Raspberry Chocolate Tart
This not-too-sweet raspberry chocolate tart features a chocolate shortbread crust, rich dark chocolate ganache filling, and is topped with a homemade raspberry whipped cream, fresh strawberries, and chocolate curls. Perfect for Christmas, Valentines Day, or Easter, this tart is perfect for any occasion!
Equipment
- Rolling mat (optional)
- Food processor (optional)
- 9-inch tart pan
- Rolling Pin
- Stand Mixer (or large bowl with a hand mixer)
- fine mesh strainer
Ingredients
Chocolate Shortbread Crust
- 120 g all-purpose flour 1 cup
- 25 g unsweetened cocoa powder ¼ cup
- 65 g powdered sugar ½ cup
- ⅛ teaspoon salt
- ¼ teaspoon ground cardamom optional
- 84 g unsalted butter cold (6 tablespoons)
- 1 egg yolk cold
- 30 g heavy cream cold (2 tablespoons)
Chocolate Ganache Filling
- 340 g good-quality dark chocolate 12 oz, finely chopped
- 240 g heavy whipping cream 1 cup / 8.5 oz
- 56 g unsalted butter 4 tablespoons, room temperature, chopped
Raspberry Whipped Cream
- 140 g frozen raspberries 5 oz; fresh is okay too
- 100 g cane sugar ½ cup, divided
- 227 g heavy cream 1 cup
- Pinch of salt
- Fresh raspberries for topping
Instructions
Make the crust
- Whisk together the flour, cocoa powder, powdered sugar, salt, and cardamom (if using). Cut in the cold butter with pastry cutters or a food processor until the mixture resembles coarse crumbs.120 g all-purpose flour, 25 g unsweetened cocoa powder, 65 g powdered sugar, ⅛ teaspoon salt, 84 g unsalted butter, ¼ teaspoon ground cardamom
- Add the egg yolk and heavy cream. The dough will look powdery but comes together when squeezed.1 egg yolk, 30 g heavy cream
- Shape the dough into a disk, wrap in plastic, and chill 30–60 minutes.
- Preheat the oven to 350°F. Roll the dough out to about 11 inches on a lightly floured surface, press it into the tart pan, dock the bottom with a fork, and roll off the uneven edges.
- Place the pan on a baking sheet and bake at 350°F for 18–20 minutes, until matte and firm. Cool completely before filling.
Make the ganache
- Heat the cream until just before boiling, stirring frequently. Pour over the chopped chocolate and room-temperature butter and stir until completely smooth.340 g good-quality dark chocolate, 240 g heavy whipping cream, 56 g unsalted butter
- Pour the ganache into the cooled crust, smooth the top, and chill until fully set.
Make the raspberry whipped cream
- Cook the raspberries with half the sugar and a pinch of salt over medium-low heat until they break down into a jam. Strain through a fine mesh strainer to remove seeds, then cool completely.140 g frozen raspberries, 100 g cane sugar, Pinch of salt
- Whip the cream with the remaining sugar to just before stiff peaks. Add the cooled raspberry syrup and whip a little longer, being careful not to over-mix.227 g heavy cream
- Spread over the set tart and top with fresh raspberries and chocolate shavings (use a peeler on a chocolate bar).Fresh raspberries
Notes
Storage: Store in the fridge for 3–5 days, or freeze (without the whipped cream) for up to 3 months.
Tip: Butter in the ganache creates a beautiful, shiny finish, but can cause separation if not properly mixed. Stir the hot cream, chocolate, and butter until the butter is completely incorporated.
Tip: Weigh your ingredients for the most accurate, consistent results.
Nutrition
Calories: 711kcalCarbohydrates: 58gProtein: 6gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 100mgSodium: 50mgPotassium: 214mgFiber: 4gSugar: 39gVitamin A: 962IUVitamin C: 0.2mgCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!
