Raspberry Tart Chocolate Ganache (Printable)

A crisp tart with rich chocolate ganache topped by fresh raspberries and a glossy finish.

# What You Need:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1 large egg yolk
05 - 1-2 tablespoons cold water
06 - Pinch of salt

→ Chocolate Ganache

07 - 1 cup semi-sweet chocolate, chopped
08 - 2/3 cup heavy cream
09 - 1 tablespoon unsalted butter

→ Topping

10 - 1 1/2 cups fresh raspberries
11 - 1 tablespoon raspberry jam, optional
12 - 1 teaspoon water, optional

# Steps:

01 - Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 1-2 tablespoons cold water, mixing just until dough holds together. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Roll dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trimming any excess. Prick the base all over with a fork.
03 - Freeze crust for 10 minutes. Preheat oven to 375°F. Line crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and paper, then bake 5 more minutes until golden. Cool completely.
04 - Heat cream in a small saucepan until just simmering. Pour over chopped chocolate in a heat-proof bowl. Let sit for 1 minute, add butter, and stir until smooth and glossy.
05 - Pour ganache into cooled crust. Smooth top and refrigerate for 45-60 minutes until set but still slightly soft.
06 - Arrange fresh raspberries over the ganache. For a glossy finish, warm raspberry jam with water and gently brush over the berries. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The contrast between crisp buttery crust and silky chocolate makes every bite feel like an expensive restaurant dessert
  • Fresh raspberries cut through the richness so you can actually finish a whole slice without feeling overwhelmed
  • It looks impossibly impressive but comes together with mostly pantry staples and one quick trip to the grocery store
02 -
  • The tart crust must be completely cooled before adding the ganache, otherwise the chocolate will seize and become grainy instead of silky smooth
  • Room temperature raspberries will slide around on the ganache, so chill the berries for 15 minutes before arranging them for better stability
03 -
  • If your dough cracks while rolling, let it warm for a few minutes then patch the cracks with excess dough rather than starting over
  • Adding two tablespoons of ground almonds to the crust creates a subtle nutty flavor that pairs beautifully with both chocolate and raspberries

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