Description
A decadent Chocolate Raspberry Tart featuring a rich chocolate crust, silky dark chocolate ganache filling, and fresh raspberries on top. This elegant dessert combines intense chocolate flavor with a bright fruit topping, perfect for special occasions or an indulgent treat.
Ingredients
Scale
For the Chocolate Crust:
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 cup (25 g) cocoa powder
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 1–2 tbsp cold water
For the Chocolate Ganache Filling:
- 8 oz (225 g) dark chocolate (70% cocoa recommended), chopped
- 3/4 cup (180 ml) heavy cream
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For the Topping:
- 1 1/2 cups (150 g) fresh raspberries
- Optional: powdered sugar for dusting
Instructions
- Make the Chocolate Crust: In a bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Mix in the egg yolk and 1 tablespoon of cold water, adding an additional tablespoon if necessary, until the dough comes together. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.
- Bake the Crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough evenly and fit it into a 9-inch tart pan with a removable bottom. Prick the base of the crust with a fork to prevent bubbling. Bake the crust for 15 to 20 minutes until firm and set. Remove from the oven and let it cool completely on a wire rack.
- Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 1 to 2 minutes to allow the chocolate to soften, then stir gently until you have a smooth, glossy ganache. Stir in the softened butter and vanilla extract until fully incorporated.
- Assemble the Tart: Pour the prepared ganache into the cooled tart crust, using a spatula to smooth the top evenly. Place the tart in the refrigerator and chill for 1 to 2 hours until the ganache has fully set and firmed up.
- Add Raspberries: Just before serving, arrange the fresh raspberries evenly on top of the set ganache. Optionally, dust the tart lightly with powdered sugar to add a touch of sweetness and decorative finish.
Notes
- Use high-quality dark chocolate with at least 70% cocoa for the best flavor in the ganache.
- Chilling the dough before baking helps prevent shrinkage during baking.
- Ensure the crust is completely cool before pouring the ganache to avoid melting it.
- The tart can be made a day in advance and kept refrigerated, but add raspberries right before serving for freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
