Chocolate Raspberry Tart (Print Version)
Luscious tart with crisp chocolate crust, smooth ganache, and fresh raspberries.
# What You'll Need:
→ Chocolate Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/3 cup powdered sugar
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 2-3 tbsp ice water
→ Chocolate Ganache Filling
08 - 8 oz bittersweet or semisweet chocolate, finely chopped
09 - 1 cup heavy cream
10 - 2 tbsp unsalted butter, cut into pieces
11 - 1 tsp pure vanilla extract
→ Topping
12 - 1 1/2 cups fresh raspberries
13 - 1 tbsp powdered sugar (optional, for dusting)
# Steps:
01 - Preheat the oven to 350°F (175°C).
02 - In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt.
03 - Cut in cold butter until mixture resembles coarse crumbs.
04 - Add egg yolk and 2 tbsp ice water; mix until dough comes together. Add more water if needed, 1 tsp at a time.
05 - Press dough evenly into a 9-inch tart pan with removable bottom. Prick bottom with a fork.
06 - Chill crust in freezer for 10 minutes.
07 - Line crust with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment; bake 5 more minutes. Cool completely.
08 - To make ganache, heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then whisk until smooth. Add butter and vanilla; stir until glossy.
09 - Pour ganache into cooled tart shell. Smooth top with a spatula.
10 - Chill tart for at least 1 hour until ganache is set.
11 - Arrange raspberries on top. Dust with powdered sugar if desired.
12 - Slice and serve at room temperature.
# Expert Tips:
01 -
- The chocolate crust stays miraculously crisp even after days in the fridge
- The ganache sets up perfectly glossy without any tempering tricks
02 -
- Hot filling meets cold crust creates cracks; always let the crust cool completely before adding ganache
- Room temperature ganache pours more evenly and sets smoother than chilled
03 -
- Warm your knife under hot water and dry it between slices for the cleanest cuts
- Place the tart on a warmed serving platter to help it come to room temperature faster