Chocolate Raspberry Tart Recipe
Introduction
This Chocolate Raspberry Tart is a luscious dessert combining rich cocoa crust with silky chocolate ganache, topped with fresh, tangy raspberries. Perfect for special occasions or a decadent treat, it balances intense chocolate flavor with refreshing fruit beautifully.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 large egg yolk
- 2-4 tablespoons ice water
- 8 ounces semi-sweet or dark chocolate (chopped)
- 1 cup heavy cream
- 2 tablespoons unsalted butter (optional, for shine)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar (for dusting, optional)
- Mint leaves (for garnish, optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add ice water one tablespoon at a time until the dough comes together. Press the dough evenly into a tart pan with a removable bottom. Prick the bottom with a fork, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
- Step 2: Remove the tart crust from the refrigerator and bake in the preheated oven for 15 to 20 minutes, or until set. Allow the crust to cool completely before adding the filling.
- Step 3: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. If using, stir in the butter and vanilla extract until combined.
- Step 4: Pour the chocolate ganache into the cooled tart crust and smooth the top with a spatula. Refrigerate the tart for at least 2 hours or until the ganache is fully set.
- Step 5: Once the ganache has set, arrange fresh raspberries evenly on top of the tart. If desired, dust with powdered sugar and garnish with mint leaves before serving.
Tips & Variations
- Use a tart pan with a removable bottom to easily release the tart without damaging the crust.
- For extra flavor, add a pinch of espresso powder to the ganache mixture to deepen the chocolate taste.
- Substitute fresh strawberries or blackberries for raspberries to vary the fruit topping.
- If you prefer a sweeter crust, add an additional 1-2 tablespoons of powdered sugar.
Storage
Store the tart covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature for about 15 minutes before serving to soften the ganache. This tart is best enjoyed chilled to maintain its texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a store-bought tart crust instead of making my own?
Yes, a pre-made chocolate tart crust can be a convenient alternative, but homemade crust adds a richer flavor and better texture to the dessert.
How do I know when the ganache is set?
The ganache is set when it feels firm to the touch and no longer jiggles when you gently shake the tart. This usually takes at least 2 hours in the refrigerator.
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Chocolate Raspberry Tart Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This decadent Chocolate Raspberry Tart combines a rich cocoa-infused tart crust with smooth, velvety chocolate ganache and fresh, vibrant raspberries on top. Perfectly balanced with a slight tartness from the berries and a luxurious chocolate filling, this dessert is elegant yet straightforward to make, ideal for special occasions or a sophisticated treat.
Ingredients
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–4 tablespoons ice water
For the Chocolate Ganache Filling:
- 8 ounces semi-sweet or dark chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter (optional, for shine)
- 1 teaspoon vanilla extract
For Topping:
- 1 cup fresh raspberries
- Powdered sugar, for dusting (optional)
- Mint leaves, for garnish (optional)
Instructions
- Make the Tart Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, cocoa powder, powdered sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add ice water one tablespoon at a time until the dough comes together. Press the dough into a tart pan with a removable bottom, prick the bottom with a fork, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
- Bake the Tart Crust: Remove the tart crust from the refrigerator and bake in the preheated oven for 15-20 minutes, or until set. Allow to cool completely before adding the filling.
- Make the Chocolate Ganache Filling: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for one minute, then stir until smooth and glossy. If using, stir in the butter and vanilla extract until fully combined.
- Assemble the Tart: Pour the chocolate ganache into the cooled tart crust and smooth the top with a spatula. Refrigerate the tart for at least 2 hours, or until the ganache is set and firm.
- Add Raspberries and Serve: Once the ganache is set, arrange fresh raspberries evenly on top of the tart. Optionally, dust with powdered sugar and garnish with mint leaves before serving.
Notes
- Use a tart pan with a removable bottom to easily release the tart after baking.
- Make sure the butter used in the crust is very cold to help create a flaky texture.
- You can substitute fresh raspberries with other berries such as strawberries or blackberries if desired.
- For a vegetarian version, ensure the chocolate used does not contain animal-derived ingredients.
- The tart should be kept refrigerated and is best enjoyed within 2 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Keywords: chocolate tart, raspberry tart, chocolate ganache, dessert recipe, chocolate raspberry dessert, baked tart
