Chocolate Raspberry Tart Ganache (Printable)
A crisp cocoa crust topped with smooth dark ganache and fresh raspberries for elegant desserts.
# 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 tablespoons cold water
07 - 1/4 teaspoon salt
→ Ganache Filling
08 - 7 oz bittersweet or semisweet chocolate, finely chopped
09 - 3/4 cup heavy cream
10 - 2 tablespoons unsalted butter, diced
→ Topping
11 - 2 cups fresh raspberries
12 - 1 tablespoon raspberry jam
# How To Make It:
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 tablespoons cold water, mixing until dough just comes together. Add 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, and bake 5 more minutes. Let cool completely.
03 - Place chopped chocolate in a 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 Suggestions:
01 -
- The contrast of bittersweet chocolate against bright tart raspberries is the kind of sophisticated flavor balance that makes people pause
- This tart looks like something from a French patisserie window but comes together with techniques anyone can master
- It improves overnight, making it the ultimate make ahead dessert for dinner parties
02 -
- The tart shell must be completely cooled before adding the ganache or the chocolate will melt and lose its silky texture
- Room temperature berries release juice faster, so keep them chilled until the last moment
- This tart cuts cleanest when chilled for at least 4 hours, though overnight is even better
03 -
- If your ganache ever looks grainy, whisk in a teaspoon of warm cream until it becomes smooth again
- Brush the inside of the baked crust with a little melted chocolate before adding the ganache to create a moisture barrier that keeps the crust crisp longer