Save to Pinterest This tart features a crisp chocolate pastry crust that envelops a silky dark chocolate ganache. Fresh raspberries add a vibrant, fruity contrast to the rich ganache, creating a balanced and indulgent finish. The crust is prepared with cocoa and chilled for perfect texture, then baked to a delicate crisp. The ganache is made by combining finely chopped dark chocolate with warm cream and butter to achieve a glossy smooth finish. After assembly, the tart is chilled until set, then topped with raspberries for a fresh burst of flavor. Ideal for those who appreciate refined, yet approachable desserts with a harmonious blend of chocolate and berry notes.
My neighbor brought over a box of raspberries from her garden one afternoon, way more than I could eat fresh. I had some dark chocolate sitting in the pantry and thought, why not? The combination turned into this tart, and it's been my go-to fancy dessert ever since.
I made this for a dinner party once and forgot to dust it with powdered sugar. Nobody cared. They were too busy scraping their plates and asking for seconds. Sometimes the simplest presentation is all you need when the flavors speak for themselves.
Ingredients
- All-purpose flour: Forms the base of the crust. I learned to measure it by spooning it into the cup, not scooping, or the dough gets too dry.
- Unsweetened cocoa powder: Deepens the chocolate flavor without adding sweetness. Dutch-process works beautifully here if you have it.
- Unsalted butter, cold and cubed: Keeps the crust flaky. I cut mine into small pieces and pop them back in the fridge while I measure everything else.
- Powdered sugar: Sweetens the crust gently and helps it stay tender. Granulated sugar won't give you the same melt-in-your-mouth texture.
- Egg yolk: Binds the dough and adds richness. Save the white for an omelet the next morning.
- Cold water: Brings the dough together. Add it slowly, you might not need all of it depending on humidity.
- Dark chocolate (60 to 70%): The star of the ganache. I use whatever bar I'd happily eat on its own.
- Heavy cream: Creates that silky ganache texture. Don't substitute milk, it won't set properly.
- Vanilla extract: A little goes a long way. Pure extract makes a noticeable difference here.
- Fresh raspberries: Tart and bright, they cut through the richness perfectly. Rinse them gently and let them dry completely before topping.
Instructions
- Mix the crust:
- Pulse the flour, cocoa, powdered sugar, and salt in a food processor until combined. Add the cold butter and pulse until it looks like wet sand. Drizzle in the egg yolk and water, pulsing just until the dough clumps together.
- Chill the dough:
- Turn it out onto a clean surface, press it into a disk, wrap it in plastic, and refrigerate for 30 minutes. This step is non-negotiable or the dough will shrink in the oven.
- Blind bake the crust:
- Roll the dough out and press it into your tart pan, trimming any overhang. Prick the bottom with a fork, line it with parchment, and fill with pie weights. Bake at 350°F for 15 minutes, then remove the weights and bake 5 minutes more until it looks set.
- Make the ganache:
- Heat the cream until it just starts to simmer, then pour it over the chopped chocolate. Let it sit for 2 minutes, then stir slowly from the center outward until glossy. Stir in the butter, vanilla, and a pinch of salt.
- Assemble and chill:
- Pour the ganache into the cooled crust and smooth the top with a spatula. Let it sit at room temperature for 10 minutes, then refrigerate for at least an hour until firm.
- Top and serve:
- Arrange the raspberries on top just before serving. A light dusting of powdered sugar makes it look polished, but it's optional.
Save to Pinterest This tart has become my birthday cake replacement. I make it the night before, hide it on the bottom shelf of the fridge, and pull it out after dinner like a magician. It never fails to make people lean back in their chairs and sigh.
How to Store It
Keep the tart covered in the fridge for up to three days. The crust stays crisp and the ganache firms up even more, which I actually prefer. If you're making it ahead, add the raspberries right before serving so they don't weep.
Flavor Variations
I've swapped raspberries for sliced strawberries, blackberries, even thin orange slices. A tiny pinch of espresso powder in the ganache makes the chocolate taste deeper without adding coffee flavor. Sometimes I brush the crust with melted apricot jam before adding the ganache for a subtle fruity layer.
Troubleshooting Common Issues
If your dough cracks while rolling, let it sit at room temperature for a few minutes to soften. Press any cracks together with your fingers once it's in the pan. If the ganache doesn't set after an hour, pop it in the freezer for 15 minutes.
- Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts.
- Room temperature butter blends into ganache without leaving greasy streaks.
- A removable-bottom tart pan makes serving so much easier.
Save to Pinterest This tart feels special without being fussy. Make it once and you'll have it memorized by the third time.
Frequently asked questions about this recipe
- → How do I achieve a crisp tart crust?
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Use cold butter and chill the dough before baking. Baking with pie weights helps prevent shrinking and ensures crispness.
- → What percentage of dark chocolate works best?
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Chocolate with 60–70% cocoa yields a balanced bitterness and sweetness, perfect for a rich ganache.
- → Can I substitute fresh raspberries with other fruits?
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Yes, mixed berries or sliced stone fruits can complement the dark chocolate ganache beautifully.
- → How long should the ganache set before topping?
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Let the ganache rest at room temperature for about 10 minutes, then chill it for at least an hour until firm.
- → Is it possible to make the crust gluten-free?
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Yes, replace all-purpose flour with a gluten-free blend suited for baking to maintain texture.
