Description
A rich and indulgent chocolate raspberry tart with a buttery crust and smooth ganache filling.
Ingredients
Scale
- For the Chocolate Crust:
- 1 ½ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 2–3 tablespoons cold water
- For the Chocolate Ganache Filling:
- 8 ounces dark chocolate (60-70% cacao), chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup fresh raspberries
- Powdered sugar (for dusting)
- Fresh mint leaves (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and salt until well combined.
- Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together; if it’s too crumbly, add an additional tablespoon of cold water.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Carefully transfer it to the prepared tart pan, pressing it into the bottom and up the sides.
- Trim any excess dough from the edges with a knife.
- Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment, and bake for an additional 10 minutes, or until the crust is set. Let it cool completely.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.
- Add the softened butter and vanilla extract to the melted chocolate and whisk until smooth and glossy.
- Pour the chocolate ganache filling into the cooled tart crust, spreading it evenly.
- Let the tart sit at room temperature for about 30 minutes, then refrigerate for at least 1 hour to set.
- Once the ganache is set, arrange the fresh raspberries on top of the tart in a decorative pattern.
- Just before serving, dust the tart with powdered sugar for an elegant finish.
- Slice the tart into wedges and serve. This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- For a dairy-free option, use vegan butter.
- For a healthier alternative, substitute granulated sugar with coconut sugar.
- Use semi-sweet or milk chocolate if preferred, adjusting sweetness accordingly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Chocolate Raspberry Tart, Decadent Dessert, Tart Recipe