Chocolate Raspberry Tart Ganache (Print version)

A rich tart with cocoa crust, silky chocolate ganache, topped with fresh raspberries. Perfect for special occasions.

# What you need:

→ Chocolate Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/3 cup powdered sugar
05 - 1 large egg yolk
06 - 2-3 tbsp cold water
07 - 1/4 tsp salt

→ Ganache Filling

08 - 7 oz bittersweet or semisweet chocolate, finely chopped
09 - 3/4 cup heavy cream
10 - 2 tbsp unsalted butter, diced

→ Topping

11 - 2 cups fresh raspberries
12 - 1 tbsp raspberry jam, optional for glaze

# Directions:

01 - Whisk together flour, cocoa powder, powdered sugar, and salt in a bowl. Add cold butter and rub in with fingertips or pastry cutter until mixture resembles coarse crumbs. Stir in egg yolk and 2 tbsp cold water. Mix until dough just comes together, adding more water if needed. Press dough into a disk, wrap in plastic, and chill for 30 minutes.
02 - Preheat oven to 350°F. Roll out dough on lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess, and prick bottom with fork. Line with parchment and fill with pie weights or beans. Bake for 15 minutes, remove weights and parchment, then bake 5 more minutes. Let cool completely.
03 - Place chopped chocolate in heatproof bowl. Heat cream in saucepan until just simmering, then pour over chocolate. Let sit 2 minutes. Add butter, then gently stir until smooth and glossy.
04 - Pour ganache into cooled tart shell and smooth top. Chill for 1 hour or until ganache is set.
05 - Arrange raspberries over ganache. Optionally warm raspberry jam and brush gently over berries for glossy finish.

# Expert advice:

01 -
  • The contrast between crisp chocolate crust and silky ganache creates pure magic
  • Fresh raspberries cut through the richness so every bite feels balanced, not overwhelming
02 -
  • Warm the jam gently or it will slide right off those delicate raspberries
  • The ganache sets up firmer in the fridge, so bring the tart to cool room temperature before serving
03 -
  • Use a measuring cup to flatten the dough into your tart pan instead of pressing with your fingers
  • If your ganache separates, whisk in a teaspoon of cold cream to bring it back together

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