Description

A rich, decadent, and surprisingly simple chocolate raspberry tart that looks like it came from a high-end bakery. This make-ahead friendly dessert features a crisp crust, silky dark chocolate ganache, and fresh raspberries.

Ingredients

Scale

1 pre-baked 9-inch tart shell (gluten-free or regular)
1 tablespoon butter, melted (optional, for brushing crust)
12 ounces (340g) dark chocolate chips (60-70% cocoa)
1 cup (240ml) heavy cream
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
1 pint fresh raspberries
Gold dust or edible pearls (optional)
Extra chocolate shavings (optional)

Instructions

Prepare the crust: If making from scratch, mix 1 ½ cups flour, ½ cup powdered sugar, and ¼ teaspoon salt. Cut in ½ cup cold butter until coarse crumbs form. Press into a 9-inch tart pan and bake at 350°F for 15 minutes. Let cool completely.
Heat the cream: Pour heavy cream into a microwave-safe bowl. Heat in 30-second intervals, stirring between, until steaming and just about to simmer (around 180°F). Do not boil.
Melt the chocolate: Place chocolate chips in a medium bowl. Pour the hot cream over the chocolate and let sit for 5 minutes to allow heat to penetrate.
Make the ganache: Whisk the chocolate and cream together starting from the center and moving outward until smooth and glossy. Add softened butter, vanilla extract, and salt. Whisk until fully incorporated and smooth.
Assemble the tart: Place the cooled tart shell on a serving platter. Brush the inside with melted butter if desired. Pour half the ganache into the crust and spread evenly. Arrange a single layer of raspberries on top. Pour the remaining ganache over the berries and smooth the top.
Chill and set: Refrigerate the tart for at least 2 hours, or until the ganache is firm to the touch.
Garnish and serve: Decorate with fresh raspberries, chocolate shavings, or gold dust. Slice with a sharp knife dipped in hot water and wiped dry between cuts. Serve at room temperature.

Notes

Ensure raspberries are completely dry to prevent the ganache from sliding off. Do not boil the cream to avoid seizing the chocolate. For clean slices, dip the knife in hot water and wipe dry before each cut. The tart tastes better the next day as flavors meld.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30
Sodium: 50
Fat: 30
Saturated Fat: 18
Carbohydrates: 42
Fiber: 4
Protein: 6

Keywords: chocolate raspberry tart, ganache tart, elegant dessert, make-ahead dessert, gluten-free dessert, easy baking, raspberry dessert, chocolate ganache