Chocolate Raspberry Tart Delight (Printable)
Buttery shell meets smooth chocolate ganache and fresh raspberries for a balanced sweet-tart delight.
# What You Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1 to 2 tablespoons cold water
06 - Pinch of salt
→ Chocolate Ganache
07 - 7 ounces dark chocolate (60–70% cocoa), chopped
08 - 3/4 cup heavy cream
09 - 2 tablespoons unsalted butter, softened
→ Assembly
10 - 1 1/2 cups fresh raspberries
11 - 1 tablespoon raspberry jam (optional, for glazing)
12 - 1 teaspoon water (for glazing)
# How To Make It:
01 - In a bowl, mix flour, powdered sugar, and salt. Rub in cold cubed butter until mixture resembles coarse crumbs.
02 - Add egg yolk and 1 tablespoon cold water, stirring just until dough forms. Add more water if needed.
03 - Shape dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
04 - Preheat oven to 350°F. Roll dough on lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess, and prick base with fork.
05 - Line shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 7 to 10 minutes until lightly golden. Cool completely.
06 - Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate; let sit 1 minute then stir until smooth. Stir in softened butter until glossy.
07 - Pour ganache into cooled tart shell and smooth the surface. Let set at room temperature for 10 minutes.
08 - Place fresh raspberries evenly over ganache. For shine, warm raspberry jam with water and brush gently over berries.
09 - Refrigerate tart for at least 30 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The pastry shatters under your fork while the ganache melts on your tongue, creating this beautiful contrast that feels fancy but comes together faster than you'd think.
- Fresh raspberries brighten up what could be heavy chocolate, keeping the whole thing feeling elegant rather than indulgent.
02 -
- Don't skip the chilling steps; pastry that hasn't rested shrinks terribly in the oven and never gets as crisp as it should.
- If your ganache looks separated or grainy after stirring, it got too hot; let it cool slightly and whisk in a splash of cold cream to bring it back to silky life.
03 -
- If your kitchen is warm, work on a cool surface and chill the rolling pin and tart pan in the freezer before you start; this keeps everything from softening.
- Save any leftover pastry scraps, freeze them, and bake them into crispy cookies brushed with melted chocolate as a snack or plating garnish.