Chocolate Raspberry Tart (Print Version)
A crisp chocolate crust filled with silky ganache and topped with fresh raspberries for a rich fruity finish.
# What You'll Need:
→ Chocolate Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 2 tablespoons cold water
→ Chocolate Ganache Filling
08 - 8 oz bittersweet or semisweet chocolate, finely chopped
09 - 1 cup heavy cream
10 - 2 tablespoons unsalted butter, softened
11 - 1 teaspoon pure vanilla extract
→ Topping
12 - 1 1/2 cups fresh raspberries
13 - Powdered sugar for dusting, optional
# Steps:
01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt until combined.
03 - Using a pastry cutter or your fingers, cut cold butter into the dry mixture until it resembles coarse crumbs.
04 - Add egg yolk and cold water. Mix until dough just comes together. Press into the bottom and up the sides of the tart pan.
05 - Prick crust with a fork. Freeze for 15 minutes. Bake for 18-20 minutes until set. Cool completely.
06 - Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth.
07 - Stir in butter and vanilla extract until glossy and incorporated.
08 - Pour ganache into cooled crust. Smooth the top. Refrigerate for at least 2 hours until set.
09 - Arrange fresh raspberries on top of set ganache. Dust with powdered sugar if desired before serving.
# Expert Tips:
01 -
- The contrast between that shatteringly crisp cocoa crust and the silkiest ganache you will ever taste
- Fresh raspberries cut through the richness like a bright knife, making each impossibly decadent
02 -
- Hot cream can scorch chocolate if it boils violently. Simmer gently until you see tiny bubbles around the edges.
- Room temperature raspberries will weep onto your ganache. Keep them chilled until the very last moment.
03 -
- Chill your tart pan in the freezer before pressing in the dough for easier handling
- Use an offset spatula to smooth the ganache. It creates that professional glass-like finish.