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Chocolate Raspberry Tart

Chocolate Raspberry Tart
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The Chocolate Raspberry Tart is a rich and elegant dessert featuring a flaky buttery crust, a smooth velvety dark chocolate ganache, and fresh vibrant raspberries. This tart offers a perfect balance of deep chocolate flavor with bright tangy fruitiness, ideal for special occasions or indulgent weekends. Easy to make and impressive to serve, it blends simple pantry ingredients into a luxurious treat.

Ingredients

Scale

For the Tart Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, chilled and cubed
  • 1 large egg yolk

For the Chocolate Ganache Filling

  • 8 ounces good quality dark chocolate (at least 60% cocoa), chopped
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Topping

  • Fresh raspberries (about 1 to 1 1/2 cups)

Instructions

  1. Prepare the Tart Crust: Combine the all-purpose flour, granulated sugar, and salt in a bowl. Cut the chilled unsalted butter into small cubes and blend into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs. Add the egg yolk and mix until the dough just comes together. Press the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to prevent shrinkage.
  2. Blind Bake the Crust: Roll out the chilled dough on a lightly floured surface and fit it into your tart pan. Prick the bottom with a fork to prevent bubbles. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes, then remove the weights and bake for another 10 minutes until golden and set. Let cool completely before filling.
  3. Make the Chocolate Ganache Filling: Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over chopped dark chocolate in a heatproof bowl. Let sit for a couple of minutes, then gently stir until smooth and glossy. Stir in the vanilla extract and a pinch of salt for enhanced flavor.
  4. Assemble the Tart: Pour the ganache into the cooled tart shell, spreading it evenly. Arrange fresh raspberries on top either over the entire surface or in a decorative pattern. Chill the tart in the refrigerator for at least 2 hours to allow the ganache to set firmly before serving.

Notes

  • Use good quality dark chocolate with at least 60% cocoa content for the best flavor in the ganache.
  • Ensure the dough is well chilled to prevent shrinking and achieve a tender, flaky crust.
  • Do not skip blind baking to keep the crust crisp and avoid sogginess from the ganache filling.
  • Use firm, ripe fresh raspberries for the best texture and taste.
  • Allow the tart to fully chill and set for clean slicing and elegant presentation.

Nutrition

Keywords: chocolate tart, raspberry tart, chocolate raspberry dessert, ganache tart, elegant dessert, easy dessert, make ahead dessert

Find it online: https://mealsbylina.com/chocolate-raspberry-tart/