Chocolate Raspberry Tart Delight (Printer-friendly)

Crisp chocolate crust, smooth ganache, and fresh raspberries combine for a rich fruity treat.

# What You’ll 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 - 1/4 tsp salt
06 - 1 large egg yolk
07 - 2-3 tbsp ice-cold water

→ Chocolate Ganache Filling

08 - 8 oz semi-sweet chocolate, finely chopped
09 - 3/4 cup heavy cream
10 - 2 tbsp unsalted butter, room temperature
11 - 1 tsp pure vanilla extract

→ Assembly

12 - 1 1/2 cups fresh raspberries
13 - 1 tbsp raspberry jam, optional
14 - Powdered sugar for dusting, optional

# How to Make It:

01 - Combine 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.
02 - Add egg yolk and ice water, mixing gently until dough comes together. Shape into a disk, wrap, and refrigerate for 30 minutes.
03 - Roll dough on a lightly floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick base with fork.
04 - Freeze crust for 10 minutes while preheating oven to 350°F. Line with parchment, add pie weights, and bake for 15 minutes. Remove weights and bake 10 more minutes until set. Cool completely.
05 - Heat cream in saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth. Add butter and vanilla, mixing until glossy.
06 - Pour ganache into cooled crust and smooth top. Refrigerate for 1 hour until set.
07 - Arrange raspberries on top. For glossy finish, warm raspberry jam and brush over berries. Dust with powdered sugar if desired.

# Expert Tips:

01 -
  • The combination of crisp chocolate crust and silky ganache creates texture contrast that keeps everyone coming back for seconds
  • Fresh raspberries cut through the richness perfectly, making each bite feel indulgent but not overwhelming
  • This tart looks incredibly impressive but actually comes together with straightforward techniques you can master
02 -
  • Chocolate dough is more fragile than regular pastry dough, so if it cracks while rolling, simply press it back together with your fingers
  • The ganache must be completely cool before you add the raspberries, or the fruit will slide right off the top
  • This tart tastes best when served slightly chilled but not ice cold, so remove it from the refrigerator about 15 minutes before serving
03 -
  • If your dough becomes too soft while rolling, pop it back in the refrigerator for 10 minutes to firm up again
  • Room temperature ingredients for the ganache ensure the smoothest, most emulsified results

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