Raspberry Tart Chocolate Ganache (Printable)
Buttery crust with smooth chocolate ganache and vibrant fresh raspberries, chilled to perfection.
# What You Need:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 1-2 tablespoons cold water
06 - Pinch of salt
→ Chocolate Ganache
07 - 7 oz bittersweet or semisweet chocolate, finely chopped
08 - 3/4 cup heavy cream
09 - 2 tablespoons unsalted butter, softened
→ Topping
10 - 9 oz fresh raspberries
11 - 1 tablespoon raspberry jam (optional for glazing)
# Steps:
01 - In a food processor, blend flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water; pulse just until dough comes together, adding more water as needed.
02 - Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes to allow gluten to relax.
03 - Preheat oven to 350°F. Roll out dough on lightly floured surface to fit a 9-inch tart pan. Press into pan and trim excess. Prick base with fork and chill for 10 minutes. Line with parchment and fill with pie weights. Bake for 15 minutes; remove weights and bake 8-10 minutes more until golden. Cool completely.
04 - Place chopped chocolate in heatproof bowl. In small saucepan, bring cream just to a simmer. Pour over chocolate and let stand 1-2 minutes. Add butter, then stir gently until smooth and glossy.
05 - Pour ganache into cooled crust, smoothing top. Refrigerate for 1 hour or until completely set.
06 - Arrange fresh raspberries on top of set ganache. For glossy finish, warm raspberry jam and brush gently over berries.
07 - Serve chilled or at room temperature. Best enjoyed same day for optimal crust texture.
# Expert Advice:
01 -
- The contrast between crisp buttery crust and silky chocolate makes every bite unforgettable
- Fresh raspberries cut through the richness so it never feels too heavy
- It looks like you spent all day but most of the time is just chilling in the fridge
02 -
- Hot cream can seize chocolate if you pour it too aggressively so let it sit for those crucial two minutes
- Warm crust makes ganache melt into a puddle so patience during the cooling phase is non negotiable
- Overworking the dough develops gluten and creates a tough crust so stop as soon as it comes together
03 -
- Room temperature ingredients create the smoothest ganache so take cream and butter out 30 minutes before starting
- Freeze your butter for 15 minutes before making crust and grate it instead of cubing for faster incorporation