Chocolate Raspberry Tart Recipe
Introduction
This Chocolate Raspberry Tart is a simple yet elegant dessert that combines rich chocolate ganache with fresh, tangy raspberries. Perfect for any occasion, it balances creamy and fruity flavors in every bite.
Ingredients
- 1 pre-baked tart crust
- 200g dark chocolate, chopped
- 150ml heavy cream
- Fresh raspberries, about 1 cup
Instructions
- Step 1: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat.
- Step 2: Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy to form the ganache.
- Step 3: Pour the chocolate ganache evenly into the pre-baked tart crust, spreading it gently with a spatula if needed.
- Step 4: Arrange the fresh raspberries on top of the ganache in a single layer.
- Step 5: Refrigerate the tart for at least 2 hours until the ganache is set before serving.
Tips & Variations
- Use a mix of fresh berries like blueberries and strawberries to add more color and flavor.
- For a nutty twist, sprinkle toasted almonds or hazelnuts on top before chilling.
- Make your own tart crust from scratch for a homemade touch.
Storage
Store the tart covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10-15 minutes to soften the ganache slightly. Avoid freezing as the raspberries may lose texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate, but the tart will be sweeter and less intense in flavor. Adjust the quantity of cream if needed for the desired consistency.
Do I need to bake the tart crust before adding ganache?
It’s best to use a pre-baked tart crust to ensure it stays crisp and holds the ganache well. If using an unbaked crust, follow the recipe instructions for baking it fully before filling.
PrintChocolate Raspberry Tart Recipe
A decadent Chocolate Raspberry Tart featuring a rich chocolate ganache filling nestled in a crisp tart crust, topped with fresh, juicy raspberries. Perfect for dessert lovers seeking a balance of luscious chocolate and vibrant fruit flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
Chocolate Ganache
- 8 ounces bittersweet chocolate, chopped
- 3/4 cup heavy cream
- 1 tablespoon unsalted butter, softened
Topping
- 1 cup fresh raspberries
Instructions
- Prepare the Tart Crust: In a food processor, pulse together flour and powdered sugar. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and cold water, pulse until dough forms. Wrap dough in plastic and refrigerate for 30 minutes.
- Blind Bake the Crust: Roll out the chilled dough and press into a tart pan. Prick the bottom with a fork, line with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes, remove weights and parchment, bake for another 10 minutes until golden. Let cool completely.
- Make the Chocolate Ganache: Heat heavy cream in a saucepan until just boiling. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes then stir until smooth. Stir in softened butter until glossy.
- Assemble the Tart: Pour the ganache into the cooled tart crust and smooth the surface. Refrigerate for at least 2 hours until set.
- Add Raspberries: Once ganache is firm, arrange fresh raspberries evenly over the top of the tart before serving.
Notes
- Use fresh raspberries to maintain tartness and vibrant color.
- Ensure the ganache cools slightly before pouring to prevent melting the crust.
- Pie weights can be reused for future blind baking.
- Store leftover tart refrigerated and consume within 3 days for best freshness.
Keywords: Chocolate Tart, Raspberry Dessert, Chocolate Ganache Tart, Tart Recipe, French Dessert
