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Decadent Chocolate Raspberry Tart Recipe

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dylangranv.com/decadent-chocolate-raspberry-tart-recipe/