Raspberry Tart Chocolate Ganache (Printable)
Buttery crust paired with smooth chocolate ganache and fresh raspberries for a vibrant, indulgent dessert.
# 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 tbsp 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 tbsp unsalted butter, softened
→ Topping
10 - 9 oz fresh raspberries
11 - 1 tbsp raspberry jam
# How To Make It:
01 - Blend flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp 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.
03 - Preheat oven to 350°F. Roll out dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan and trim excess. Prick base with a fork and chill for 10 minutes.
04 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove weights and bake 8-10 minutes more, or until golden. Cool completely.
05 - Place chopped chocolate in a heatproof bowl. In a 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.
06 - Pour ganache into cooled crust, smoothing the top. Refrigerate for 1 hour, or until set.
07 - Arrange raspberries on top. For a glossy finish, warm raspberry jam and brush gently over berries.
08 - Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The contrast of crisp buttery crust against silken chocolate is worth every minute of chilling time
- Fresh raspberries cut through the richness so you can have another slice without feeling overwhelmed
- Looks like something from a French bakery but comes together with surprisingly few techniques
02 -
- Warm the empty tart pan in the oven for 5 minutes before adding the chilled dough; this trick helps prevent soggy bottoms
- If your ganache separates, whisk in a teaspoon of cold cream and it should come back together beautifully
03 -
- Freeze your tart pan for 10 minutes before pressing in the dough; the cold metal helps the dough release more easily later
- Leftover ganache can be refrigerated and rolled into truffles, or warmed and drizzled over ice cream