Chocolate Raspberry Tart Delight (Printable)

Silky chocolate ganache nestled in a crisp tart crust topped with fresh raspberries for a rich and fruity treat.

# What You'll Need:

→ Chocolate Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup cold unsalted butter, cubed
04 - 1/3 cup powdered sugar
05 - 1/4 tsp salt
06 - 1 large egg yolk
07 - 2-3 tbsp ice-cold water

→ Chocolate Ganache Filling

08 - 8 oz semi-sweet chocolate, finely chopped
09 - 3/4 cup heavy cream
10 - 2 tbsp unsalted butter, room temperature
11 - 1 tsp pure vanilla extract

→ Assembly

12 - 1 1/2 cups fresh raspberries
13 - 1 tbsp raspberry jam, optional
14 - Powdered sugar for dusting, optional

# How to Make It:

01 - Combine flour, cocoa powder, powdered sugar, and salt in a mixing bowl. Add cold cubed butter and rub in with fingertips or use a pastry cutter until mixture resembles coarse crumbs.
02 - Add egg yolk and 2-3 tablespoons ice water, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
03 - Roll out dough on lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trimming edges evenly. Prick base all over with a fork.
04 - Freeze crust for 10 minutes while preheating oven to 350°F. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and continue baking 10 minutes until set. Cool completely.
05 - Heat heavy cream in saucepan until just simmering. Pour over chopped chocolate in a heat-proof bowl. Let stand 2 minutes, then stir until smooth. Add butter and vanilla, mixing until glossy.
06 - Pour ganache into cooled crust, smoothing top with offset spatula. Refrigerate for 1 hour until completely set.
07 - Arrange fresh raspberries atop ganache. For glossy finish, warm raspberry jam and gently brush over berries. Dust with powdered sugar if desired before serving.

# Expert Advice:

01 -
  • The contrast between the snappy cocoa crust and silky ganache is absolutely worth the effort
  • Fresh raspberries cut through the richness so every bite feels balanced not overwhelming
  • It looks stunning but actually comes together faster than you'd expect
02 -
  • The tart dough can be frozen for up to a month so make a double batch and save one for later
  • If your ganache seizes (gets grainy) dont panic whisk in a teaspoon of warm cream at a time until it smooths out
  • This tart tastes best at room temperature so take it out 30 minutes before serving
03 -
  • Make the crust and ganache a day ahead then assemble with fresh berries just before serving
  • Chop your chocolate into uniform pieces so they melt at the same rate preventing any unmelted chunks

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