Raspberry Tart Chocolate Ganache (Printable)

Buttery tart crust topped with smooth chocolate ganache and fresh raspberries for a luscious treat.

# What You'll 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 (optional, for glazing)
12 - 1 tsp water (optional, for glazing)

# Directions:

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. Flatten into a disk, wrap, and refrigerate for 30 minutes.
02 - Roll dough on lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess, and prick base with fork.
03 - Freeze crust for 10 minutes. Preheat oven to 375°F. Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and paper, then bake 5 minutes more until golden. Cool completely.
04 - Heat heavy cream in small saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit 1 minute, add butter, and stir until smooth and glossy.
05 - Pour ganache into cooled crust. Smooth top and chill for 45–60 minutes until set but still slightly soft.
06 - Arrange fresh raspberries over ganache. For glossy finish, warm raspberry jam with water and gently brush over berries.
07 - Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The combination of buttery crisp crust and silky chocolate ganache creates the most satisfying texture contrast in every bite
  • Fresh raspberries cut through the richness perfectly so this dessert feels indulgent without being overwhelmingly heavy
  • It looks absolutely stunning but comes together faster than most fancy desserts once you get the hang of it
02 -
  • The dough absolutely needs that 30 minute chill time or it will shrink terribly in the oven and you will end up with a very thick tough crust
  • Do not skip the pie weights when blind baking or the crust will puff up and you will not have room for all that lovely ganache
  • Let the ganache cool slightly before pouring but do not let it get too thick or it will not smooth out evenly over the crust
03 -
  • If your baked crust has any small cracks brush the inside with a beaten egg white and return it to the oven for 2 minutes to seal them before adding the ganache
  • Room temperature berries hold their shape better than cold ones so let them sit out while you prepare the ganache

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