Raspberry Tart Chocolate Ganache

The first time I made this tart was for a dinner party where I somehow managed to invite eight people despite only owning four matching plates. We ended up eating in courses, passing plates around like some elaborate restaurant service, but nobody cared once this tart appeared. The way the chocolate ganache gleamed under candlelight made me look like I knew exactly what I was doing, even though I had to look up whether to chill the crust before or after blind baking it three times.

Last summer my neighbor came over just as I was arranging the raspberries on top, and she stood in my kitchen watching me place each berry with the kind of concentration usually reserved for diffusing bombs. Now every time she smells chocolate baking she shows up at my door with her own dessert plates, which has turned into a tradition I am secretly thrilled about. The tart has become our excuse to catch up over something far better than coffee.

Ingredients

• All-purpose flour: The foundation of a crust that bakes up tender yet sturdy enough to hold that generous layer of ganache
• Cold unsalted butter: Keep it ice cold and work quickly to create those tiny butter pockets that make pastry flaky and irresistible
• Granulated sugar: Just enough sweetness in the crust to complement the dark chocolate without competing with it
• Egg yolk: Adds richness and helps bind the dough together while contributing to that beautiful golden bake
• Cold water: Start with one tablespoon and only add more if the dough refuses to come together
• Semi-sweet chocolate: The perfect middle ground between too bitter and too sweet, creating that luxurious ganache texture
• Heavy cream: The higher fat content is what transforms melted chocolate into something silky and spoonable
• Unsalted butter in ganache: One tablespoon creates that glossy finish and makes the chocolate set up perfectly
• Fresh raspberries: Look for berries that are plump and deeply colored, avoiding any that look mushy or have white shoulders
• Raspberry jam: The secret to making your berries look professionally photographed and staying fresh longer

Instructions

Make the pastry dough:

Whisk together the flour, sugar, and salt in a medium bowl until well combined. Cut in the cold butter using a pastry blender or your fingers, working quickly until the mixture looks like coarse sand with some pea-sized pieces remaining. Make a well in the center and add the egg yolk, then toss with a fork to distribute before adding cold water one tablespoon at a time.

Chill the dough:

Gather the dough together with your hands, flatten it into a disk about an inch thick, and wrap it tightly in plastic. Refrigerate for at least 30 minutes or up to two days ahead, letting it soften slightly on the counter if it has chilled longer than an hour.

Roll and shape the crust:

Roll the dough out on a lightly floured surface, rotating it frequently to prevent sticking, until it is about two inches larger than your tart pan. Carefully transfer the dough to the pan, pressing it gently into the fluted sides and trimming any excess dough by rolling the pin over the top. Prick the bottom all over with a fork to prevent bubbling.

Blind bake the crust:

Freeze the shaped crust for 10 minutes while heating your oven to 375°F. Line the crust with parchment paper and fill it with pie weights or dried beans, then bake for 15 minutes before carefully removing the paper and weights. Return the crust to the oven for 5 more minutes until the bottom is golden and fully baked, then let it cool completely in the pan.

Prepare the chocolate ganache:

Heat the cream in a small saucepan until it is just beginning to bubble around the edges, then pour it over the chopped chocolate in a heat-proof bowl. Let it sit for one full minute before adding the butter and stirring gently with a spatula until the chocolate has completely melted and the mixture is glossy and smooth.

Fill and chill the tart:

Pour the warm ganache into the completely cooled tart shell, tilting the pan gently to create an even layer. Refrigerate for 45 to 60 minutes until the ganache is set but still yields slightly to a gentle touch, similar to firm butter.

Arrange the raspberries:

Start placing the raspberries in concentric circles from the outside edge, working your way toward the center. For the glossy finish, warm the raspberry jam with the water in the microwave for 15 seconds, then brush it gently over the berries using a pastry brush.

Save

My sister-in-law requested this tart for her birthday three years running, and the last time she brought her own special serving plate that she only uses for occasions she really cares about. Watching her cut the first slice, carefully arranging each raspberry on her plate, told me more than words ever could about how much this dessert means to her. Some recipes become favorites because they taste good, and some become favorites because they show up for the moments that matter.

Make Ahead Magic

The dough can be made and frozen for up to a month, wrapped tightly in plastic and then foil, which means you are always 45 minutes away from an impressive dessert. The fully baked tart can also be refrigerated overnight, though you should wait to glaze the raspberries until just before serving to keep them looking fresh and vibrant. I have learned that bringing the tart to room temperature for 20 minutes before serving makes the chocolate taste more intense and the crust more tender.

Choosing Your Chocolate

The quality of chocolate you use directly affects the finished ganache, so reach for chocolate you would be happy eating plain rather than baking chips meant for cookies. I have used supermarket chocolate bars in a pinch and the tart was still delicious, but a good quality baking chocolate creates that velvety texture and complex flavor that makes people pause after their first bite. Avoid white chocolate or chips with stabilizers, as they will not melt into the same silky consistency.

Serving Suggestions

A dollop of lightly sweetened whipped cream on the side adds a lovely contrast to the dense ganache, though the tart is rich enough to stand on its own. The raspberry glaze is optional but creates that professional finish, especially important if you are serving this for a special occasion or photographing it for posterity.

• Use the smallest tart pan you can find if making individual tarts, as the ratio of chocolate to crust needs to stay consistent
• Leftover tart keeps well in the refrigerator for two days, though the crust will soften slightly over time
• Bring the tart out of the refrigerator 20 minutes before serving to let the chocolate soften and the flavors bloom

Save

There is something deeply satisfying about serving a dessert that looks like it came from a professional bakery but came from your own kitchen, made with your own hands, shared with people you love. Every time I make this tart I am reminded that the best recipes are the ones that become part of your story.

Recipe Questions & Answers

→ How do I achieve a crisp tart crust?

Use cold cubed butter and minimal water when mixing the dough. Chill the dough before rolling and blind bake the crust with pie weights to prevent shrinking and ensure crispness.

→ What type of chocolate is best for the ganache?

Semi-sweet chocolate works well for balance, melting smoothly with heated cream and butter to create a glossy ganache.

→ Can I use different berries instead of raspberries?

Strawberries or blackberries can be substituted to offer a varied flavor and complement the chocolate ganache nicely.

→ How long should I chill the tart before serving?

Chill the tart for at least 45 minutes to allow the ganache to set but remain slightly soft for a smooth texture.

→ Is it necessary to glaze the berries?

Brushing a light glaze of warmed raspberry jam adds shine and helps keep the berries fresh, enhancing appearance and taste.