Chocolate Raspberry Tart (Printable)

A crisp chocolate crust with smooth ganache and fresh raspberries creating a perfect balance of richness and fruitiness.

# What You'll Need:

→ For the 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 - 1/4 tsp salt
06 - 1 large egg yolk
07 - 2–3 tbsp ice-cold water

→ For the Chocolate Ganache Filling

08 - 8 oz semi-sweet chocolate, finely chopped
09 - 3/4 cup heavy cream
10 - 2 tbsp unsalted butter, room temperature
11 - 1 tsp pure vanilla extract

→ For Assembly

12 - 1 1/2 cups fresh raspberries
13 - 1 tbsp raspberry jam (optional, for glazing)
14 - Powdered sugar (optional, for dusting)

# Directions:

01 - In a bowl, combine flour, cocoa powder, powdered sugar, and salt. Add cold butter and rub in with fingertips or use a pastry cutter until mixture resembles coarse crumbs.
02 - Add egg yolk and ice water, mixing gently until dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
03 - Roll out dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan and trim edges. Prick base with a fork.
04 - Chill crust in the freezer for 10 minutes while preheating oven to 350°F. Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and bake 10 more minutes or until set. Cool completely.
05 - Heat cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth. Add butter and vanilla, mixing until glossy.
06 - Pour ganache into cooled crust. Smooth the top. Chill for 1 hour until set.
07 - Arrange raspberries on top. For a glossy finish, warm raspberry jam and gently brush over berries. Dust with powdered sugar if desired.

# Expert Tips:

01 -
  • The contrast between crisp chocolate crust and silky ganache is absolutely worth the effort
  • Fresh raspberries cut through the richness so every bite feels perfectly balanced
  • This tart looks incredibly professional but comes together with patience more than technique
02 -
  • The crust must be completely cooled before adding the ganache or the filling will melt and lose its silky texture
  • Room temperature ingredients incorporate more smoothly so take your butter and egg out ahead of time
  • Chocolate seizes if even a drop of water gets into it so make sure all your bowls and utensils are completely dry
03 -
  • For the smoothest ganache chop your chocolate into very small even pieces before pouring the hot cream over it
  • If you have extra time let the finished tart chill overnight so the flavors have time to meld together

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