Description
This Chocolate Raspberry Tart is an elegant and indulgent dessert featuring a buttery, crisp tart crust filled with rich dark chocolate ganache and topped with fresh raspberries. Perfect for special occasions or anytime you crave a sophisticated sweet treat.
Ingredients
Scale
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 to 2 tablespoons cold water
For the Chocolate Ganache Filling
- 10 ounces dark chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Topping
- 2 cups fresh raspberries
- 1 tablespoon powdered sugar for dusting (optional)
Instructions
- Prepare the tart pan: Preheat the oven to 350°F and lightly grease a 9-inch tart pan with a removable bottom to prevent sticking.
- Make the crust dough: In a food processor, combine the flour and powdered sugar, pulsing briefly to mix. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water and pulse until the dough begins to come together, adding up to 1 more tablespoon water if needed to form a cohesive dough.
- Form the tart shell: Press the dough evenly along the bottom and sides of the prepared tart pan. Prick the surface lightly with a fork to prevent puffing during baking.
- Bake the crust: Place the tart shell in the preheated oven and bake for 18 to 20 minutes until it turns lightly golden. Remove and allow it to cool completely before adding the filling.
- Prepare the ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes to melt, then stir gently until smooth, glossy, and fully combined.
- Add flavorings: Stir the unsalted butter, vanilla extract, and salt into the chocolate ganache until fully incorporated.
- Assemble the tart: Pour the chocolate ganache into the cooled tart crust and smooth the surface evenly. Arrange fresh raspberries carefully and evenly over the ganache, gently pressing them to adhere without sinking.
- Chill to set: Refrigerate the tart for at least 2 hours to allow the ganache to firm up before serving.
- Serve: Just before serving, optionally dust the tart lightly with powdered sugar for a decorative finish. Allow the tart to sit at room temperature for about 10 minutes for easier slicing.
Notes
- Use high-quality dark chocolate for the richest and best flavor in the ganache.
- This tart can be made a day in advance and stored covered in the refrigerator to save time on the day of serving.
- Letting the tart sit at room temperature for 10 minutes before slicing helps achieve clean, neat cuts.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
