Raspberry Tart Chocolate Ganache (Printable)

A crisp buttery tart crust topped with silky chocolate ganache and fresh raspberries for a vibrant dessert.

# What You'll 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

# Directions:

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 to firm up.
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 completely set.
07 - Arrange raspberries on top of the set ganache. For a glossy finish, warm raspberry jam and brush gently over berries.
08 - Serve chilled or at room temperature. For best results, slice with a sharp knife wiped clean between cuts.

# Expert Tips:

01 -
  • The contrast between silky dark chocolate and fresh tart raspberries is absolutely magical
  • It looks like something from a French patisserie but comes together with surprisingly little effort
  • The crust stays perfectly crisp for days, making it ideal for make ahead entertaining
02 -
  • The crust must be completely cooled before adding the ganache or it will melt and become oily
  • Room temperature ganache pours more smoothly and creates a more even surface
  • Never wash your raspberries before arranging them or they'll become waterlogged and sad
03 -
  • Use a microplane to zest a little orange over the raspberries for a subtle aromatic twist
  • If your ganache does separate, whisk in a teaspoon of warm cream until it comes back together

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