Decadent Chocolate Raspberry Tart
A rich and indulgent tart featuring a buttery flaky crust, silky dark chocolate ganache, and fresh raspberries. Perfect for special occasions or a quick elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 2 tbsp (25g) granulated sugar
- 1/4 tsp salt
- 2–3 tbsp ice water
- 8 oz (225g) dark chocolate (60-70% cocoa), chopped
- 3/4 cup (180ml) heavy cream
- 2 tbsp (30g) unsalted butter, softened
- 1 tsp vanilla extract (optional)
- 1 1/2 cups (about 150g) fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits of butter.
- Drizzle in 2 tbsp ice water and mix gently with a fork. Add an extra tablespoon if dough feels too dry. When dough just comes together, shape into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Lightly butter or spray tart pan.
- Roll dough on a lightly floured surface into a 12-inch circle. Transfer to tart pan, press gently into edges, trim excess, and prick bottom with a fork.
- Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5-7 minutes more until edges are golden. Let cool.
- Chop dark chocolate and place in heatproof bowl. Heat cream in saucepan until simmering, then pour over chocolate. Let sit 2 minutes, stir until smooth. Stir in softened butter and vanilla extract.
- Pour ganache into cooled crust and smooth top. Arrange raspberries evenly on top, pressing gently into chocolate.
- Refrigerate tart for at least 2 hours until ganache is firm. Dust with powdered sugar before serving if desired.
Notes
Chill dough twice (before rolling and after fitting in pan) for a flaky crust. Avoid overworking dough to prevent toughness. Use good-quality dark chocolate for best flavor. Blind bake crust fully to prevent sogginess. Fresh raspberries should be dry to avoid moisture. If ganache thickens too much, microwave briefly to loosen.
Nutrition
- Serving Size: 1 slice (1/8 of tart
- Calories: 350
- Fat: 25
- Carbohydrates: 30
- Protein: 4
Keywords: chocolate tart, raspberry tart, chocolate raspberry dessert, homemade tart, buttery crust, chocolate ganache, easy dessert, elegant dessert