Chocolate Raspberry Tart (Printable)

A luscious chocolate tart topped with fresh raspberries and a smooth ganache filling.

# 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)

# How to Make It:

01 - Preheat oven to 350°F. Have ready a 9-inch tart pan with removable bottom.
02 - Whisk together flour, cocoa powder, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water; mix until dough comes together. Add more water if needed, 1 teaspoon at a time.
03 - Press dough evenly into the tart pan. Prick bottom with a fork. Freeze for 10 minutes.
04 - Line crust with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment; bake 5 more minutes. Cool completely.
05 - 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.
06 - Pour ganache into cooled tart shell. Smooth top with a spatula. Chill for at least 1 hour until ganache is set.
07 - Arrange raspberries on top. Dust with powdered sugar if desired. Slice and serve at room temperature.

# Expert Suggestions:

01 -
  • The press-in crust means no rolling pin required and zero stress about dough cracking
  • That glossy ganache sets up beautifully and holds its shape even in warm weather
  • Fresh berries make it look like you spent hours when assembly takes literally five minutes
02 -
  • The dough might seem impossibly dry at first but resist the urge to add too much water it comes together as you press it into the pan
  • Room temperature ganache pours better but warm ganache and a cold crust can cause spots where the filling seizes up slightly
  • Fresh berries should go on the same day youre serving otherwise theyll start to weep and make the chocolate look sad
03 -
  • Chill your mixing bowl and pastry cutter for 10 minutes before making the crust especially if your kitchen runs warm
  • Sift your cocoa powder over the flour instead of dumping it in to prevent those frustrating little lumps

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