Chocolate Raspberry Tart

Ingredients

Ingredient notes & substitutions

Unsweetened cocoa powder:

Use natural or Dutch-process cocoa here — either works, but Dutch-process will give a slightly darker, mellower crust.

Bittersweet or semisweet chocolate:

Chop it finely and evenly so it melts completely from the heat of the cream alone; bar chocolate melts far better than chocolate chips, which have stabilizers that resist melting smoothly.

Heavy cream:

Don't let it boil — you just want it steaming and simmering at the edges before you pour it over the chocolate, or the ganache can separate.

Raspberry liqueur:

Chambord is the classic choice and adds a subtle boozy raspberry depth, but leave it out entirely for a kid-friendly or alcohol-free version without changing the texture.

Cold unsalted butter (for crust):

Keep it cold right up until it hits the food processor — soft butter is the main reason cocoa crusts turn tough instead of shattering crisp.

Fresh raspberries:

Pick berries that are firm and dry; wet or overripe ones will bleed color and moisture into the ganache faster.

Method

1. 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. 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. 3

   Enjoy ..

   

Variations to try

• Swap raspberries for sliced strawberries, blackberries, or a mix of berries for a different fruit note
• Add a thin layer of raspberry jam on the baked crust before pouring the ganache for extra fruitiness
• Use milk chocolate instead of bittersweet for a sweeter, less intense filling (reduce sugar in the crust slightly)
• Make individual tartlets in mini tart pans for a plated dinner-party dessert instead of one large tart

Storage & make-ahead

The baked, ganache-filled tart (without berries) keeps well covered in the fridge for up to 3 days — just add the raspberries and powdered sugar right before serving so they don't weep onto the ganache. The crust alone can be baked ahead and stored at room temperature, well wrapped, for a day or two before filling. You can freeze the baked, unfilled crust for up to a month, but once the ganache and fruit are on, it's best enjoyed fresh from the fridge rather than frozen.

Frequently asked questions

Can I make this ahead of time for a party?

Yes — bake the crust and fill it with ganache up to 3 days ahead, keep it covered in the fridge, and just add the fresh raspberries and powdered sugar right before you serve.

Why is my ganache grainy instead of smooth?

This usually means the chocolate wasn't chopped finely enough to fully melt from the hot cream alone, or the cream was boiled instead of just brought to a simmer — both cause the ganache to seize or separate slightly.

Can I skip the raspberry liqueur?

Absolutely — it's optional and mainly adds a subtle depth; the tart is just as good without it, especially if you want it alcohol-free.

My crust cracked when I rolled it out — what went wrong?

Cocoa dough is a bit more delicate than a plain pastry, so if it cracks, just patch it with your fingers right in the tart pan rather than re-rolling; make sure it's properly chilled (at least 30 minutes) before rolling too.