Description
The Chocolate Raspberry Tart is a luscious dessert combining a buttery, crisp tart crust with a rich dark chocolate ganache filling and fresh, tangy raspberries on top. This elegant tart balances intense cocoa flavors with bright fruit accents, perfect for any special occasion or a luxurious treat.
Ingredients
Tart Crust
- All-purpose flour: 1 1/4 cups (150g)
- Granulated sugar: 1/4 cup (50g)
- Salt: 1/4 teaspoon
- Unsalted butter (chilled & cut into pieces): 1/2 cup (113g)
- Egg yolks: 2
- Vanilla extract: 1 teaspoon
Chocolate Filling
- Dark chocolate (60-70% cocoa), chopped: 8 ounces (225g)
- Heavy cream: 3/4 cup (180ml)
- Vanilla extract: 1/2 teaspoon
- Salt: pinch
Topping
- Fresh raspberries: 1 1/2 cups (about 150g)
Instructions
- Prepare the Tart Crust: In a bowl, combine all-purpose flour, granulated sugar, and salt. Cut in the chilled unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add egg yolks and vanilla extract, mixing gently until dough forms. Press the dough evenly into a tart pan and refrigerate for at least 30 minutes to prevent shrinkage during baking.
- Blind Bake the Crust: Preheat your oven to 350°F (175°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans to hold shape. Bake for 15 minutes, remove the weights and parchment, then bake for another 10 minutes or until the crust is golden and crisp. Cool completely before filling.
- Make the Chocolate Filling: Heat the heavy cream until it just starts to simmer. Pour over the chopped dark chocolate in a heatproof bowl. Let sit for one minute, then stir gently until smooth and glossy. Stir in vanilla extract and a pinch of salt. Allow the ganache to cool slightly but stay pourable.
- Assemble the Tart: Pour the chocolate ganache evenly over the cooled tart crust. Carefully arrange fresh raspberries on top, pressing them lightly into the chocolate. Refrigerate for at least two hours to let the filling set.
Notes
- Chill the dough thoroughly before baking to prevent shrinking and ensure a flaky crust.
- Use high-quality chocolate (60-70% cocoa) for the best flavor.
- Avoid overbaking the crust to maintain a tender texture.
- Let the ganache cool to room temperature before pouring to avoid cracking the crust.
- Select ripe but firm raspberries for best texture and appearance.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 350
- Sugar: 22g
- Sodium: 85mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg
Keywords: chocolate tart, raspberry tart, chocolate raspberry dessert, tart recipe, chocolate ganache