Decadent Dark Chocolate Raspberry Tart
A rich and luscious dark chocolate tart topped with fresh raspberries, perfect for special occasions and easy to make with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk, room temperature
- 1–2 tablespoons ice water (if needed)
- Pinch of salt
- 8 oz (225g) dark chocolate (70% cocoa or higher), chopped
- 3/4 cup (180ml) heavy cream
- 2 tablespoons unsalted butter, softened
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup (125g) fresh raspberries
- Optional: powdered sugar for dusting
Instructions
- In a medium bowl, whisk together flour, powdered sugar, and salt. Add cold, cubed butter and work into dry ingredients until mixture resembles coarse crumbs.
- Mix in egg yolk gently. Add ice water 1 tablespoon at a time if dough is dry, until it just comes together. Avoid overworking.
- Shape dough into a disk, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
- Lightly butter a 9-inch tart pan. Roll out dough on floured surface to about 12 inches diameter.
- Transfer dough to tart pan, pressing into edges. Trim excess and prick bottom with fork.
- Line crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes. Remove weights and parchment, bake another 8-10 minutes until golden. Let cool completely.
- Heat heavy cream in small saucepan over medium heat until just simmering. Remove from heat and pour over chopped dark chocolate in heatproof bowl. Let sit 2 minutes.
- Whisk ganache gently until smooth. Stir in softened butter, sugar, and vanilla extract until glossy. Let cool slightly until thick but pourable.
- Pour ganache into cooled crust and smooth top. Arrange fresh raspberries evenly over chocolate.
- Refrigerate tart for at least 2 hours until ganache is firm. Remove from pan before serving and dust with powdered sugar if desired.
Notes
Use high-quality dark chocolate (70% cocoa or higher) for best flavor. Chill dough before rolling to prevent shrinking. Blind bake crust to keep it crisp. Pour ganache while still pourable but not hot to avoid melting crust. Ganache texture is key: silky but holds shape. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use coconut cream and dairy-free chocolate.
Nutrition
- Serving Size: 1 slice (1/8 of tart
- Calories: 350
- Fat: 25
- Carbohydrates: 30
- Protein: 4
Keywords: dark chocolate tart, raspberry tart, chocolate ganache, easy dessert, special occasion dessert, chocolate raspberry tart