Chocolate Raspberry Tart Ganache (Printable)

A crisp chocolate crust layered with smooth ganache and fresh raspberries for an elegant finish.

# 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 - 2-3 tablespoons cold water
07 - 1/4 teaspoon salt

→ Ganache Filling

08 - 7 ounces bittersweet or semisweet chocolate, finely chopped
09 - 3/4 cup heavy cream
10 - 2 tablespoons unsalted butter, diced

→ Topping

11 - 2 cups fresh raspberries
12 - 1 tablespoon raspberry jam (optional)

# How-To Steps:

01 - Whisk together flour, cocoa powder, powdered sugar, and salt in a bowl. Add cold butter and rub in with fingertips or pastry cutter until mixture resembles coarse crumbs. Stir in egg yolk and 2 tablespoons cold water, mixing until dough just comes together. Add more water if necessary. Press dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out dough on lightly floured surface to fit 9-inch tart pan. Press dough into pan, trim excess, and prick bottom with fork. Line with parchment and fill with pie weights or beans. Bake for 15 minutes, remove weights and parchment, then bake 5 additional minutes. Allow to cool completely.
03 - Place chopped chocolate in heatproof bowl. Heat cream in saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes. Add diced butter and gently stir until mixture is smooth and glossy.
04 - Pour ganache into cooled tart shell and smooth surface. Refrigerate for 1 hour or until ganache is completely set.
05 - Arrange raspberries evenly over set ganache. Optionally, warm raspberry jam and brush gently over berries for glossy finish.

# Expert Tips:

01 -
  • The crisp chocolate crust creates this incredible contrast against the silky ganache that makes every bite interesting
  • Fresh raspberries cut through all that richness so you never feel overwhelmed by how decadent it is
  • It looks like you spent hours at a fancy patisserie but most of the work is hands-off chilling time
02 -
  • If your dough starts feeling sticky or soft while you're working with it, pop it back in the fridge for 15 minutes
  • The ganache can seize if you get any drops of water in the chocolate, so wipe down your bowl carefully first
03 -
  • If you're worried about the crust shrinking, freeze it in the pan for 15 minutes before blind baking
  • Room temperature raspberries release less juice onto the ganache than cold ones from the fridge

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