Chocolate Raspberry Tart

There was this dinner party last winter where I decided at 9pm that I needed to make something impressive for dessert the next day. The chocolate raspberry tart came together in this beautifully calm late night kitchen session, just me and the radio and the smell of cocoa dusting everything. My friend Sarah still talks about how the tart looked when I carried it in, this glossy dark circle crowned with bright red jewels against the white serving plate. Sometimes those spontaneous decisions turn into the things people remember most.

I made this for my mothers birthday one year and she literally stopped conversation at the table after the first bite. She asked if I had ordered it from a bakery which might be the best compliment shes ever given me about my cooking. Now whenever there is a celebration or someone needs a little pick me up this is the recipe I reach for first.

Ingredients

• All-purpose flour: The structural foundation of your crust, measured accurately for the right texture
• Unsweetened cocoa powder: Use a good quality Dutch process cocoa for the deepest chocolate flavor in your crust
• Cold unsalted butter: Keep it ice cold and work quickly to maintain those flaky layers in the dough
• Powdered sugar: Dissolves beautifully into the crust and provides just enough sweetness without being cloying
• Salt: A quarter teaspoon might seem small but it makes the chocolate flavors really pop
• Egg yolk: Adds richness and helps bind the dough together without making it tough
• Ice cold water: Start with two tablespoons and only add the third if your dough is too dry to come together
• Semi sweet chocolate: Finely chopped chocolate melts more evenly and creates that perfectly smooth ganache texture
• Heavy cream: The fat content creates that luxurious silky consistency we want in a chocolate ganache
• Unsalted butter: Room temperature butter incorporates seamlessly into the warm chocolate mixture
• Pure vanilla extract: Always use pure vanilla rather than imitation for that warm depth of flavor
• Fresh raspberries: Look for berries that are firm and deeply colored avoiding any that look mushy or moldy
• Raspberry jam: Warming the jam makes it brushable and gives your tart that professional glossy finish

Instructions

Make the chocolate crust dough:

Combine the flour cocoa powder powdered sugar and salt in a large bowl then work in the cold butter using your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea sized pieces remaining.

Bring the dough together:

Add the egg yolk and start with two tablespoons of ice water mixing gently with a fork just until the dough begins to clump together adding the final tablespoon only if needed.

Chill the dough:

Shape the dough into a flat disk wrap it tightly in plastic and refrigerate for at least 30 minutes which gives the flour time to hydrate and prevents shrinkage during baking.

Roll and shape the crust:

Roll the chilled dough on a lightly floured surface until it is about 1/8 inch thick then carefully transfer it to a 9 inch tart pan pressing it gently into the edges and trimming any excess.

Blind bake the crust:

Prick the bottom all over with a fork freeze for 10 minutes then line with parchment paper fill with pie weights and bake at 350°F for 15 minutes before removing the weights and baking 10 more minutes until completely set.

Prepare the chocolate ganache:

Heat the cream in a small saucepan until it just begins to simmer around the edges then pour it over the chopped chocolate let it sit undisturbed for two full minutes and stir gently until completely smooth.

Finish the ganache:

Add the room temperature butter and vanilla extract to the warm chocolate mixture stirring until the ganache becomes glossy and emulsified.

Assemble the tart:

Pour the ganache into the completely cooled crust smoothing the top with an offset spatula then refrigerate for at least one hour until the filling is firm and set.

Add the finishing touches:

Arrange fresh raspberries over the surface in concentric circles or whatever pattern feels beautiful to you then gently brush with warmed raspberry jam for shine and finish with a light dusting of powdered sugar.

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This tart has become my go to for bringing to dinner parties because it travels well and always gets this wonderful reaction when people see it. My neighbor actually asked if she could hire me to make one for her anniversary which made me laugh but also feel incredibly proud of how something made with such simple ingredients can feel so special.

Working with Chocolate Crust

Chocolate tart dough can be trickier than regular pastry because the cocoa powder makes it more fragile and prone to cracking. I have learned to work quickly and keep everything cold and if a crack does appear you can simply press the dough back together with your fingertips. The dark color makes it harder to see when the crust is properly browned so look for a matte finish rather than shiny dough which indicates that the moisture has cooked out completely.

Perfecting Your Ganache Technique

The most important lesson I learned about ganache is patience. Letting the hot cream sit on the chocolate for those two minutes before stirring seems counterintuitive but it gives the chocolate time to gently begin melting without shocking it. Stir gently and slowly rather than vigorously and you will end up with that impossibly smooth silky consistency that makes professional chocolate work so distinctive.

Arranging the Berries

There is something meditative about arranging raspberries on top of a chocolate tart. I usually start around the outer edge working in circles toward the center and try to place each berry with its prettiest side facing up. The jam glaze step might seem fussy but it makes such a difference in how the final tart looks and keeps the berries fresh longer.

• Choose berries that are all roughly the same size for the most uniform appearance
• Warm the jam in the microwave for about 15 seconds so it brushes on easily
• Add the powdered sugar dusting right before serving so it does not absorb into the berries

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This tart has this way of making any occasion feel special and worthy of celebration. I hope it becomes part of your own kitchen story too.

Recipe FAQs

→ What type of chocolate is best for the ganache?

Semi-sweet chocolate works well to balance rich creaminess with a slight bitterness. Dark chocolate (70% cocoa) can be used for a more intense flavor.

→ How do I ensure a crisp tart crust?

Chilling the dough before rolling and baking it with pie weights helps prevent shrinkage and maintains a crisp texture.

→ Can I use frozen raspberries instead of fresh?

Fresh raspberries provide better texture and appearance. Frozen berries may release extra moisture, affecting the tart's consistency.

→ What does glazing with raspberry jam do?

Gently warming and brushing raspberry jam over the berries adds a glossy finish while enhancing their natural sweetness.

→ How long should the ganache chilling time be?

Chilling the ganache for about one hour allows it to set properly, resulting in a smooth, firm filling.