Chocolate Raspberry Tart
A crisp chocolate shortcrust filled with silky dark chocolate ganache and crowned with fresh raspberries under a whisper of powdered sugar. Deeply rich, secretly simple — the make-ahead showstopper for date nights, dinner parties and chocolate emergencies.
Prep
45 min
Cook
35 min
Total
80 min
Serves
10
Ingredients
Chocolate crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 2–3 tbsp ice water
Ganache filling
- 1 cup heavy cream
- 8 oz bittersweet or semisweet chocolate, finely chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 cup raspberry liqueur (optional)
Topping
- 2 cups fresh raspberries
- Powdered sugar, for dusting (optional)
Method
- 1
Pulse the flour, cocoa, salt and sugar in a food processor. Add the cold butter and pulse to coarse crumbs. Add the egg yolk and 2 tablespoons of ice water and pulse until the dough just comes together, adding the last tablespoon only if needed — don't overmix. Shape the dough into a disk, wrap, and refrigerate at least 30 minutes. Preheat the oven to 350°F (175°C). Roll the chilled dough into a 12-inch circle on a lightly floured surface, transfer to a 9-inch tart pan with a removable bottom, press into the base and sides and trim the excess.
- 2
Line the crust with parchment, fill with pie weights or dried beans and bake 15 minutes. Remove the weights and parchment and bake 5–7 minutes more, until set. Cool completely on a rack. Put the chopped chocolate and butter in a heatproof bowl. Heat the cream until it just begins to simmer, pour it over, stand 5 minutes, then whisk until glossy and smooth. Stir in the vanilla and raspberry liqueur if using. Pour the ganache into the cooled shell and refrigerate at least 3 hours, until set. Just before serving, arrange the fresh raspberries over the ganache and dust with powdered sugar. Release the tart from the pan and serve.
- 3
Enjoy ..
Tips
- Cold butter and minimal mixing are what keep the cocoa crust crisp instead of tough.
- Chop the chocolate finely — big chunks won't melt fully in the resting cream and the ganache turns grainy.
- Add the raspberries just before serving; refrigerated berries on ganache weep overnight.
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