Decadent Chocolate Raspberry Tart Recipe
Introduction
This Chocolate Raspberry Tart is a luscious dessert combining rich chocolate ganache with fresh, juicy raspberries atop a crisp tart crust. Its balance of creamy and fruity flavors makes it a perfect treat for any occasion.
Ingredients
- 1 tart crust (pre-baked)
- Chocolate ganache (enough to fill the tart)
- Fresh raspberries (about 1 cup)
Instructions
- Step 1: Pour the chocolate ganache into the pre-baked tart crust, spreading it evenly.
- Step 2: Arrange the fresh raspberries on top of the ganache evenly.
Tips & Variations
- Use a mix of berries like blueberries or strawberries for a colorful variation.
- Chill the tart in the refrigerator for at least an hour to allow the ganache to set properly.
- For extra flavor, sprinkle a little sea salt over the ganache before adding raspberries.
Storage
Store the tart covered in the refrigerator for up to 3 days. Let it sit at room temperature for about 15 minutes before serving to soften the ganache slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart crust from scratch?
Absolutely! A homemade tart crust using flour, butter, sugar, and a pinch of salt works beautifully and adds a personal touch to the dessert.
Is it necessary to chill the tart before serving?
Chilling helps the ganache set firmly and enhances the texture, but if you’re short on time, you can serve it once the ganache is firm enough at room temperature.
PrintDecadent Chocolate Raspberry Tart Recipe
A decadent Chocolate Raspberry Tart featuring a crisp tart crust filled with rich, silky chocolate ganache and topped with fresh, juicy raspberries. This elegant dessert combines the smooth bitterness of dark chocolate with the tart sweetness of raspberries for a delightful treat perfect for any occasion.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Tart Crust
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
Chocolate Ganache
- 8 ounces (225g) dark chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 2 tablespoons unsalted butter, room temperature
Topping
- 1 cup fresh raspberries, washed and drained
Instructions
- Prepare the tart crust: In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until mixture resembles coarse crumbs. Add the egg yolk and pulse, then gradually add ice water, one tablespoon at a time, pulsing until dough begins to come together.
- Chill and roll out dough: Turn the dough onto a lightly floured surface and form into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. After chilling, roll out the dough to fit a 9-inch tart pan, then press it into the pan and trim the edges.
- Bake the crust: Preheat the oven to 350°F (175°C). Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 10 minutes until golden and fully cooked. Allow crust to cool completely.
- Make the chocolate ganache: Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then gently stir until smooth and glossy. Stir in the butter until incorporated.
- Assemble the tart: Pour the chocolate ganache into the cooled tart crust and smooth the surface with a spatula. Allow ganache to set slightly at room temperature or refrigerate for 1 hour until firm enough to hold toppings.
- Add raspberries: Top the set ganache with fresh raspberries arranged evenly across the surface. Serve chilled or at room temperature for best flavor and texture.
Notes
- The tart crust can be made in advance and stored refrigerated for up to 2 days or frozen for longer storage.
- Use high-quality dark chocolate (around 70%) for the ganache to achieve the best rich flavor.
- For a glossy finish, you can warm the ganache slightly before pouring it into the crust.
- Raspberries are delicate; add them just before serving to maintain freshness and prevent moisture from seeping into the ganache.
Keywords: chocolate tart, raspberry dessert, chocolate ganache, tart crust, elegant dessert, French tart
