Description
This decadent Chocolate Raspberry Tart combines a rich cocoa tart shell with a thin dark chocolate sealing layer, a creamy white chocolate and fresh raspberry filling, and a glossy dark chocolate ganache topping. Perfect for dessert lovers, this tart offers a beautiful balance of tart fruitiness and indulgent chocolate, finished with fresh raspberries for a stunning presentation.
Ingredients
For the Chocolate Tart Shell
- 1 ¼ cups (160 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- â…“ cup (40 g) powdered sugar
- ½ cup (115 g) unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons cold water
- ¼ teaspoon salt
For the Thin Chocolate Sealing Layer
- 2 oz (60 g) dark chocolate, finely chopped
For the White Chocolate Raspberry Layer
- 4 oz (115 g) white chocolate, chopped
- ¼ cup (60 ml) heavy cream
- ¾ cup fresh raspberries
- 1 teaspoon vanilla extract
For the Dark Chocolate Ganache Layer
- 6 oz (170 g) dark or semi-sweet chocolate, chopped
- ½ cup (120 ml) heavy cream
- 1 tablespoon unsalted butter
For Decoration
- Fresh raspberries for topping
Instructions
- Make the Chocolate Tart Shell: Combine flour, cocoa powder, powdered sugar, and salt in a mixing bowl. Cut in the cold butter with fingers or pastry cutter until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, mixing until soft dough forms, adding more water if needed. Shape dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Roll and Bake the Shell: Roll chilled dough on lightly floured surface and press into a 9-inch fluted tart pan. Prick the base with a fork and freeze for 10 minutes. Line with parchment paper and fill with pie weights. Bake at 350°F (175°C) for 15 minutes, remove weights, then bake for 5 minutes more. Let the tart shell cool completely in the pan.
- Add the Thin Chocolate Base Layer: Gently melt the chopped dark chocolate over barely simmering water or in short microwave bursts. Brush or spread a very thin layer of melted chocolate evenly across the bottom of the cooled tart shell. Chill in the fridge for 10 minutes until set, sealing the shell to keep it crisp.
- Prepare the White Chocolate Cream: Warm the cream in a small saucepan until just steaming. Remove from heat and pour over chopped white chocolate. Let stand for 1 minute, then stir gently until smooth and melted. Stir in vanilla extract. Allow the mixture to cool slightly until still fluid but no longer hot.
- Add Raspberry to the White Chocolate Layer: Lightly mash fresh raspberries with a fork, breaking them into small pieces but not pureeing. Scatter the crushed raspberries evenly over the chocolate-sealed tart shell. Pour the white chocolate mixture over the raspberries, tilting the tart to distribute without stirring. Chill for at least 1 hour until softly set, maintaining visible raspberry streaks in the creamy filling.
- Make the Dark Chocolate Ganache: Heat cream in a small saucepan until it just begins to simmer. Remove from heat and pour over chopped dark chocolate in a bowl. Let sit for 1–2 minutes, then stir until smooth and glossy. Add butter and stir gently until fully incorporated.
- Finish with Ganache: Pour ganache over the chilled white chocolate raspberry layer. Smooth the surface with an offset spatula or spoon. Chill the tart for at least 2 hours, or until the ganache is firm and fully set.
- Decorate: Before serving, top the tart with fresh raspberries arranged neatly along the edge or center. Use a warm knife to slice cleanly through the tart layers for a polished presentation.
Notes
- Be sure to chill the dough well before rolling to prevent shrinking during baking.
- Freezing the tart shell before blind baking helps maintain its shape.
- The thin chocolate sealing layer keeps the crust crisp and prevents it from getting soggy from the fillings.
- Use fresh raspberries and gently mash to retain texture and visual appeal in the filling.
- For clean slices, dip your knife in hot water and wipe it between cuts.
- This tart can be made a day ahead and refrigerated; allow it to come to room temperature for 10 minutes before serving.
