Dark Chocolate Raspberry Tart (Print View)

A luscious tart with crisp chocolate crust, smooth ganache, and fresh raspberries for a decadent treat.

# What You'll Need:

→ Chocolate Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/3 cup powdered sugar
05 - 1 large egg yolk
06 - 2 to 3 tablespoons cold water
07 - Pinch of salt

→ Dark Chocolate Ganache

08 - 7 ounces dark chocolate (60–70%), finely chopped
09 - 3/4 cup heavy cream
10 - 2 tablespoons unsalted butter, room temperature
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt

→ Topping

13 - 1 1/2 cups fresh raspberries
14 - 1 tablespoon powdered sugar (optional, for dusting)

# Step-by-Step Directions:

01 - Combine flour, cocoa powder, powdered sugar, and salt in a food processor. Add cold butter and pulse until coarse crumbs form. Add egg yolk and 2 tablespoons cold water. Pulse until dough starts to come together, adding up to 1 tablespoon more water if needed. Shape dough into a disk, wrap, and chill for 30 minutes.
02 - Preheat oven to 350°F. Roll dough to fit a 9-inch tart pan, press in, and trim edges. Prick base with a fork, line with parchment, and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5 minutes more. Allow crust to cool completely.
03 - Heat heavy cream until just simmering and pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Incorporate butter, vanilla, and salt; mix until glossy.
04 - Pour ganache into cooled crust and smooth surface. Let set at room temperature for 10 minutes, then refrigerate for 1 hour until firm.
05 - Garnish with fresh raspberries and dust with powdered sugar if desired. Slice and serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The chocolate crust is sturdy enough to slice cleanly but melts on your tongue the second it hits.
  • Ganache sets up glossy and firm, no weird grainy texture or oily separation.
  • Raspberries cut through all that richness so you can actually finish a slice without feeling like you need a nap.
  • It looks like you spent all day on it, but most of the time is just waiting for things to chill.
02 -
  • If the ganache looks grainy or split, it got too hot or the chocolate seized, so next time let the cream cool for thirty seconds before pouring.
  • Dont skip chilling the dough or itll shrink away from the sides of the pan and youll end up with a shallow crust.
  • Use a tart pan with a removable bottom so you can lift the whole thing out cleanly instead of trying to serve it from the pan.
03 -
  • Weigh your flour if you can because too much will make the crust tough and dry instead of tender.
  • Let the ganache cool slightly before pouring it into the crust, or it might soften the bottom and make it soggy.
  • If the dough cracks while youre rolling it, just press it back together with your fingers because this crust is forgiving and no one will ever know.

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