Raspberry Tart Chocolate Ganache (Printable)
Crisp crust layered with smooth chocolate ganache and topped with fresh raspberries for a delightful treat.
# 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 tbsp cold water
06 - Pinch of salt
→ Chocolate Ganache
07 - 1 cup semi-sweet chocolate, chopped
08 - 2/3 cup heavy cream
09 - 1 tbsp unsalted butter
→ Topping
10 - 1 1/2 cups fresh raspberries
11 - 1 tbsp raspberry jam
12 - 1 tsp water
# How To Make It:
01 - Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 1-2 tbsp cold water, mixing just until dough forms a ball. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Roll chilled dough on lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess edges, and prick base all over with fork.
03 - Freeze crust for 10 minutes. Preheat oven to 375°F. Line crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and paper, then bake 5 additional minutes until golden brown. Cool completely.
04 - Heat heavy cream in small saucepan until just simmering. Pour hot cream over chopped chocolate in a heat-proof bowl. Let stand for 1 minute, then add butter and whisk until completely smooth and glossy.
05 - Pour ganache into cooled tart shell. Spread evenly and refrigerate for 45-60 minutes until set but still slightly soft to the touch.
06 - Arrange fresh raspberries over ganache in decorative pattern. For glossy finish, warm raspberry jam with water and brush gently over berries. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The contrast between silky chocolate and bright juicy berries creates that perfect bite balance everyone craves
- You can make the crust and ganache ahead, letting you assemble something gorgeous right before guests arrive
02 -
- Room temperature dough becomes frustrating quickly, so keep everything chilled until you are ready to work with it
- Overworking the dough develops too much gluten, making your crust tough instead of tender
03 -
- If your crust puffs up while baking, gently press it back down with the back of a spoon while it is still warm
- Chill your mixing bowl for making the ganache on hot days to help it emulsify properly