CategoryDesserts
This Raspberry Chocolate Tart is a decadent dessert that combines a crisp chocolate crust with a velvety chocolate ganache filling, topped with fresh raspberries for a burst of flavor. It's an elegant centerpiece perfect for dinner parties or special occasions.
For the Chocolate Crust
1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ cup unsalted butter (cold, diced)
⅓ cup powdered sugar
1 egg yolk
2 tbsp cold water
For the Chocolate Ganache
1 cup heavy cream
8 oz semi-sweet or dark chocolate (chopped)
2 tbsp unsalted butter (softened)
For Garnish
1 cup fresh raspberries
Powdered sugar (for dusting)
Fresh mint leaves (optional)
Make the Chocolate Crust
1
- Prepare Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, and powdered sugar.
- Add Butter:
- Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Incorporate Wet Ingredients:
- Add the egg yolk and 1 tablespoon of cold water. Mix until the dough comes together. If needed, add another tablespoon of water.
- Chill the Dough:
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll and Bake:
- Roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Press it into the pan and trim the edges. Prick the base with a fork, line with parchment paper, and fill with pie weights or beans.
- Bake at 350°F (175°C) for 15 minutes, remove the weights, and bake for an additional 5 minutes. Let cool completely.
Make the Chocolate Ganache
2
- Heat the Cream:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
- Melt the Chocolate:
- Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy.
- Add Butter:
- Stir in the softened butter until fully incorporated.
Assemble the Tart
3
- Fill the Crust:
- Pour the ganache into the cooled tart shell, spreading it evenly with a spatula.
- Set the Tart:
- Let the tart sit at room temperature for 30 minutes, then refrigerate for 2 hours, or until the ganache is firm.
Garnish and Serve
4
- Add Raspberries:
- Arrange fresh raspberries on top of the tart in a circular pattern.
- Dust with Sugar:
- Lightly dust with powdered sugar and garnish with fresh mint leaves, if desired.
- Slice and Serve:
- Serve chilled or at room temperature.
Pro Tips
5
- Make Ahead: The tart can be made up to 2 days in advance. Add the raspberries and powdered sugar just before serving.
- Alternative Crust: Use a graham cracker crust or a store-bought chocolate crust for a quicker option.
- Flavor Boost: Add a teaspoon of vanilla extract or a splash of liqueur (such as Grand Marnier) to the ganache for extra flavor.
Ingredients
For the Chocolate Crust
1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ cup unsalted butter (cold, diced)
⅓ cup powdered sugar
1 egg yolk
2 tbsp cold water
For the Chocolate Ganache
1 cup heavy cream
8 oz semi-sweet or dark chocolate (chopped)
2 tbsp unsalted butter (softened)
For Garnish
1 cup fresh raspberries
Powdered sugar (for dusting)
Fresh mint leaves (optional)
Directions
Make the Chocolate Crust
1
- Prepare Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, and powdered sugar.
- Add Butter:
- Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Incorporate Wet Ingredients:
- Add the egg yolk and 1 tablespoon of cold water. Mix until the dough comes together. If needed, add another tablespoon of water.
- Chill the Dough:
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll and Bake:
- Roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Press it into the pan and trim the edges. Prick the base with a fork, line with parchment paper, and fill with pie weights or beans.
- Bake at 350°F (175°C) for 15 minutes, remove the weights, and bake for an additional 5 minutes. Let cool completely.
Make the Chocolate Ganache
2
- Heat the Cream:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
- Melt the Chocolate:
- Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy.
- Add Butter:
- Stir in the softened butter until fully incorporated.
Assemble the Tart
3
- Fill the Crust:
- Pour the ganache into the cooled tart shell, spreading it evenly with a spatula.
- Set the Tart:
- Let the tart sit at room temperature for 30 minutes, then refrigerate for 2 hours, or until the ganache is firm.
Garnish and Serve
4
- Add Raspberries:
- Arrange fresh raspberries on top of the tart in a circular pattern.
- Dust with Sugar:
- Lightly dust with powdered sugar and garnish with fresh mint leaves, if desired.
- Slice and Serve:
- Serve chilled or at room temperature.
Pro Tips
5
- Make Ahead: The tart can be made up to 2 days in advance. Add the raspberries and powdered sugar just before serving.
- Alternative Crust: Use a graham cracker crust or a store-bought chocolate crust for a quicker option.
- Flavor Boost: Add a teaspoon of vanilla extract or a splash of liqueur (such as Grand Marnier) to the ganache for extra flavor.
Notes
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