Chocolate Raspberry Tart (Printable Version)

A crisp crust with rich chocolate ganache and fresh raspberries for a luscious dessert 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 cold unsalted butter, 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)

# How-To:

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

# Expert Hints:

01 -
  • The contrast between silky smooth chocolate and bright tart berries creates that perfect bite you never want to end
  • You can make the crust and ganache ahead of time, so final assembly takes literally minutes
02 -
  • Chilling the dough is not optional, skipping it makes the crust shrink and bake unevenly every single time
  • Letting the cream sit on the chocolate for those two minutes before stirring prevents grainy ganache
  • The tart shell must be completely cool before you add the ganache or it will melt and slide right off
03 -
  • If your ganache separates, whisk in a teaspoon of cold cream and it will come back together
  • Use the back of a spoon to smooth the ganache surface for the cleanest look

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