Raspberry Tart Chocolate Ganache

The summer humidity had my kitchen windows fogged up, but I was determined to make this tart for a dinner that was already running late. My hands were covered in buttery flour dust when my neighbor leaned over the fence to ask what smelled so incredible.

Served it at a garden party last July and watched three grown ups practically swoon over their plates. The chocolate was still slightly cool from the fridge while the raspberries had warmed to room temperature, creating this incredible temperature contrast that nobody could stop talking about.

Ingredients

• 1 1/4 cups all-purpose flour: The foundation of your crust, keep some extra nearby for dusting your work surface
• 1/2 cup unsalted butter, cold and cubed: Cold butter is non negotiable here, it creates those flaky layers that make a tart crust sing
• 1/4 cup granulated sugar: Just enough sweetness to balance the butter without making the crust cloying
• 1 large egg yolk: The binding agent that holds everything together, save the white for another use
• 1 to 2 tbsp cold water: Add gradually, sometimes you need both tablespoons, sometimes just one depending on humidity
• Pinch of salt: Heightens the butter flavor and keeps everything from tasting too flat
• 1 cup semi-sweet chocolate, chopped: Quality matters here since chocolate is the star of the show
• 2/3 cup heavy cream: Creates that luxurious silky texture that makes ganache so irresistible
• 1 tbsp unsalted butter: The secret to glossy restaurant style ganache
• 1 1/2 cups fresh raspberries: Pick the plumpest ones you can find, they will be the crowning glory
• 1 tbsp raspberry jam and 1 tsp water: Optional but worth it for that professional shine that makes people ask where you bought it

Instructions

Prepare the Tart Crust:

Whisk flour, sugar, and salt in a bowl, then work in cold butter with your fingers until you see pea sized pieces. Stir in the egg yolk and enough cold water to bring it together, then press into a disk and chill for 30 minutes.

Shape and Chill:

Roll your dough on a floured surface and press it gently into a 9 inch tart pan, trimming any overhang. Prick the bottom all over with a fork and freeze for 10 minutes while you preheat your oven to 375°F.

Bake the Crust:

Line with parchment and fill with pie weights, baking for 15 minutes before removing the weights and paper. Return to the oven for 5 more minutes until golden, then let it cool completely before filling.

Create the Ganache:

Heat cream until you see tiny bubbles around the edges, then pour it over your chopped chocolate. Wait one full minute before adding butter and stirring until it becomes impossibly smooth and glossy.

Assemble and Set:

Pour the ganache into your cooled crust and smooth the top with an offset spatula. Chill for 45 to 60 minutes until it is set but still gives slightly when you press it.

Arrange the Berries:

Place raspberries in concentric circles or any pattern that pleases your eye. Warm the jam with water and brush lightly over the berries for that gorgeous professional finish.

Save

My aunt asked for the recipe before she even finished her first slice. Now it is the one dessert everyone requests for birthdays, dinner parties, and random Tuesday nights when they need something beautiful.

Making It Ahead

The crust can be baked and stored at room temperature for up to two days, or frozen for a month. The ganache filled tart keeps beautifully in the refrigerator for two days, but add those fresh berries no more than four hours before serving.

Working with Ganache

If your ganache ever looks grainy, do not panic. Warm it gently over a double boiler while whisking constantly and it will come back to life. Room temperature chocolate creates smoother ganache than cold chocolate straight from the fridge.

Seasonal Variations

Summer offers so many beautiful possibilities for this tart. Try swapping in sliced peaches or halved figs when raspberries are out of season.

• Melt a little apricot jam instead of raspberry for stone fruits
• Add a layer of caramel beneath the ganache for extra depth
• Sprinkle flaky sea salt over the chocolate before it sets

Save

There is something profoundly satisfying about serving a dessert that looks this impressive. Watch how quickly people reach for seconds.

Common Questions

→ How do I achieve a crisp tart crust?

Use cold butter and chill the dough before baking. Baking with pie weights prevents puffing and ensures an even, golden crust.

→ What is the best way to make silky chocolate ganache?

Heat cream until just simmering, then pour over chopped chocolate. Stir gently until smooth, adding butter for extra sheen and richness.

→ Can I substitute other berries for raspberries?

Yes, strawberries or blackberries work well and complement the chocolate ganache beautifully.

→ How long should the tart chill before serving?

Chill for at least 45 minutes until the ganache sets but remains slightly soft for optimal texture.

→ What is the purpose of glazing the berries?

Brushing with warmed raspberry jam adds a glossy finish and enhances their natural sweetness.