How to Make a Decadent Chocolate and Raspberry Tart
A chocolate and raspberry tart is the perfect blend of rich, velvety chocolate and the fresh, tart flavor of raspberries. This dessert is a showstopper for any occasion, from elegant dinner parties to simple family gatherings. Whether you’re an experienced baker or a beginner, this tart recipe is easy to follow and will surely impress your guests.
Ingredients
For the Tart Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice water (more if needed)
For the Chocolate Ganache Filling:
- 8 oz (225g) high-quality dark chocolate (70% cocoa), chopped
- 1/2 cup (120ml) heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
For the Raspberry Layer:
- 1 cup fresh raspberries (or frozen if fresh is unavailable)
- 2 tbsp sugar
- 1 tbsp lemon juice
For Garnish:
- Extra raspberries
- A few mint leaves (optional)
- Powdered sugar (optional)
Instructions
1. Make the Tart Crust: Start by preparing the tart crust. In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. Add the egg yolk and 2 tablespoons of ice water and mix until the dough comes together. If the dough is too dry, add a little more water, one teaspoon at a time.
Once the dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes. This will help the dough firm up and make it easier to roll out.
2. Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C).
3. Roll Out the Dough: Once the dough has chilled, place it on a lightly floured surface. Roll it out into a circle about 1/8 inch thick. Carefully transfer the dough into a 9-inch tart pan. Press the dough into the bottom and sides of the pan, trimming off any excess dough around the edges.
4. Blind Bake the Crust: To prevent the crust from puffing up during baking, line it with parchment paper and fill it with pie weights or dried beans. Bake the crust for about 10-12 minutes, then remove the parchment paper and weights. Continue baking for another 5-7 minutes, or until the crust is golden brown. Allow the crust to cool completely on a wire rack.
5. Prepare the Raspberry Layer: While the crust is cooling, prepare the raspberry layer. In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally until the raspberries break down and the mixture thickens (about 5-7 minutes). Once thickened, remove from heat and let it cool slightly.
Once cooled, spread the raspberry mixture evenly across the bottom of the cooled tart crust. Set aside.
6. Make the Chocolate Ganache: For the ganache filling, place the chopped chocolate into a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not bring it to a boil). Pour the hot cream over the chopped chocolate and let it sit for about 2-3 minutes. After the chocolate has softened, whisk the mixture until smooth and glossy. Add the butter, vanilla extract, and a pinch of salt. Stir until fully incorporated.
7. Assemble the Tart: Carefully pour the chocolate ganache over the raspberry layer, spreading it evenly to cover the entire tart. Tap the tart pan gently on the counter to remove any air bubbles.
8. Refrigerate the Tart: Place the tart in the refrigerator and let it chill for at least 2 hours, or until the ganache has fully set.
9. Garnish and Serve: Once the tart is chilled and set, carefully remove it from the tart pan. Top it with fresh raspberries, a dusting of powdered sugar, and a few mint leaves for a beautiful finishing touch. Slice and serve!
Tips for Success:
- Use High-Quality Chocolate: The chocolate ganache is the star of the tart, so using high-quality dark chocolate will make a noticeable difference in flavor.
- Chill the Dough: Don’t skip chilling the dough before rolling it out. It helps to keep the dough firm and prevents shrinking during baking.
- Raspberry Layer Variations: If you prefer a smoother filling, you can strain the raspberry mixture before adding it to the tart crust to remove the seeds.
- Room Temperature Ingredients: For the best ganache consistency, make sure your butter and cream are at room temperature.
This chocolate and raspberry tart is the perfect combination of sweet and tart, with a rich chocolate filling and a buttery, flaky crust. It’s ideal for any occasion and will have everyone asking for the recipe!