Chocolate Raspberry Tart

The moment I pulled this tart from the refrigerator, I knew something magical had happened. The chocolate shell had darkened to an almost-black gloss, and when I tapped it gently with a knife, it sang back that perfect, brittle sound that means you have nailed the crust. My kitchen smelled like a Parisian patisserie.

I first made this for a dinner party where I had promised something spectacular but completely underestimated how much time I would have. The ganache came together in ten frantic minutes, and I slid the tart into the fridge with thirty minutes to spare before guests arrived. They are still talking about it three years later.

Ingredients

• 1 1/4 cups (160 g) all-purpose flour: The foundation of your crust, providing structure without toughness
• 1/4 cup (30 g) unsweetened cocoa powder: Deep chocolate flavor in the crust that pairs beautifully with the filling
• 1/2 cup (60 g) powdered sugar: Dissolves more easily than granulated, ensuring a tender, melt-in-your-mouth texture
• 1/4 tsp salt: Essential to balance the sweetness and amplify chocolate flavor
• 1/2 cup (115 g) unsalted butter, cold and cubed: Must be refrigerator-cold for a flaky, tender crust that does not spread
• 1 large egg yolk: Richness and binding power without adding excess moisture
• 2 tbsp cold water: Just enough to bring the dough together without making it tough
• 8 oz (225 g) bittersweet or semisweet chocolate, finely chopped: The star of the show. Finely chopped ensures smooth melting
• 1 cup (240 ml) heavy cream: Creates that luxurious ganache texture that sets perfectly
• 2 tbsp unsalted butter, softened: Adds gloss and silkiness to the finished ganache
• 1 tsp pure vanilla extract: Rounds out the chocolate flavor and adds aromatic depth
• 1 1/2 cups (200 g) fresh raspberries: Bright, tart, and beautiful. The perfect counterpoint to all that chocolate

Instructions

Prepare your crust:

Preheat oven to 350°F (175°C) and generously grease a 9-inch tart pan with a removable bottom. This step matters more than you think.

Whisk the dry ingredients:

In a medium bowl, whisk together flour, cocoa powder, powdered sugar, and salt until uniformly combined. No streaks of cocoa should remain visible.

Cut in the butter:

Using a pastry cutter or your clean fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. The butter must stay cold.

Bring the dough together:

Add egg yolk and cold water, mixing gently until the dough just comes together. It will look crumbly but should hold together when squeezed.

Press and chill:

Press the dough evenly into the bottom and up the sides of your tart pan. Prick all over with a fork, then freeze for exactly 15 minutes. This prevents shrinking.

Bake to perfection:

Bake for 18 to 20 minutes until the crust is set and dry to the touch. Let cool completely in the pan on a wire rack.

Make the ganache:

Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes undisturbed.

Finish the filling:

Stir the chocolate and cream mixture gently until completely smooth. Add butter and vanilla, stirring until glossy and combined.

Assemble and set:

Pour ganache into your cooled crust. Smooth the top with an offset spatula, then refrigerate for at least 2 hours until firm.

Add the finishing touch:

Arrange fresh raspberries in concentric circles or a casual scatter over the set ganache. Dust with powdered sugar just before serving.

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There is something profoundly satisfying about a tart that looks like it came from a professional kitchen but tastes like home. The first time I served this, my friend Sarah took one bite, closed her eyes, and said nothing for a full minute. That is the highest compliment I know.

Making It Your Own

While this recipe is stunning as written, I have discovered small variations that make it uniquely yours depending on the occasion or season. Sometimes the best recipes are the ones you make your own through tiny, thoughtful tweaks.

Timing Is Everything

The most critical step is the chilling time for the crust. I once tried rushing this and ended up with a slumped, misshapen shell. The fifteen minutes in the freezer feel like an eternity when you are in a hurry, but they make the difference between amateur and exceptional.

Serving Suggestions

This tart needs no accompaniment, but if you want to elevate it further, consider these serving ideas that I have gathered over years of making this for different occasions and palates.

• A small dollop of crème fraîche on the side cuts the sweetness beautifully
• Pair with ruby port or espresso for an adult dessert course
• Let it sit at room temperature for fifteen minutes before serving for the silkiest texture

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This is the tart that proves patience pays off in the kitchen. Every chilling step, every careful stir, every moment of restraint leads to something extraordinary.

Recipe FAQs

→ How do I achieve a perfectly crisp chocolate crust?

Use cold butter and mix until coarse crumbs form without overworking. Chilling the dough before baking helps maintain crispness.

→ What chocolate works best for the ganache filling?

Bittersweet or semisweet chocolate gives a rich flavor while balancing the raspberries' freshness.

→ Can I prepare this tart in advance?

Yes, chilling the tart for at least 2 hours allows the ganache to set and flavors to meld beautifully.

→ Are there alternatives to fresh raspberries for topping?

You can use mixed berries or add a layer of raspberry jam under the ganache for extra depth.

→ How should I store leftovers to keep freshness?

Cover the tart and refrigerate. Consume within 2-3 days for best texture and flavor.