Classic Easy Chocolate Raspberry Tart
This classic easy chocolate raspberry tart features a buttery, flaky crust filled with a rich, smooth dark chocolate ganache, topped with fresh, vibrant raspberries.
Equipment
- Food processor
- Plastic wrap
- Rolling pin
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
- Wire rack
- Small saucepan
- Heatproof bowl
- Whisk
- Spatula
Ingredients
For the Crust
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed (1 stick)
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces good quality dark chocolate (at least 60% cocoa), finely chopped
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Assembly and Garnish
- 1 ½ cups fresh raspberries
- for garnish powdered sugar or fresh mint leaves Optional: A dusting of
Instructions
Prepare the Tart Crust
- In a food processor, combine flour, sugar, and salt, then pulse in cold butter until crumbly.
- Add egg yolk and ice water, pulsing until the dough just forms, adding more water if needed.
- Gather the dough, form a disk, wrap it, and chill in the refrigerator for at least 30 minutes.
- Roll out the chilled dough into a 12-inch circle on a floured surface, then transfer to a 9-inch tart pan and trim excess dough; prick the bottom with a fork.
Blind Bake the Crust
- Preheat oven to 375°F (190°C), then line the tart shell with parchment paper and pie weights, baking for 15 minutes.
- Remove parchment and weights, then continue baking for 8-10 minutes until golden, and cool completely on a wire rack.
Make the Chocolate Ganache
- Heat heavy cream in a saucepan until it simmers, then remove from heat.
- Place chopped dark chocolate in a bowl, pour hot cream over it, let sit for 5 minutes, then whisk until smooth and glossy.
- Whisk in softened butter and vanilla extract until fully incorporated.
Assemble the Tart
- Pour the prepared ganache into the cooled tart shell and spread it evenly.
- Refrigerate the tart for 2-3 hours, or until the ganache is fully set, to ensure clean slices.
Garnish and Serve
- Once the ganache is firm, arrange fresh raspberries on top, and optionally dust with powdered sugar or add mint leaves before serving.
Notes
For best results, ensure all crust ingredients are very cold. When making the ganache, be careful not to boil the cream to prevent splitting. Chilling the tart thoroughly is essential for a clean, beautiful slice. You can prepare the tart crust and ganache ahead of time and assemble just before serving for ultimate freshness and convenience.