Chocolate Raspberry Tart

The first time I made this tart was for my sister's birthday dinner. I had been testing chocolate crust recipes for weeks, and something about this one just clicked when it came out of the oven dark and fragrant.

Last Valentine's Day, I made six of these tarts for a dinner party. My husband accidentally dropped one while transferring it to the serving platter, and we ended up eating the ruined one straight from the counter with forks. Nobody complained.

Ingredients

• 1 1/4 cups all-purpose flour: The structure that holds everything together; do not substitute with whole wheat or the texture becomes too dense
• 1/4 cup unsweetened cocoa powder: Dutch processed gives the deepest color and smoothest chocolate flavor without bitterness
• 1/3 cup powdered sugar: Creates a tender crumb in the crust and helps it brown slightly in the oven
• 1/4 tsp salt: Crucial for balancing the sweetness and making the chocolate flavor pop
• 1/2 cup cold unsalted butter: Keep this ice cold; warm butter makes a tough crust that shrinks during baking
• 1 large egg yolk: Adds richness and helps the dough bind together without becoming tough
• 2 to 3 tbsp ice water: Add gradually; you want just enough moisture for the dough to hold its shape
• 8 oz bittersweet chocolate: Use a brand you enjoy eating straight; the flavor shines through
• 1 cup heavy cream: Room temperature cream incorporates more smoothly into the chocolate
• 2 tbsp unsalted butter: Room temperature pieces create that silky, glossy finish
• 1 tsp pure vanilla extract: Warm and round out the chocolate flavor
• 1 1/2 cups fresh raspberries: Look for plump, dry berries without any mushy spots
• 1 tbsp powdered sugar: Optional but creates that beautiful bakery finish

Instructions

Prepare your oven and pan:

Preheat oven to 350°F and have your 9-inch tart pan ready; the removable bottom will save your life later.

Mix the dry ingredients:

Whisk flour, cocoa, powdered sugar, and salt in a large bowl until everything is evenly distributed.

Cut in the butter:

Work quickly with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea sized butter pieces remaining.

Bring the dough together:

Add egg yolk and 2 tbsp ice water, mixing gently; add more water only if the dough refuses to hold together when squeezed.

Shape the crust:

Press dough evenly into the tart pan, going up the sides; prick the bottom all over with a fork to prevent bubbling.

Chill thoroughly:

Freeze for 10 minutes; this step prevents the crust from shrinking or puffing in the oven.

Blind bake the crust:

Line with parchment, fill with weights, bake 15 minutes; remove weights and parchment, then bake 5 more minutes until dry.

Heat the cream:

Warm cream in a small saucepan until you see tiny bubbles around the edges; do not let it boil over.

Make the ganache:

Pour hot cream over chopped chocolate, wait 2 minutes, then whisk until completely smooth and glossy.

Add the finish:

Stir in butter and vanilla until incorporated; the mixture should look like liquid silk.

Fill the tart:

Pour ganache into the completely cooled crust; smooth the top with an offset spatula.

Set and decorate:

Chill at least 1 hour until firm; arrange raspberries in concentric circles and dust with sugar if desired.

Serve smart:

Let the tart sit at room temperature for 20 minutes before slicing; the texture and flavor are worth the wait.

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My neighbor asked for this recipe after I brought her a slice when she had surgery. She now makes it every time her grandchildren visit, and they call it the special chocolate raspberry thing.

Making It Ahead

The tart shell can be baked 2 days ahead and stored wrapped at room temperature. The fully assembled tart keeps beautifully in the refrigerator for up to 3 days, though the raspberries are best added within 24 hours of serving.

Choosing Your Chocolate

Between 60 and 70% cocoa percentage gives you that sophisticated bittersweet edge. I have used chocolate chips in a pinch, but chopped baking bars melt into something noticeably smoother and more refined.

Perfecting That Crust

Press the dough into the pan using the flat bottom of a measuring cup for even thickness. Dock it thoroughly with your fork, and never skip the chilling step before it goes into the oven.

• If your crust cracks after baking, patch it with a little melted chocolate before filling
• Brush the baked crust with egg white before adding the ganache for extra waterproofing
• Use pie weights or dried beans; anything lighter will not keep the crust from puffing

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This is the dessert that proves simple ingredients, handled with care, can become something extraordinary.

Recipe FAQs

→ What type of chocolate is best for the ganache?

Bittersweet or semisweet chocolate works best, providing a deep chocolate flavor with balanced sweetness.

→ How do I achieve a crisp crust for this tart?

Chilling the dough before baking and blind baking the crust with pie weights ensures a firm, crisp base that holds the filling well.

→ Can I substitute raspberries with other fruits?

Yes, fresh strawberries or blackberries make excellent alternatives that complement the ganache's richness.

→ How long should the tart be chilled before serving?

Chill for at least one hour to allow the ganache to set firmly and flavors to meld beautifully.

→ What is the purpose of adding butter and vanilla to the ganache?

Butter adds silkiness and shine to the ganache, while vanilla enhances the overall flavor depth.