Chocolate Raspberry Tart Delight (Print)

Rich chocolate ganache in crisp pastry topped with fresh raspberries for perfect sweet-tart harmony.

# What You Need:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2–3 tbsp cold water

→ Chocolate Ganache

07 - 8 oz bittersweet or semisweet chocolate, chopped
08 - 3/4 cup heavy cream
09 - 2 tbsp unsalted butter, room temperature
10 - 1 tsp pure vanilla extract
11 - Pinch of salt

→ Topping

12 - 1 1/2 cups fresh raspberries
13 - 2 tbsp raspberry jam (optional, for glaze)

# How To Make It:

01 - In a food processor, pulse flour, powdered sugar, and salt until combined. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and 2 tbsp cold water; pulse until dough just comes together. Add another tbsp water if needed. Turn dough onto plastic wrap, form into a disk, wrap, and chill for 30 minutes.
02 - Preheat oven to 350°F.
03 - Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan, trim excess, and prick the base with a fork.
04 - Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 5 minutes more until lightly golden. Cool completely.
05 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until just simmering, then pour over chocolate. Let sit 2 minutes. Add butter, vanilla, and salt, then whisk until smooth and glossy.
06 - Pour ganache into cooled tart shell, smoothing the top. Chill in the refrigerator for at least 1 hour until set.
07 - Arrange fresh raspberries decoratively over the ganache. For a shiny finish, gently warm raspberry jam and brush over the berries.

# Expert Advice:

01 -
  • The chocolate shell snaps like a dream when you cut into it, revealing that silky ganache inside
  • Fresh raspberries cut through all that richness so you never feel overwhelmed
  • Looks like you spent hours at pastry school but comes together faster than youd believe
02 -
  • If your ganache ever looks grainy or separated, whisk in a teaspoon of warm cream one drop at a time and it will come back together
  • The tart needs to chill completely before slicing or the ganache will ooze out instead of holding its shape beautifully
03 -
  • Use a warm knife, dipping it in hot water and wiping between slices, for the cleanest cuts that show off all the beautiful layers
  • Bring the tart to room temperature for about 20 minutes before serving—the texture transforms from good to absolutely ethereal

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