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A decadent chocolate raspberry tart with fresh berries and dark chocolate ganache on a serving plate.
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Chocolate Raspberry Tart

Prep Time45 minutes
Cook Time20 minutes
Total Time3 hours 35 minutes
Servings: 8 servings
Calories: 450kcal

Ingredients

  • 1 1/4 cups all -purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 tablespoons heavy cream for dough
  • 6 ounces fresh raspberries
  • 2 tablespoons seedless raspberry jam
  • 9 ounces dark chocolate 70 percent cocoa, finely chopped
  • 1 cup heavy cream for ganache

Instructions

  • Pulse flour, cocoa, and sugar in a food processor until combined.
  • Add cubed butter and pulse until the mixture resembles coarse meal.
  • Whisk egg yolk and 2 tablespoons cream together then add to processor and pulse until dough just begins to clump.
  • Press dough into a 9-inch tart pan with a removable bottom and chill for 30 minutes.
  • Preheat oven to 375F or 190C and bake the crust for 15-20 minutes until set then cool completely.
  • Spread raspberry jam over the bottom of the cooled crust and arrange fresh raspberries in a single layer.
  • Heat 1 cup heavy cream in a saucepan until it reaches a simmer then pour over the chopped chocolate.
  • Let chocolate sit for 2 minutes then whisk gently until a smooth ganache forms.
  • Pour the ganache over the raspberries smoothing the top with a spatula.
  • Refrigerate for at least 2 hours or until the ganache is firm before serving.