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Chocolate Raspberry Tart

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A decadent chocolate tart with a crisp pastry crust, filled with smooth dark chocolate ganache and topped with fresh raspberries for a vibrant finish.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ⅓ cup granulated sugar
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2–3 tbsp ice water
  • 8 oz dark chocolate (70%), chopped
  • ½ cup heavy cream
  • 2 tbsp unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries (plus extra for garnish)

Instructions

  1. In a bowl, whisk flour, cocoa powder, sugar, and salt.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Stir in egg yolk and 2 tbsp ice water until dough holds together; add extra water if needed.
  4. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  5. Preheat oven to 350 °F (175 °C). Roll out dough and press into a 9-inch tart pan; trim edges and dock with a fork.
  6. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and paper, bake another 8–10 minutes until set. Cool completely.
  7. Place chopped chocolate in a heatproof bowl. Heat cream until simmering, pour over chocolate, stir until smooth.
  8. Whisk in butter and vanilla until glossy. Pour ganache into cooled crust and smooth the top.
  9. Arrange raspberries over ganache. Chill at least 1 hour (better 2–3 hours) until set.
  10. Remove from tart pan, garnish with extra raspberries, slice and serve chilled.

Notes

  • Use 60–70% cocoa chocolate for a balanced flavor.
  • Docking crust prevents puffing during blind bake.
  • Chill tart fully before slicing for clean cuts.
  • Leftover tart keeps in fridge for up to 3 days.
  • Optionally dust with powdered sugar before serving.

Nutrition

Find it online: https://ukfinda.com/chocolate-raspberry-tart/