Description

A rich and elegant chocolate tart featuring a flaky cocoa crust, fresh raspberries, and a smooth, glossy ganache. Perfect for impressing guests with a decadent yet straightforward dessert.

Ingredients

Scale

1 ¼ cups all-purpose flour (160g)
¼ cup unsweetened Dutch-process cocoa powder (25g)
⅓ cup powdered sugar (40g), sifted
6 tablespoons cold unsalted butter, cubed (85g), preferably European-style
½ teaspoon salt
1 teaspoon vanilla extract
1 large egg yolk
1 ½ cups fresh raspberries (about 225g)
10 ounces semi-sweet chocolate chips or chopped chocolate (280g), 60-70% cacao preferred
1 cup heavy cream (240ml), full-fat
1 tablespoon light corn syrup (optional)
A pinch of salt
Optional: powdered sugar or cocoa powder for dusting

Instructions

In a food processor, pulse together the flour, cocoa powder, powdered sugar, and salt.
Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces.
Add the egg yolk and vanilla extract, then pulse just until the dough starts to come together. Avoid over-processing.
Turn the dough out onto a piece of plastic wrap, press it into a disk, wrap tightly, and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out the chilled dough to about 12 inches (30 cm) in diameter.
Carefully transfer the dough to your tart pan, pressing it into the edges and trimming the excess.
Prick the bottom of the crust with a fork to prevent bubbling.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until set and slightly firm to the touch.
Let the crust cool completely before adding the ganache.
Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream and corn syrup over medium heat just until it starts to simmer around the edges (do not boil).
Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes to soften.
Gently whisk the mixture until smooth and glossy. Add a pinch of salt to enhance the flavor.
Arrange fresh raspberries evenly over the cooled crust.
Pour the ganache over the raspberries, spreading gently to cover them completely but not squishing the berries.
Tap the tart lightly on the counter to release any air bubbles.
Refrigerate for at least 2 hours or until the ganache is set.
Before serving, let the tart sit at room temperature for 10-15 minutes for the ganache to soften slightly.
Dust with powdered sugar or cocoa powder if desired, slice, and serve.

Notes

Use cold butter for a flaky crust and avoid overworking the dough to prevent toughness. Fresh raspberries are essential to avoid sogginess. The corn syrup in the ganache is optional but helps achieve a glossy finish. Chill the ganache fully for best texture. The tart can be made a day or two ahead and stored in the fridge. Add a sprinkle of flaky sea salt on top before serving for a delightful contrast.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/8 of tart
Calories: 360
Sugar: 18
Sodium: 120
Fat: 25
Saturated Fat: 15
Carbohydrates: 30
Fiber: 3
Protein: 5

Keywords: chocolate tart, raspberry tart, ganache tart, holiday dessert, homemade dessert, chocolate raspberry dessert, silky ganache, truffle tart