Description
A rich and decadent chocolate tart filled with fresh raspberries, perfect for a special occasion or an indulgent treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 2-3 tablespoons ice water
- 1 cup heavy cream
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 cup raspberry liqueur (optional)
- 2 cups fresh raspberries
- Powdered sugar, for dusting (optional)
Instructions
- **Prepare the Crust:** In a food processor, pulse together the flour, cocoa powder, salt, and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of ice water; pulse until the dough just comes together. If needed, add the remaining tablespoon of ice water. Do not overmix.
- Turn the dough out onto a lightly floured surface, form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides. Trim the excess dough.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper and bake for another 5-7 minutes, or until the crust looks set. Let cool completely on a wire rack.
- **Make the Ganache Filling:** Place the chopped chocolate and 2 tablespoons of butter in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and butter. Let stand for 5 minutes, then whisk until smooth. Stir in the vanilla extract and raspberry liqueur (if using).
- Pour the ganache into the cooled tart shell. Refrigerate for at least 3 hours, or until the ganache is set.
- **Assemble and Serve:** Before serving, arrange the fresh raspberries decoratively over the top of the set ganache.
- Dust lightly with powdered sugar, if desired. Remove the tart from the pan and serve immediately.
Notes
- Ensure the butter for the crust is very cold for a flaky texture.
- Do not overbake the crust; it should still look slightly soft when removed from the oven as it will firm up as it cools.
- For a quicker set, you can chill the tart in the freezer for about 30 minutes, but store it in the refrigerator.
- The quality of the chocolate greatly affects the flavor of the ganache; use a high-quality bittersweet or semisweet chocolate.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French / European