Raspberry Tart Chocolate Ganache

The summer I discovered how effortlessly chocolate and raspberries belong together, my tiny apartment kitchen became a temporary dessert laboratory. My sister was coming over for dinner and I wanted something impressive but not fussy, something that would make us both linger at the table longer than we should. This tart ended up being the conversation piece that carried us through sunset until the streetlights flickered on outside.

I made this for a friend who swore she did not like chocolate desserts, which I still find baffling but accepted as a personal challenge. Watching her eyes light up after that first forkful, slowly admit she had been mistaken about chocolate her entire life, might have been one of my proudest kitchen moments. She asked for the recipe before she even finished her slice.

Ingredients

• All-purpose flour: The structure for your crust, keep it cold for maximum flakiness
• Unsalted butter: Cold butter creates those tender layers we want in a tart shell
• Granulated sugar: Just enough sweetness to balance without competing with the filling
• Egg yolk: Adds richness and helps bind the dough together beautifully
• Cold water: Start with one tablespoon and add only what you need for the dough to come together
• Semi-sweet chocolate: Choose good quality chocolate here because it really shines through
• Heavy cream: Creates that luscious ganache texture that sets perfectly
• Fresh raspberries: Look for plump berries with no mushy spots
• Raspberry jam: The secret to that professional glossy finish on top

Instructions

Prepare your crust:

Combine flour, sugar, and salt in a bowl, then cut in cold butter until you see coarse crumbs throughout

Bring the dough together:

Add egg yolk and one tablespoon of cold water, mixing gently until dough just holds together when squeezed

Chill the dough:

Flatten into a disk, wrap well, and refrigerate for at least 30 minutes to relax the gluten

Roll and shape:

Roll dough on a lightly floured surface to fit your tart pan, press gently into the corners, and trim any excess

Blind bake the shell:

Prick the base with a fork, freeze for 10 minutes, then line with parchment and weights before baking at 375°F for 15 minutes

Finish the crust:

Remove weights and paper, bake 5 more minutes until golden, then let cool completely

Make the ganache:

Heat cream until just simmering, pour over chopped chocolate, let sit one minute, then stir in butter until glossy and smooth

Assemble and set:

Pour ganache into the cooled crust, smooth the top, and chill for 45 to 60 minutes until set but still slightly soft

Top with berries:

Arrange fresh raspberries over the ganache and brush with warmed jam for that beautiful shine

Save

This tart made an unexpected appearance at my birthday celebration one year when I completely forgot to plan a dessert. My neighbor who had come over to borrow sugar ended up helping me arrange the berries in concentric circles while we laughed about our parallel kitchen disasters. Sometimes the best desserts are born from happy accidents and good company.

Making It Ahead

The baked crust can be wrapped and frozen for up to a week, which means you are always thirty minutes away from an impressive dessert. I often bake two crusts at once and keep one in the freezer for those nights when dessert cravings strike without warning.

Choosing Your Chocolate

The quality of chocolate you choose directly affects the final result because there are so few ingredients in the ganache. I learned this the hard way when I once used baking chocolate chips meant for cookies, resulting in a grainy texture that never quite set right. Spring for a good bar you would actually enjoy eating on its own.

Perfect Presentation

That glossy finish from the jam glaze makes such a difference in how professional your tart looks. I serve this on the day I make it because the berries can start to weep after twenty four hours, though the taste remains just as delicious.

• Let the tart sit at room temperature for fifteen minutes before serving
• Use a sharp knife dipped in hot water for clean slices
• Run your knife under hot water and wipe it clean between each slice

Save

Every time I serve this, someone inevitably asks why it tastes so much better than bakery versions. The secret is simply making it with care and serving it to people you love.

Recipe FAQs

→ How do I achieve a crisp tart crust?

Use cold, cubed butter cut into flour until crumbly and chill the dough before rolling. Blind bake the crust with pie weights for a golden, crisp base.

→ What is the best way to make smooth chocolate ganache?

Heat cream until simmering, pour over chopped chocolate, let it sit briefly, then stir in butter until glossy and smooth.

→ Can I substitute raspberries with other fruits?

Yes, strawberries or blackberries work well as toppings while maintaining the dessert's balance of flavors.

→ What is the purpose of the raspberry glaze?

The glaze adds a shiny finish and enhances the fresh fruit flavor, gently brushed over berries before serving.

→ How long should the tart be chilled before serving?

Chill the tart for 45–60 minutes after adding the ganache to set it properly while keeping a soft texture.