Chocolate Raspberry Tart

The first time I made this tart, I'd invited my new neighbors over for dinner and was panic-struck when I realized my chocolate cake had collapsed in the oven. With twenty minutes before they arrived, I frantically scoured my pantry and found everything I needed to throw together this chocolate raspberry situation instead. They left asking for the recipe, and honestly, it's become my go-to rescue dessert ever since.

Last summer, my niece helped me arrange the raspberries on top, creating these perfect little concentric circles that looked almost too pretty to eat. We sat on the back porch with slices of this tart, watching fireflies and talking about nothing important, and I remember thinking this is exactly what summer evenings should taste like.

Ingredients

• 1 1/4 cups all-purpose flour: Gives the crust structure and that classic sandy texture that only flour can provide
• 1/4 cup powdered sugar: Dissolves beautifully into the dough for a tender, sweet pastry that won't be tough
• 1/4 tsp salt: Wakes up all the flavors and keeps the chocolate from tasting flat
• 1/2 cup unsalted butter: Must be cold cold cold to create those flaky layers we're after
• 1 large egg yolk: Adds richness and helps bind everything together without making the crust hard
• 2 to 3 tbsp cold water: Start with less and add only what you need to bring the dough together
• 8 oz bittersweet chocolate: I've used both bittersweet and semisweet and both work beautifully
• 3/4 cup heavy cream: Creates that silky smooth ganache texture we all love
• 2 tbsp unsalted butter: Room temperature please, it gives the ganache gorgeous shine
• 1 tsp pure vanilla extract: Rounds out the chocolate flavor beautifully
• Pinch of salt: Trust me, chocolate needs salt to taste like chocolate
• 1 1/2 cups fresh raspberries: Look for plump, deeply colored berries without any mushy spots
• 2 tbsp raspberry jam: Optional but gives the berries that professional glossy finish

Instructions

Make the crust:

Pulse the flour, powdered sugar, and salt in your food processor until they're well combined, then add those cold butter cubes and pulse until the mixture looks like coarse crumbs with some pea-sized bits remaining.

Bring it together:

Add the egg yolk and two tablespoons of cold water, pulsing just until the dough starts to clump together, adding more water only if needed and the dough still looks dry.

Chill out:

Turn the dough onto plastic wrap, form it into a disk, wrap tightly, and let it rest in the fridge for at least thirty minutes.

Preheat and prep:

Heat your oven to 350 degrees F while you roll the dough out on a lightly floured surface to fit your nine inch tart pan.

Line the pan:

Gently press the dough into the tart pan, trim any excess, and prick the base all over with a fork.

Blind bake:

Line with parchment and fill with pie weights or dried beans, baking for fifteen minutes, then remove the weights and parchment and bake five more minutes until lightly golden.

Start the ganache:

Put your chopped chocolate in a heatproof bowl while you heat the cream in a saucepan until it's just barely simmering.

Make it glossy:

Pour the hot cream over the chocolate and let it sit for two minutes, then add the butter, vanilla, and salt before whisking until completely smooth and glossy.

Fill and chill:

Pour that beautiful ganache into your cooled tart shell, smooth the top, and refrigerate for at least one hour until completely set.

Finish with flair:

Arrange your fresh raspberries however you like and brush them with warmed raspberry jam if you want that professional shine.

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This was the dessert I made for my mother's birthday last year, and she kept saying between bites that it was better than anything she'd had in Paris. The way the bright raspberries pop against all that dark chocolate just makes people happy, I think.

Getting That Perfect Crust

I've learned that working quickly once you add the water to your dough is crucial. The warmth from your hands starts melting that butter, and you lose those gorgeous flaky layers. If your dough feels too soft at any point, just pop it back in the fridge for ten minutes.

Ganache Secrets

The quality of chocolate really matters here since it's the star of the show. I've used grocery store chocolate chips in a pinch, but a good bar of chocolate chopped into pieces melts so much more smoothly. Also, resist the urge to whisk vigorously or you'll incorporate air bubbles.

Make Ahead Magic

You can make the crust a day ahead and keep it wrapped in the fridge, or even freeze it for up to a month. The ganache also holds up beautifully for two days in the refrigerator, though I'd add those raspberries the same day you serve so they stay fresh and perky.

• Use room temperature berries for easier arranging
• Let the tart sit at room temperature for twenty minutes before serving
• A sharp knife dipped in hot water cuts clean slices every time

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This tart has become my signature for a reason it never fails to impress and somehow tastes even better the next day for breakfast. Hope it brings you as many joyous moments as it has me.

Recipe Questions & Answers

→ What type of chocolate is best for the ganache?

Bittersweet or semisweet chocolate works best, offering a balanced richness without overpowering sweetness.

→ How do I achieve a crisp tart crust?

Chilling the dough before rolling and baking it blind with pie weights helps maintain a crisp and flaky texture.

→ Can I substitute fresh raspberries?

Fresh raspberries are preferred for their bright flavor, but other berries like strawberries or blackberries can be used.

→ Is it necessary to glaze the berries?

Glazing adds shine and a touch of sweetness but is optional depending on your presentation preference.

→ How long should the tart chill before serving?

Chilling for at least one hour allows the ganache to set properly and flavors to meld beautifully.