Chocolate Raspberry Tart (Printable)

Rich chocolate ganache nestled in a crisp crust, topped with fresh tangy raspberries for balance.

# What You Need:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2-3 tablespoons cold water

→ Chocolate Ganache

07 - 8 oz bittersweet or semisweet chocolate, chopped
08 - 3/4 cup heavy cream
09 - 2 tablespoons unsalted butter, room temperature
10 - 1 teaspoon pure vanilla extract
11 - Pinch of salt

→ Topping

12 - 1 1/2 cups fresh raspberries
13 - 2 tablespoons raspberry jam, optional for glaze

# How-To:

01 - Pulse flour, powdered sugar, and salt in a food processor until combined. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water; pulse until dough just comes together, adding another tablespoon of water if necessary. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F.
03 - Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess edges, and prick base with fork tines.
04 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then continue baking 5 minutes until lightly golden. Allow to cool completely.
05 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until just simmering, then pour over chocolate. Let stand for 2 minutes. Add butter, vanilla, and salt, then whisk until completely smooth and glossy.
06 - Pour ganache into cooled tart shell and spread evenly. Refrigerate for at least 1 hour until set.
07 - Arrange fresh raspberries decoratively over the set ganache. If desired, gently warm raspberry jam and brush over berries for a glossy finish.

# Expert Advice:

01 -
  • The chocolate ganache sets up perfectly firm but still melts luxuriously on your tongue
  • Fresh raspberries cut through all that richness so it never feels too heavy
  • The crust comes together in minutes and bakes up incredibly buttery and crisp
02 -
  • Cold butter is non-negotiable for the crust warm butter makes a tough, sad pastry
  • Let the tart shell cool completely before adding the ganache or it will melt and slide right off
  • The ganache needs at least an hour to set but two hours is even better for clean slices
03 -
  • Brush the bottom of your crust with egg white before baking to create a waterproof seal
  • Warm your knife under hot water and wipe dry between slices for picture-perfect servings

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