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Raspberry Chocolate Tart

Yields8 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

Raspberry Chocolate Tart

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.

Nutrition Facts

0 servings

Serving size