Raspberry Tart Chocolate Ganache

I'd been attempting tart dough for years, always ending up with something that shrank or cracked. Then my neighbor Marie, who'd grown up in a Lyon patisserie, watched me struggle and simply said 'You're working too hard.' She showed me how to let the food processor do the work and trust the chilling time. Now this raspberry chocolate tart is the one people actually request.

Last summer I made this for my sister's engagement party on about three hours' sleep. The tart crust had a tiny crack along one edge, so I arranged raspberries strategically to hide it. Nobody noticed the flaw, but three guests asked for the recipe, and now it's become my signature 'I totally meant to do that' dessert.

Ingredients

• All-purpose flour: The foundation of your crust; measure by weight if possible for consistent results every time
• Powdered sugar: Creates a more tender crust than granulated sugar would, plus it dissolves beautifully into the dough
• Unsalted butter: Keep it absolutely cold; I freeze mine for 15 minutes before cutting into cubes
• Egg yolk: Adds richness and helps bind the dough while keeping it tender
• Cold water: Start with one tablespoon and only add more if your dough refuses to come together
• Salt: Just a pinch to balance the sweetness and enhance butter flavor
• Bittersweet chocolate: Quality matters here because the ganache is the star; chop it finely for even melting
• Heavy cream: Room temperature cream incorporates more smoothly into the chocolate
• Unsalted butter: The secret to glossy ganache that sets perfectly while staying silky
• Fresh raspberries: Choose plump, fragrant berries; they should smell like raspberry even before you taste them
• Raspberry jam: Warm slightly and brush over berries for that professional pastry shine

Instructions

Build your buttery foundation:

Blend the flour, powdered sugar, and salt in a food processor until combined, then add cold butter cubes and pulse until you see coarse crumbs with some pea-sized butter pieces remaining

Bring the dough together:

Add the egg yolk and one tablespoon of cold water, pulsing just until the dough begins to form clumps; sprinkle additional water only if the mixture stays crumbly and dry

Let it rest:

Gather the dough into a disk, wrap it tightly in plastic, and refrigerate for at least 30 minutes; this step is crucial for preventing shrinkage in the oven

Shape and chill again:

Roll the dough on a lightly floured surface to fit your tart pan, press it gently into the edges, trim any excess, then prick the base all over with a fork and chill for another 10 minutes

Blind bake to perfection:

Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 350°F for 15 minutes; remove weights and continue baking until golden, about 8 to 10 minutes more

Create the silken filling:

Place your chopped chocolate in a heatproof bowl, bring the cream just to a simmer in a small saucepan, then pour it over the chocolate and let it sit for 1 to 2 minutes

Finish the ganache:

Add the softened butter and stir gently until everything becomes smooth and glossy; avoid over-mixing or the ganache can become grainy

Assemble and set:

Pour the ganache into your completely cooled tart shell, smooth the top, and refrigerate for at least 1 hour until firm

Arrange the finale:

Top with fresh raspberries in concentric circles or any pattern that pleases your eye; warm the jam slightly and brush over berries for an irresistible shine

Save

This tart has become my go-to for those moments when you want to make someone feel celebrated without spending three days on a dessert. The first time I served it at a dinner party, there was actual silence around the table after the first bite.

Mastering The Tart Crust

I've learned that overworking tart dough is the fastest way to toughness. Pulse just until you see those butter pieces still visible; that's what creates flaky layers. If your dough feels too soft at any point, stop and return it to the refrigerator. You cannot over-chill tart dough, but you can definitely ruin it by letting it get warm.

Ganache That Gleams

The temperature difference between your cream and chocolate matters more than I initially understood. Pour cream that's too hot, and the ganache can seize. Let it sit too long, and it won't melt properly. The cream should be just simmering; think tiny bubbles around the edges, not a rolling boil.

The Art Of Arrangement

Start your berry arrangement from the outer edge and work toward the center. Place each raspberry with its hollow side facing up or down consistently; it sounds fussy but makes a visible difference. Resist the urge to mound the berries too high in the center, or they'll tumble when you slice.

• Room temperature raspberries are more fragile than cold ones
• Glaze the berries within an hour of serving for maximum freshness
• Use the lightest touch with the pastry brush to avoid crushing delicate fruit

Save

There's something deeply satisfying about a dessert that looks this impressive coming out of your own kitchen. Every time I make this, I think of Marie standing in my doorway, shaking her head at my overworked dough.

Recipe FAQs

→ How do you achieve a crisp tart crust?

Using cold butter and minimal water while mixing creates a coarse dough that results in a flaky, crisp crust after baking.

→ What chocolate works best for the ganache?

Bittersweet or semisweet chocolate finely chopped ensures a smooth, rich ganache with the right balance of sweetness and bitterness.

→ Can I use other berries for the topping?

Yes, strawberries, blackberries, or a mixed berry blend can be used instead of raspberries for varied flavors and textures.

→ Why is chilling important for this tart?

Chilling the dough before rolling and the ganache after pouring ensures a firm crust and a smooth, set ganache layer.

→ What is the purpose of the raspberry jam glaze?

The glaze adds a glossy finish and enhances the raspberry flavor while keeping the berries fresh-looking longer.