Description
Chocolate Ganache Raspberry Tart – rich chocolate ganache topped with fresh raspberries for a perfect dessert treat.
Ingredients
Scale
- For the Tart Crust: 1 ½ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 1 egg yolk
- 2–3 tablespoons ice water
- For the Ganache Filling: 8 oz dark chocolate (at least 60% cocoa)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Topping: 1 cup fresh raspberries (or more, depending on preference)
- Optional: mint leaves for garnish, powdered sugar for dusting
Instructions
- Combine the flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulse until dough forms. Chill for 30 minutes, roll out, and bake at 350°F for 15-20 minutes until golden brown. Let cool.
- Heat the cream and butter in a saucepan until simmering. Pour over chopped dark chocolate in a bowl and whisk until smooth. Stir in vanilla extract. Let the ganache cool slightly before filling the tart crust.
- Pour the ganache into the cooled tart crust. Arrange raspberries on top in a circular pattern. Chill for at least an hour for the ganache to set.
- Garnish with mint leaves and powdered sugar. Slice and serve chilled.
Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg