Chocolate Raspberry Tart (Printable)
A crisp chocolate crust filled with silky ganache and topped with fresh raspberries for a balanced 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 unsalted butter, cold and 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 until mixture resembles coarse crumbs.
02 - Add egg yolk and ice water, mixing gently until dough comes together. Shape into a disk, wrap tightly, and refrigerate for 30 minutes.
03 - Roll out dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trimming edges evenly. Prick base thoroughly with a fork.
04 - Freeze crust for 10 minutes while preheating oven to 350°F. Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and bake 10 more minutes until set. Cool completely.
05 - Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl. Let stand for 2 minutes, then stir until completely smooth. Add butter and vanilla, mixing until glossy.
06 - Pour ganache into cooled crust, smoothing the top. Refrigerate for 1 hour until fully set.
07 - Arrange fresh raspberries decoratively on top. For a glossy finish, warm raspberry jam and gently brush over berries. Dust with powdered sugar if desired.
# Expert Hacks:
01 -
- The chocolate crust stays impossibly crisp even after chilling in the refrigerator overnight
- Fresh raspberries cut through the richness so every bite feels balanced not overwhelming
- People will assume you spent hours on this when most of the time is just hands free chilling
02 -
- Never pour hot ganache into a warm crust or the texture will turn soft and fudgey instead of firm and sliceable
- The tart crust needs to cool completely before filling or the chocolate will melt and lose that clean edge
- Fresh raspberries release moisture quickly so add them no more than 4 hours before serving
03 -
- Place your tart pan on a baking sheet before filling so you can move it easily without spilling
- Make the crust and ganache up to 2 days ahead but add raspberries the same day you serve