Chocolate Raspberry Tart Delight (Printable version)

A crisp pastry base filled with smooth chocolate ganache and fresh raspberries for a rich, balanced dessert.

# List of ingredients:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1 to 2 tablespoons cold water
06 - Pinch of salt

→ Chocolate Ganache

07 - 7 ounces dark chocolate (60–70% cocoa), chopped
08 - 3/4 cup heavy cream
09 - 2 tablespoons unsalted butter, softened

→ Assembly

10 - 1 1/2 cups fresh raspberries
11 - 1 tablespoon raspberry jam (optional, for glazing)
12 - 1 teaspoon water (if glazing)

# Directions:

01 - Combine flour, powdered sugar, and salt in a mixing bowl. Incorporate cold butter with fingertips until mixture resembles coarse breadcrumbs. Add egg yolk and 1 tablespoon cold water, stirring until dough just forms; add additional water if necessary.
02 - Shape dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. Roll out dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan and trim excess. Prick base with a fork.
04 - Line dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 7 to 10 minutes until lightly golden. Allow to cool completely.
05 - Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl and let stand for 1 minute. Stir gently until smooth, then incorporate softened butter until glossy.
06 - Pour ganache into cooled pastry shell, smoothing the surface. Allow to rest at room temperature for 10 minutes.
07 - Arrange fresh raspberries evenly over ganache. For a shiny finish, warm raspberry jam with water and brush lightly over berries.
08 - Refrigerate tart for at least 30 minutes prior to slicing and serving.

# Expert Advice:

01 -
  • The pastry shatters between your teeth in the most satisfying way, and no one believes you made it from scratch.
  • Chocolate ganache sounds fancy but it's literally just two ingredients heated together—pure magic with zero pretension.
  • Fresh raspberries keep the whole thing from feeling too heavy, and they look stunning on top.
02 -
  • The dough will tear if it's too warm or you've overworked it—if it does, just press the pieces back together in the pan and chill it again. It's more forgiving than it seems.
  • Heating the cream to a true simmer before pouring it over chocolate is the entire difference between glossy ganache and broken, grainy chocolate soup.
  • If your raspberries are warm or damp, they'll weep juice into the ganache and turn it pink and weird—dry them gently with paper towel or skip the glaze.
03 -
  • Make the dough in a food processor if you have one—pulse the flour, sugar, and salt together, add butter, pulse until breadcrumbs, then add yolk and water. It's faster and your hands stay cool the whole time.
  • If you want the tart to look restaurant-quality, chill it completely before serving and slice with a hot knife, wiping it clean between each cut.

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