Raspberry Tart Chocolate Ganache (Printable)
A crisp buttery tart filled with rich chocolate ganache and topped with fresh raspberries.
# 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 tablespoons cold water
06 - Pinch of salt
→ Chocolate Ganache
07 - 1 cup semi-sweet chocolate, chopped
08 - 2/3 cup heavy cream
09 - 1 tablespoon unsalted butter
→ Topping
10 - 1 1/2 cups fresh raspberries
11 - 1 tablespoon raspberry jam
12 - 1 teaspoon water
# How To Make It:
01 - Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 1-2 tablespoons cold water, mixing just until dough forms a ball. Flatten into a disk, wrap in plastic, and refrigerate 30 minutes.
02 - Roll dough on lightly floured surface to fit 9-inch tart pan. Press dough into pan, trimming excess. Prick base thoroughly with fork.
03 - Freeze crust 10 minutes. Preheat oven to 375°F. Line crust with parchment paper, fill with pie weights. Bake 15 minutes, remove weights and paper, bake 5 additional minutes until golden. Cool completely.
04 - Heat cream in small saucepan until simmering. Pour over chopped chocolate in bowl. Let stand 1 minute, add butter, stir until smooth and glossy.
05 - Pour ganache into cooled crust. Smooth top. Refrigerate 45-60 minutes until set but slightly soft.
06 - Arrange raspberries over ganache. Warm raspberry jam with water, brush gently over berries for glossy finish. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The contrast of silky dark chocolate against tart bright berries is absolute magic on the tongue
- This looks like you spent hours in a French pastry kitchen but comes together faster than you would believe
02 -
- Overworking the dough makes it tough, so stop mixing as soon as it comes together
- Hot cream can seize chocolate if you pour it too fast, let it cool for just 15 seconds before pouring
03 -
- Chill your tart pan in the freezer while making the dough for easier pressing and shaping
- Use the back of a spoon to smooth ganache instead of a spatula for fewer marks