Chocolate Raspberry Tart Delight (Printable)
A rich chocolate crust filled with smooth ganache and topped with fresh raspberries for a delightful treat.
# Ingredient List:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/3 cup powdered sugar
05 - 1/4 teaspoon salt
06 - 1 large egg yolk
07 - 2 to 3 tablespoons ice water
→ Chocolate Ganache Filling
08 - 7 ounces semi-sweet chocolate, chopped
09 - 3/4 cup heavy cream
10 - 2 tablespoons unsalted butter
→ Topping
11 - 1 1/2 cups fresh raspberries
12 - 1 tablespoon raspberry jam, warmed (optional)
# Directions:
01 - Set the oven to 350°F.
02 - Combine flour, cocoa powder, powdered sugar, and salt in a bowl. Cut in cold, cubed butter until mixture resembles coarse crumbs.
03 - Incorporate egg yolk and ice water until dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
04 - On a lightly floured surface, roll dough and press into a 9-inch tart pan. Trim excess edges.
05 - Prick tart base with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights, bake an additional 5 minutes. Cool completely.
06 - Heat heavy cream to a simmer, pour over chopped chocolate and let stand for 2 minutes. Stir until smooth, then incorporate butter until ganache is glossy.
07 - Pour ganache into cooled crust and smooth the surface. Refrigerate for at least 1 hour until set.
08 - Arrange fresh raspberries over ganache. Optionally, brush with warmed raspberry jam for a glossy finish.
09 - Cut tart into servings and serve chilled or at room temperature.
# Expert Tips:
01 -
- The crisp chocolate crust pairs perfectly with silky ganache and fresh raspberries, giving a balance that feels like sharing a special treat with a close friend
- It's elegant yet surprisingly simple to make, quickly becoming a favorite for celebrations and cozy nights in
02 -
- Don't skip chilling the dough; it makes a world of difference in crispness and ease of handling
- Let the ganache rest a full hour to set properly or the tart will be too soft to slice cleanly
03 -
- Use a pastry blender or your fingers to cut butter into flour for better control over crumb size
- Gently heat cream instead of boiling to avoid seizing the chocolate for ganache