Decadent Chocolate Raspberry Tart Recipe
Introduction
This Chocolate Raspberry Tart is a delightful dessert combining rich chocolate ganache with fresh, tangy raspberries. Perfect for special occasions or a simple treat, it balances creamy and fruity flavors in every bite.
Ingredients
- 1 tart crust (pre-baked)
- 200g dark chocolate
- 150ml heavy cream
- 150g fresh raspberries
Instructions
- Step 1: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Step 2: Pour the hot cream over the chopped dark chocolate in a bowl and let it sit for 2 minutes to melt.
- Step 3: Stir gently until the mixture is smooth and glossy to create the ganache.
- Step 4: Pour the ganache into the pre-baked tart crust and spread evenly.
- Step 5: Arrange fresh raspberries on top of the ganache while it is still soft.
- Step 6: Refrigerate the tart for at least 2 hours until the ganache is set before serving.
Tips & Variations
- For added texture, sprinkle chopped toasted nuts over the ganache before adding the raspberries.
- Use bittersweet chocolate for a deeper chocolate flavor or milk chocolate for a sweeter tart.
- Try substituting raspberries with strawberries or blueberries for a different fruit twist.
Storage
Store the tart covered in the refrigerator for up to 3 days. Allow it to come to room temperature for about 20 minutes before serving to soften the ganache. Avoid freezing as it may alter the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart crust from scratch?
Yes, a homemade tart crust using flour, butter, sugar, and a pinch of salt works beautifully and adds a personal touch to the tart.
How do I know when the ganache is set?
The ganache is set when it feels firm to the touch and is no longer shiny or jiggly, usually after chilling for at least 2 hours in the refrigerator.
PrintDecadent Chocolate Raspberry Tart Recipe
A decadent Chocolate Raspberry Tart featuring a rich chocolate ganache filling nestled in a buttery tart crust, topped with fresh, juicy raspberries for a perfect balance of sweet and tart flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
Chocolate Ganache Filling
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1 tablespoon unsalted butter, softened
Topping
- 1 cup fresh raspberries
Instructions
- Prepare the Tart Crust: In a mixing bowl, combine the flour and powdered sugar. Cut in the cold, cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add the egg yolk and cold water a teaspoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Blind Bake the Crust: Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim excess. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for another 10 minutes or until golden. Let cool completely.
- Make the Ganache Filling: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour hot cream over chocolate and let sit for 2 minutes, then stir gently until smooth and glossy. Stir in softened butter until fully incorporated.
- Fill the Tart: Pour the chocolate ganache into the cooled tart crust, smoothing the top with a spatula. Refrigerate the tart for at least 2 hours or until ganache is set.
- Add the Raspberry Topping: Once ganache is firm, arrange fresh raspberries evenly over the tart surface. Serve chilled or at room temperature.
Notes
- Use good quality chocolate for the best flavor and smooth ganache.
- Chilling the dough before rolling helps prevent shrinking during baking.
- Pie weights can be purchased or substitute dried beans to avoid crust puffing.
- Tart can be made a day ahead and stored covered in the refrigerator.
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour blend.
Keywords: chocolate tart, raspberry dessert, chocolate ganache, tart recipe, easy chocolate dessert
