Chocolate Raspberry Tart Ganache

The summer humidity was clinging to my kitchen windows the afternoon I decided chocolate and raspberries belonged together in a tart shell. I had fresh berries from the farmers market that needed using, and suddenly I was making my first chocolate crust without a recipe to guide me. The dough felt too dry, then too sticky, but somehow it came together in the refrigerator. That evening, watching my friends go quiet after their first bites, I realized some desserts are worth every minute of uncertainty.

My sister called me at 10 PM one night, needing an impressive dessert for a dinner party the next evening. I talked her through each step over the phone, listening to her panic about pressing dough into the pan and whether cream would properly melt chocolate. She texted me a photo afterward: an imperfect but gorgeous tart with raspberries slightly askew. Her guests asked for seconds, which is really all the validation you need.

Ingredients

• All-purpose flour: The backbone of your crust, providing structure without overwhelming the chocolate flavor
• Unsweetened cocoa powder: This deepens the chocolate notes throughout the crust, making it far more interesting than a standard tart shell
• Cold butter: Keep it genuinely cold, cut into small cubes, because thats what creates those flaky layers that make crusts memorable
• Powdered sugar: Dissolves more easily than granulated sugar and contributes to the tender crumb texture
• Egg yolk: Adds richness and helps bind the dough together without making it tough
• Bittersweet chocolate: Quality matters here since its the star of your ganache, so choose something you would eat plain
• Heavy cream: The higher fat content creates that silky ganache texture that sets beautifully
• Fresh raspberries: Look for berries that are plump and fragrant, avoiding any with mushy spots

Instructions

Mixing the dry ingredients:

Whisk together your flour, cocoa powder, powdered sugar, and salt until everything is evenly combined and cocoa lumps are broken up.

Cutting in the butter:

Work the cold butter into the flour mixture with your fingertips or pastry cutter until it resembles coarse crumbs with some pea-sized pieces remaining.

Bringing the dough together:

Stir in the egg yolk and start with two tablespoons of cold water, adding more only if the dough refuses to come together when pressed.

Chilling the dough:

Form the dough into a disk, wrap it tightly in plastic, and let it rest in the refrigerator for at least 30 minutes to relax the gluten.

Rolling and shaping:

Roll the dough on a lightly floured surface until its large enough to fit your tart pan, then carefully transfer and press it into the corners.

Blind baking:

Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 350°F for 15 minutes before removing weights and baking 5 more minutes.

Making the ganache:

Place your chopped chocolate in a heatproof bowl, heat the cream until just simmering, then pour it over the chocolate and let sit for 2 minutes.

Finishing the ganache:

Add the diced butter and stir gently until the mixture is completely smooth and glossy with no remaining chocolate pieces.

Assembling the tart:

Pour the ganache into your completely cooled tart shell, smooth the top, and refrigerate for at least an hour until set.

Adding the berries:

Arrange fresh raspberries over the firm ganache in whatever pattern pleases your eye, optionally brushing with warmed jam for extra shine.

Save Pin

This tart showed up at my anniversary dinner, partly because I wanted something elegant but mostly because I needed a dessert that could be made ahead. After an exhausting week, having that tart waiting in the refrigerator felt like a small victory. We ate it slowly, the chocolate and berries somehow tasting better than I remembered, and I realized the best desserts are the ones that give you time back.

Working with Chocolate Crust Dough

Chocolate dough can be deceptive because the cocoa powder makes it appear darker and stickier than it really is. Resist the urge to add extra flour while rolling, and work quickly since the chocolate creates more friction heat than regular dough. If it becomes unmanageable, simply press it directly into the tart pan with your fingers rather than continuing to roll.

Getting Perfect Ganache Consistency

The temperature difference between your warm cream and room temperature chocolate creates the emulsion that makes ganache so luxurious. Pour the cream in a slow circle over the chocolate rather than dumping it all in one spot. Let it sit undisturbed for those crucial two minutes before stirring, because patience here prevents separated or grainy chocolate.

Timing Your Assembly

Everything hinges on temperature management with this tart. Your crust needs to be fully cooled, your ganache at pouring temperature, and your berries at room temperature for the best results. Plan to make the crust a day ahead if possible, since it benefits from overnight resting and frees up your attention for the ganache.

• Brush the bottom of your crust with a little melted chocolate before adding ganache to keep it crisp longer
• Arrange raspberries in concentric circles for the most professional appearance
• Let the tart sit at room temperature for 15 minutes before serving for the ideal texture

Save Pin

Some desserts are about precision and technique, but this one is mostly about trusting your senses and letting good ingredients shine. The contrast of dark chocolate against bright raspberries is one of those combinations that feels like discovering something timeless.

Recipe FAQs

→ How do I prevent the tart crust from shrinking during baking?

Make sure to chill the dough before baking and line the crust with parchment and weights to keep its shape.

→ What type of chocolate is best for the ganache?

Bittersweet or semisweet chocolate works best, providing a rich but balanced flavor.

→ Can I use frozen raspberries as a topping?

Fresh raspberries are preferred for texture and appearance, but thawed frozen raspberries can be used if fresh ones aren't available.

→ How long should the ganache be chilled before serving?

Allow the ganache to chill at least 1 hour or until fully set for the best texture.

→ Is it possible to add a glaze on top of the raspberries?

Yes, warming raspberry jam and brushing it gently over the berries creates an attractive glossy finish.