Description
A glossy, elegant Chocolate Raspberry Tart that’s as delicious as it is beautiful. This tart combines rich dark chocolate ganache with fresh raspberries in a buttery crust. It’s simple to make, but feels like a patisserie-level dessert.
Ingredients
1 9-inch tart shell (homemade or store-bought, baked and cooled)
8 oz dark chocolate (60-70% cocoa), finely chopped
1/2 cup heavy cream
2 tbsp unsalted butter
2 cups fresh raspberries
Powdered sugar, for dusting (optional)
Instructions
- Prepare the Ganache: Place chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until just simmering, then pour over the chocolate. Let sit 1 minute.
- Mix Until Smooth: Stir the chocolate and cream gently until fully melted and smooth. Add butter and mix until glossy.
- Fill the Tart Shell: Pour ganache into cooled tart shell. Spread evenly and let it set at room temperature for 10-15 minutes.
- Top with Raspberries: Gently press raspberries into the ganache in rows, covering the entire tart.
- Chill: Refrigerate for at least 1 hour before serving.
- Finish: Dust with powdered sugar just before serving if desired.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes (for ganache and tart shell baking if homemade)
- Category: Desserts