Description
This Chocolate Raspberry Tart is an elegant and rich dessert featuring a buttery tart crust filled with a smooth dark chocolate ganache and topped with fresh raspberries dusted with sugar. Perfect for special occasions or holiday celebrations, this American classic combines the bittersweet flavor of dark chocolate with the bright tartness of raspberries for an amazing ultimate treat.
Ingredients
Scale
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 large egg yolk
- 1 to 2 tablespoons cold water
For the Chocolate Ganache Filling
- 10 ounces dark chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Topping
- 1 1/2 cups fresh raspberries
- 1 tablespoon granulated sugar
Instructions
- Prepare the Tart Dough: In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, pulsing just until the dough comes together. Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill for 20 minutes.
- Bake the Tart Shell: Preheat the oven to 375°F (190°C). Bake the chilled crust for 18 to 20 minutes, or until it turns lightly golden. Remove from the oven and let it cool completely.
- Make the Chocolate Ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir the mixture gently until smooth. Add the softened butter and vanilla extract, mixing until fully incorporated.
- Assemble the Tart: Pour the smooth chocolate ganache into the cooled tart crust, spreading evenly to smooth the top. Place the tart in the refrigerator and chill for at least 2 hours, or until the ganache is set.
- Finish with Raspberries: Before serving, gently toss the fresh raspberries with granulated sugar. Arrange the sugared raspberries evenly over the set chocolate tart. Serve chilled.
Notes
- For a richer flavor, use high-quality dark chocolate with at least 60% cocoa content.
- You can prepare the tart a day ahead and store it in the refrigerator until ready to serve.
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
