A rich, creamy, and fruit filled chocolate raspberry tart. This dark chocolate tart has a buttery chocolate tart shell, layer of raspberry jam, fresh raspberries, and chocolate ganache.
Y’all, it’s been a week. I started my hospitality administration 101 class with Boston University and I have been swamped from that and work. Let’s just say, I’m not having the relaxing summer I thought I was going to. But that’s okay, since I have this blog and get to keep sharing recipes with you all. This chocolate raspberry tart is one of my favorites, it the perfect combination of decadent chocolate and light fresh raspberries. I love making it in the summer since that’s when raspberries are at their best, but it can really be made any time of year. Also you can swap out the raspberries for your favorite fruit.
Chocolate Raspberry Tart Ingredients:
- Flour: Please weigh your flour, it makes for a much more accurate result.
- Cocoa Powder: I love dutch processed cocoa, it has a much darker richer cocoa flavor than plain cocoa powder.
- Sugar: If you want a sweeter tart dough, you can add one more tablespoon of sugar to the dough (no more than that though).
- Salt: Salt is vital in baking, especially in chocolate. It is a necessary to bring out the rich undertones of the chocolate in both the dough and ganache.
- Unsalted Butter: Keep the butter super cold. I freeze it in sticks the night before and place in the fridge after cutting into cubes.
- Egg Yolk: This is the ingredient that differs a tart dough from pie dough. The egg yolk helps minimize flakiness while maintaining a buttery dough.
- Heavy Cream: You can use either heavy or heavy whipping cream, they are near identical dairy products.
- Chopped Chocolate: You can use chocolate chips in a pinch, but I’ve found they have a higher risk of staying unmelted because of the coating on them. I recommend a 60% chocolate bar.
- Vanilla Extract:
- Raspberry Jam: This acts as a protective layer between the crumbs of the tart shell and the lush chocolate ganache. It also cuts through the double chocolate layer for an extra raspberry surprise.
- Raspberries: Raspberries are at their best spring and summer, that’s when you should make this tart.
How to make Chocolate Tart Shell:
While most tarts use a vanilla or lemon pate sablee, this recipe uses a chocolate based paté sablee for an extra chocolatey tart. We do this by eliminating some of the flour in a traditional tart shell recipe and substituting it with dutch processed cocoa powder. Sablee means breadcrumb, so for this technique we work the cold butter into the flour with our hands until it reaches a breadcrumb stage. Take it further then you would take a pie dough.
Then add in the water and egg yolk and mix together with your hands or a dough scraper until it comes together. Add more water as necessary (the exact amount needed will depend on your altitude). You want the dough to reach a state where there are no shaggy bits and the dough will form one dry ball when squeezed together. Form the dough into a plastic wrap disc and place in the fridge to chill for 2 hours.
Once chilled, roll out on a floury surface until 1/8 inch thick. Transfer into your tart pan (this video explains it well), and dock with a fork. Blind bake with pie weights in the oven for 15 minutes, remove pie weights and bake until set and crisp. Tart shell complete!
Dock: Pricking the dough with a fork to prevent puffing up.
Blind bake: Baking the tart shell with pie weights/baking beans to help the tart/pie dough have a flat bottom. Used for first half of bake and then removed.
How to make Chocolate Ganache:
Dark chocolate ganache is one of the easiest things to make and looks and taste luxurious and elegant. It uses only two ingredients, heavy cream and chocolate, plus the flavor enhancers of salt and vanilla. Start with your mis en place, placing the chocolate in a heatproof bowl.
Then, begin heating the milk with vanilla and salt in a saucepan. Once simmering, pour over the chocolate. Let sit for 3 minutes before whisking the chocolate into the heavy cream from the center out.
Tip: If chocolate is not fully melted after whisking, place bowl of ganache in the microwave for 15 seconds and whisk again.
Overall Tart Tips and Tricks:
The major culprit for a shrinking tart is the butter. If the butter is too big or gets too warm, it will melt completely out of the tart causing it to shrink.
Ganache is a real goldilocks. If the cream is too hot, too cold, whisked too quickly, or not whisked soon enough after pouring it can seize. I’ve gotten seized ganache back my microwaving in 10 second intervals and whisking.
Yes! Strawberries, blueberries, bananas, passion fruit, and cherries would all pair phenomenally.
Yes! I actually made this tart over a three day span. Here’s a potential schedule for making it the day before:
1:00 PM: Make tart dough (you could let rest overnight)
4:00 PM: Bake tart dough and let cool
5:00 PM: Make ganache and assemble
PLACE IN FRIDGE OVERNIGHT OR LET SET FOR 2 HOURS
More Chocolate Recipes:
- Tahini Swirled Skillet Brownie
- Chocolate Caramel Cookies
- Chocolate Mint Biscotti
- Chocolate Strawberry Muffins
If you made these cookies, don’t forget to leave a review and tag me on instagram with your finished product. I love seeing what you create in the kitchen
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Chocolate Raspberry Tart
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
A rich, creamy, and fruit filled chocolate raspberry tart. This chocolate tart has a buttery chocolate tart shell, layer of raspberry jam, fresh raspberries, and chocolate ganache.
Ingredients
Chocolate Shortcrust:
- 200 grams/ 1 2/3 cup all purpose flour
- 30 grams/ 1/3 cup dutch processed cocoa powder
- 40 grams/ 1/4 cup granulated sugar
- 1/2 tsp kosher salt
- 1 1/2 sticks chilled unsalted butter, cubed
- 1 large egg yolk
- 1/4 cup ice cold water
Chocolate Ganache:
1/2 tsp salt
1/2 tsp vanilla
1 1/2 cup heavy cream
1 12oz bag of dark chocolate chips/ chopped chocolate
Assembly:
1/4 cup raspberry jam
roughly 20 raspberries
Instructions
Tart Shell:
1) In a medium sized bowl, whisk together flour, cocoa powder, sugar, and salt.
2) Add in cubed butter and toss to coat with flour, using a pastry cutter or your fingers work the butter into the flour until all pieces are SMALLER than a pea. Ideally, the butter will be bread crumb sized.
3) Make a well in the middle of the mixture and add the egg yolk and water into it. Mixing from the middle out with a wooden spoon or a spatula, incorporate the egg yolk and water into the dough.
Note: You may have to add more water depending on altitude, humidity, and flour brand.
4) Wrap the dough with plastic wrap into a disc and let rest in the fridge for two hours or overnight.
5) Once chilled, roll out on a lightly floured surface into a 1/8 inch thick circle.
6) Preheat oven to 350ºF. Roll dough onto a rolling pin and drape over tart shell. Press the dough completely into the tart shell and trim excess with a pairing knife. Dock bottom of dough with a fork. Chill uncovered for 20 minutes.
7) Cover tart pan with aluminum foil or two layers of parchment and fill with baking beans or pie weights. Blind bake for 15 minutes. Remove baking beans and foil and bake for another 20 minutes. Let cool.
Chocolate Ganache:
1) Once tart shell is cool, place chocolate chips in a heatproof bowl. Then, heat the heavy cream, vanilla, and salt on in a saucepan on the stove.
2) Once the heavy cream comes to a robust simmer, pour the heavy cream over the chocolate and let sit for 2 minutes. DO NOT WHISK.
3) After 2 minutes, start gently whisking from the middle outwards until a luscious and smooth ganache forms.
Assembly:
1) Spread raspberry jam onto the bottom of the tart shell. Arrange 12 raspberries onto the jam in any array of your liking.
2) Pour ganache into the tart pan (it’s okay if the raspberries are covered). Cover with plastic wrap and let set in the fridge for 2 hours or overnight. Once set, top with remaining raspberries, serve and enjoy!
Notes
This tart is best kept in an airtight container at room temperature for up to three days. If making in advance, garnish raspberries on top of set chocolate as opposed to in the tart.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 23g
- Sodium: 186mg
- Fat: 25g
- Saturated Fat: 16g
- Carbohydrates: 45g
- Fiber: 3.5g
- Protein: 5.1g
- Cholesterol: 69mg
Keywords: chocolate, tart, raspberries
Im making this recipe, but it doesn’t include how much vanilla and salt should go into the ganache. Also, in the ganache section, it states to pour the heavy cream over the heavy cream, but I think you mean chocolate.
Just updated the recipe, 1/2 tsp vanilla and 1/2 tsp salt. You would be correct to pour the heavy cream over the chocolate! Sorry for the typos