - Chill tart for at least 1 hour until ganache is set.
11 - Arrange raspberries on top. Dust with powdered sugar if desired.
12 - Slice and serve at room temperature.

# Expert Advice:

01 -
  • The contrast of crisp chocolate crust against silky smooth ganache makes every bite feel like a special occasion
  • It looks incredibly elegant but comes together with mostly pantry staples
  • You can make it a day ahead which means zero stress when entertaining
02 -
  • Chilling the dough before baking prevents shrinking which is the most common problem with tart crusts
  • Room temperature chocolate ganache slices cleaner so do not serve this straight from the fridge
  • The ganache should be warm but not hot when you pour it or it will make the crust soggy
03 -
  • Use a kitchen scale to measure your flour because too much flour makes the crust tough instead of tender
  • Let the ganache cool for 5 minutes before pouring so it is thick enough to stay smooth on top

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