Chocolate Raspberry Tart

The Chocolate Raspberry Tart is an elegant dessert featuring a crisp, buttery crust filled with silky smooth dark chocolate ganache, topped with fresh, vibrant raspberries. It’s rich, refined, and perfect for special occasions or as a showstopping treat any time.

Why You’ll Love This Recipe

• Deep chocolate flavor balanced by the tart brightness of fresh raspberries
• Visually stunning with minimal effort
• Easy to make ahead and serve later
• Customizable crust and chocolate options
• Ideal for holidays, dinner parties, or romantic evenings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsalted butter (cold and cubed)
• Granulated sugar
• Salt
• Egg yolk
• Dark chocolate (60–70% cocoa), chopped or chips
• Heavy cream
• Fresh raspberries
• Optional: raspberry jam, honey, or liqueur for added flavor

directions

1. Make the tart crust
   • Combine flour, sugar, and salt in a bowl. Cut in butter until crumbly. Add egg yolk and mix to form a dough.
   • Press into a tart pan, prick with a fork, chill, and blind bake at 350°F (175°C) for 20–25 minutes until lightly golden. Let cool.
2. Prepare the ganache filling
   • Heat cream until just simmering, then pour over chopped chocolate. Let sit for a minute, then stir until smooth and glossy.
   • (Optional) Stir in a teaspoon of raspberry liqueur or honey.
3. Assemble the tart
   • (Optional) Spread a thin layer of raspberry jam on the crust.
   • Pour the ganache into the cooled crust and smooth the top. Chill in the fridge for 1–2 hours until set.
4. Add raspberries
   • Once the ganache is firm, arrange raspberries on top. Optionally, brush with warmed jam for a glossy finish.
5. Serve
   • Slice with a hot knife for clean edges and serve chilled or at room temperature.

Servings and timing

• Servings: 8–12 slices
• Prep time: 20–30 minutes
• Bake time: 20–25 minutes
• Chill time: 1–2 hours
• Total time: about 2.5 hours

Variations

• Use a cookie crust made from crushed Oreos or graham crackers
• Try white or milk chocolate ganache for a sweeter version
• Add a splash of raspberry or orange liqueur to the ganache
• Top with a mix of berries like blueberries and strawberries
• Make mini tarts for individual servings

storage/reheating

• Store in the refrigerator for up to 3–4 days
• Freeze the tart (without raspberries) for up to 1 month; thaw and top with fresh berries before serving
• Let sit at room temperature for 30 minutes before slicing for best texture

FAQs

Can I use a store-bought crust?

Yes, a pre-baked tart shell or graham cracker crust will work in a pinch.

Can I use milk chocolate instead of dark?

Absolutely—just reduce the cream slightly to keep the ganache firm.

Do I need to blind bake the crust?

Yes, to ensure a crisp, non-soggy base for the ganache.

How do I get a shiny top on the raspberries?

Brush lightly with warmed raspberry jam or a simple sugar glaze.

Can I add other berries?

Yes, blackberries, blueberries, and strawberries all pair well with chocolate.

Can I make this dairy-free?

Use coconut cream and dairy-free chocolate for a vegan-friendly version.

How do I avoid grainy ganache?

Don’t boil the cream—just heat until steaming and stir gently for a smooth finish.

Can I make this in advance?

Yes, it keeps well in the fridge. Add fresh raspberries just before serving.

Why did my crust shrink?

Make sure to chill the dough before baking and don’t overwork it.

How do I cut clean slices?

Use a sharp knife warmed in hot water, wiping clean between cuts.

Conclusion

Chocolate Raspberry Tart combines the indulgence of rich chocolate ganache with the fresh zing of raspberries in a buttery, crisp shell. This dessert is a stunning yet simple way to impress your guests or treat yourself to something truly special.

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