Chocolate Raspberry Tart Ganache

The first time I made this tart was for my sisters birthday dinner. I spent the whole afternoon worried the crust would shrink or the ganache would seize, but when I pulled it from the fridge and saw that glossy dark surface crowned with ruby red berries, I actually gasped. Sometimes the prettiest desserts taste even better than they look.

I served this at a summer dinner party once and watched my friend Sarah close her eyes after the first bite. She said it reminded her of the chocolate raspberry tarts her grandmother used to buy from a bakery in Paris every Sunday morning. Food has this way of becoming memory.

Ingredients

• 1 1/4 cups (160 g) all-purpose flour: The foundation that gives the crust structure without becoming tough
• 1/4 cup (30 g) unsweetened cocoa powder: Deepens the chocolate flavor throughout the entire crust
• 1/2 cup (115 g) unsalted butter, cold and cubed: Cold butter is non negotiable for a flaky, tender pastry that holds its shape
• 1/3 cup (40 g) powdered sugar: Dissolves more easily than granulated sugar for a smoother texture
• 1 large egg yolk: Adds richness and helps bind the dough together
• 2 to 3 tbsp cold water: Add gradually until the dough just comes together
• 1/4 tsp salt: Balances and intensifies the chocolate flavor
• 200 g (7 oz) bittersweet or semisweet chocolate, finely chopped: Finely chopped ensures even melting for silky ganache
• 3/4 cup (180 ml) heavy cream: Creates the luxurious base for the ganache filling
• 2 tbsp unsalted butter, diced: The secret to glossy, pourable ganache
• 250 g (about 2 cups) fresh raspberries: Look for plump, brightly colored berries with no mushy spots
• 1 tbsp raspberry jam, optional: Warmed and brushed over berries gives them a professional shine

Instructions

Prepare the chocolate crust dough:

Whisk together the flour, cocoa powder, powdered sugar, and salt in a large bowl until well combined. Add the cold cubed butter and rub it into the dry ingredients with your fingertips until the mixture looks like coarse crumbs with some pea sized pieces remaining. Stir in the egg yolk and 2 tablespoons of cold water, mixing gently until the dough just begins to come together. If it is too dry to hold together when squeezed, add another teaspoon of water.

Chill the dough:

Press the dough into a flat disk about 1 inch thick and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes. This resting period is crucial for preventing the crust from shrinking during baking.

Preheat and prepare for blind baking:

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to a circle about 11 inches across. Press the dough gently into a 9 inch tart pan with a removable bottom, trimming off any excess overhang. Prick the bottom all over with a fork to prevent air bubbles from forming.

Blind bake the crust:

Line the dough with parchment paper and fill it completely with pie weights, dried beans, or rice. Bake for 15 minutes, then carefully remove the parchment and weights. Return the crust to the oven and bake for another 5 minutes until the bottom looks dry and set. Let it cool completely in the pan on a wire rack.

Make the ganache filling:

Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it is just beginning to bubble around the edges, then pour it over the chocolate. Let it sit undisturbed for 2 minutes, then add the diced butter and gently stir until completely smooth and glossy.

Fill and chill the tart:

Pour the warm ganache into the completely cooled tart shell, tilting gently to create an even surface. Refrigerate for at least 1 hour, or until the ganache is completely firm to the touch.

Add the raspberry topping:

Arrange the fresh raspberries over the set ganache in concentric circles or any pattern you like. For an extra glossy finish, warm the raspberry jam with a teaspoon of water and brush it lightly over the berries. Return to the refrigerator until ready to serve.

Save

My grandmother always said that desserts should be a celebration, not an afterthought. This tart has become my go to for those moments when I want to show someone I care, whether it is a birthday, an anniversary, or just a Tuesday that needs a little more beauty in it.

Making It Your Own

Once you have mastered the basic technique, variations become second nature. Replace a quarter cup of the flour with ground almonds in the crust for a nutty depth that pairs beautifully with raspberries. You can also experiment with different berries like blackberries or a mix of summer fruits.

Perfecting the Ganache

The ganache ratio here creates a filling that is firm enough to hold the berries but still melts luxuriously on the tongue. If you prefer a sweeter filling, swap some of the bittersweet chocolate for semisweet. The key is pouring it into a completely cool crust and letting it set undisturbed.

Serving Suggestions

This tart needs nothing more than a dusting of powdered sugar and perhaps a small dollop of unsweetened whipped cream. The tart berries cut through the rich chocolate, creating a perfect balance that does not need embellishment.

• Use a sharp knife dipped in hot water and wiped clean between slices for the cleanest cuts
• Remove the tart from the refrigerator 20 minutes before serving to let the chocolate soften slightly
• This tart keeps beautifully for 2 days in the refrigerator, though the berries are best within 24 hours

Save

There is something deeply satisfying about serving a dessert that stops conversation mid sentence. This tart does that every single time.

Recipe FAQs

→ How do I achieve a crisp tart crust?

Use cold unsalted butter rubbed into the flour and cocoa powder until crumbly, then chill the dough before blind baking to ensure a firm, crisp base.

→ What type of chocolate is best for the ganache?

Bittersweet or semisweet chocolate offers the perfect balance of richness and slight bitterness that complements the raspberries.

→ Can I make the tart ahead of time?

Yes, chill the assembled tart for at least an hour to set the ganache, and refrigerate until serving for best texture and flavor.

→ How can I prevent the raspberries from drying out?

Optionally brush them lightly with warmed raspberry jam to add shine and help retain moisture.

→ Are there alternatives to the cocoa crust?

For a nutty hint, substitute a quarter cup of flour with ground almonds in the crust mixture before baking.