Dark Chocolate Raspberry Tart (Print version)

Crisp chocolate crust, rich dark ganache, and fresh raspberries come together in this elegant dessert.

# 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 large egg yolk
06 - 2 to 3 tablespoons cold water
07 - Pinch of salt

→ Dark Chocolate Ganache

08 - 7 ounces dark chocolate (60–70%), finely chopped
09 - 3/4 cup heavy cream
10 - 2 tablespoons unsalted butter, room temperature
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt

→ Topping

13 - 1 1/2 cups fresh raspberries
14 - 1 tablespoon powdered sugar (optional, for dusting)

# How to make it:

01 - Combine flour, cocoa powder, powdered sugar, and salt in a food processor. Add cold butter and pulse until coarse crumbs form. Incorporate egg yolk and 2 tablespoons cold water, blending until dough holds together. Add an additional tablespoon of water if necessary. Shape dough into a disk, wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F (175°C). Roll dough to fit a 9-inch tart pan. Press into the pan, trim edges, and prick the base with a fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5 minutes more. Cool completely.
03 - Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl, let sit 2 minutes. Stir until smooth, then add butter, vanilla, and salt. Stir until glossy.
04 - Pour ganache into cooled crust and smooth the surface. Allow to set at room temperature for 10 minutes, then refrigerate for 1 hour until firm.
05 - Top with fresh raspberries and optionally dust with powdered sugar. Slice and serve chilled or at room temperature.

# Expert suggestions:

01 -
  • The chocolate crust is sturdy enough to slice cleanly but melts in your mouth.
  • You can make it the day before and it actually tastes better after chilling overnight.
  • It looks like something from a bakery window but uses ingredients you probably already have.
02 -
  • If the ganache looks grainy, it got too hot. Next time, take the cream off the heat before it boils.
  • Don't skip chilling the dough or it'll shrink away from the edges of the pan while baking.
  • Let the crust cool completely before adding ganache or it'll melt into a puddle.
03 -
  • Freeze the crust for 10 minutes before blind baking to help it hold its shape even better.
  • Taste your chocolate before using it, the ganache will only be as good as the bar you start with.
  • Let the tart sit at room temperature for 10 minutes before slicing so the ganache softens just enough to cut smoothly.

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