Chocolate Raspberry Tart Delight (Printer-friendly)

A crisp chocolate shell filled with silky ganache and topped with fresh raspberries offers a rich indulgence.

# What You Need:

→ Chocolate Pastry

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 to 3 tablespoons cold water
07 - Pinch of salt

→ Chocolate Ganache

08 - 7 ounces bittersweet chocolate, finely chopped
09 - 3/4 cup heavy cream
10 - 2 tablespoons unsalted butter, softened
11 - 1 teaspoon vanilla extract

→ Topping

12 - 1 1/2 cups fresh raspberries
13 - 2 tablespoons raspberry jam (optional, for glaze)

# How to Make It:

01 - In a bowl, whisk together flour, cocoa powder, and salt. Add cold butter and rub in with fingertips or a pastry cutter until the mixture resembles coarse crumbs.
02 - Stir in powdered sugar. Add egg yolk and 2 tablespoons cold water; mix until dough just comes together. Add more water if needed.
03 - Shape dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
04 - Preheat oven to 350°F. Roll out dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess, and prick base with a fork.
05 - Line pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper and bake an additional 5 minutes. Let cool completely.
06 - Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl and let sit for 2 minutes. Stir until smooth, then add butter and vanilla extract, stirring until glossy.
07 - Pour ganache into cooled tart shell. Chill until set, about 1 hour.
08 - Arrange fresh raspberries evenly on top. For a glossy finish, gently heat raspberry jam and brush over the berries.
09 - Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It feels like sharing a sweet secret with a friend: the perfect balance of rich chocolate and fresh raspberries.
  • Every bite is a little celebration, making it an instant favorite at any gathering.
02 -
  • When making the dough, keep everything cold to ensure a flaky crust; warmth is the enemy here.
  • Let the ganache set sufficiently in the fridge or it won’t slice cleanly, and trust me, presentation matters.
03 -
  • Use a food processor to cut in the butter quickly but avoid overmixing to keep your crust tender.
  • The secret to a glossy ganache is gentle heat and patience—never rush stirring immediately after pouring cream.

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