Raspberry Tart Chocolate Ganache (Printable Version)
Crisp crust with glossy chocolate ganache topped with fresh raspberries offering a luscious finish.
# 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)
# How to Make It:
01 - Combine flour, sugar, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add egg yolk and 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 and trim excess. Prick base with fork.
03 - Freeze crust for 10 minutes. Preheat oven to 375°F. Line crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and paper, then bake 5 more minutes until golden. Cool completely.
04 - Heat cream in small saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit 1 minute, then 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 raspberries over ganache. For glossy finish, warm raspberry jam with water and gently brush over berries. Serve chilled or at room temperature.
# Expert Insights:
01 -
- The contrast of crisp buttery crust against silky chocolate feels like something from a French patisserie
- Fresh raspberries cut through the richness so each bite stays light and refreshing
02 -
- The dough can be made ahead and frozen for up to a month, just thaw it overnight in the refrigerator
- Ganache consistency depends entirely on the chocolate brand, so adjust with slightly more cream if it seems too thick
03 -
- Freeze the tart pan for 10 minutes before adding the ganache to help it set faster
- Room temperature berries hold their shape better than cold ones when arranging