Raspberry Tart Chocolate Ganache

Last summer my sister called at 8pm on a Friday, needing something impressive for her anniversary dinner the next day. I'd just finished testing this tart and told her to come over immediately. The look on her face when she took that first bite was pure gold she couldn't believe something so elegant came from my tiny kitchen.

I made this for my book club last month and suddenly everyone was asking for the recipe instead of discussing the book. One friend said it reminded her of the tarts we'd get in Paris during college study abroad. Now it's my go to whenever I need to bring something that says I care without screaming I tried too hard.

Ingredients

• 1 1/4 cups all purpose flour: The foundation that creates that perfect shortbread texture we're after
• 1/4 cup powdered sugar: Dissolves beautifully into the dough for consistent sweetness throughout
• 1/2 cup cold unsalted butter: Keep it ice cold this creates those flaky layers that separate home baking from bakery quality
• 1 large egg yolk: Adds richness and helps bind everything without making the crust tough
• 1 to 2 tbsp cold water: Add gradually you want just enough to bring it together
• Pinch of salt: Even desserts need a little salt to make flavors pop
• 7 oz bittersweet chocolate: Go for quality here because chocolate is the star of the show
• 3/4 cup heavy cream: Room temperature cream combines more smoothly with the chocolate
• 2 tbsp unsalted butter: Room temperature butter gives the ganache that gorgeous glossy finish
• 9 oz fresh raspberries: Look for berries that are deep red and yield slightly to gentle pressure
• 1 tbsp raspberry jam: Optional but that extra shine makes it look professionally finished

Instructions

Build the perfect crust:

Pulse flour powdered sugar and salt in a food processor then add cold butter and process until you see coarse crumbs. Add egg yolk and one tablespoon of cold water pulsing just until the dough starts clumping together.

Let it rest:

Press dough into a disk wrap it tightly and refrigerate for at least 30 minutes. This resting period lets the gluten relax which prevents shrinking during baking.

Shape and blind bake:

Roll the dough on a floured surface press it into your tart pan and trim the edges. Line with parchment add pie weights and bake at 350°F for 15 minutes then remove weights and bake 8 to 10 minutes more until golden.

Create the silky ganache:

Place chopped chocolate in a bowl heat cream until it just starts to bubble then pour over the chocolate. Wait two minutes add the butter and stir gently until completely smooth and glossy.

Assemble and set:

Pour the ganache into your cooled crust spreading it evenly. Refrigerate for one hour or until the ganache is firm to the touch.

Add the finishing touch:

Arrange fresh raspberries on top in whatever pattern feels beautiful to you. For extra shine warm the jam with a splash of water and brush lightly over the berries.

Save

My grandmother always said that desserts made with patience and love taste different than ones thrown together. This tart proved her right to me. Now whenever I make it I think of her standing in her kitchen teaching me that good things worth having are worth waiting for.

Making It Ahead

The tart crust can be made two days ahead and kept wrapped in the refrigerator. You can even bake the crust a day before filling it. Just store it in an airtight container at room temperature so it stays crisp. The ganache also holds beautifully in the fridge for up to three days. Wait to add fresh raspberries until the day you're serving because they start to break down after 24 hours.

Choosing Your Chocolate

I've tried everything from grocery store baking bars to single origin Venezuelan chocolate and both work beautifully. Bittersweet chocolate around 60 to 70 percent creates the perfect balance where the ganache is rich without overwhelming delicate raspberries. If you only have semisweet on hand the tart will still be delicious just slightly sweeter. The key is chopping it finely so it melts evenly without needing excessive stirring.

Seasonal Swaps

This tart shell and ganache combination is endlessly adaptable throughout the year. In spring try sliced strawberries or whole scattered gooseberries. Summer brings stone fruits like halved cherries or peeled apricot slices. Fall figs arranged in concentric circles create stunning presentation. Winter citrus segments particularly blood oranges bring brightness to dark winter days.

• Citrus zest whipped into the ganache adds another layer of flavor
• A splash of liqueur in the ganache creates sophisticated variation
• Always arrange fruit with the prettiest side facing up

Save

Every time I serve this tart someone asks if I bought it from a fancy bakery. That moment of disbelief followed by the first appreciative bite makes every minute of chilling and waiting absolutely worth it. Enjoy creating something beautiful.

Recipe Questions & Answers

→ How can I make the crust more flaky?

Ensure the butter stays cold and is cut into small pieces before blending with the flour. Avoid overworking the dough to maintain flakiness.

→ What type of chocolate works best for the ganache?

Bittersweet or semisweet chocolate provides a rich, balanced flavor and smooth texture ideal for the ganache.

→ Can I use frozen raspberries instead of fresh?

Fresh raspberries are preferred for texture and flavor, but thawed frozen raspberries can be used carefully to avoid excess moisture.

→ How long should the tart chill before serving?

Chill the tart for at least one hour to allow the ganache to set firmly and the flavors to meld.

→ Is it possible to glaze the berries for shine?

Yes, warming raspberry jam and gently brushing over the berries creates a glossy finish and enhances visual appeal.