Chocolate Raspberry Tart: 10 Reasons to Indulge Today

A rich and decadent chocolate tart topped with fresh raspberries.

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Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, powdered sugar, and salt.
Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
Stir in the egg yolk and add ice water, one tablespoon at a time, until the dough comes together.
Press the dough into a tart pan with a removable bottom. Prick the bottom with a fork, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
Remove the tart crust from the refrigerator and bake in the preheated oven for 15-20 minutes, or until set. Allow to cool completely.
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. If using, stir in the butter and vanilla extract until combined.
Pour the chocolate ganache into the cooled tart crust, smoothing the top with a spatula.
Refrigerate the tart for at least 2 hours or until the ganache is set.
Once the ganache is set, arrange fresh raspberries on top of the tart.
If desired, dust the tart with powdered sugar and garnish with mint leaves before serving.