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Decadent Raspberry Chocolate Tart

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A rich and indulgent tart featuring silky bittersweet chocolate ganache paired with fresh raspberries on a buttery, crisp crust. Perfect for celebrations or a special treat.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tablespoons cold water (more if needed)
  • 8 ounces (225g) high-quality bittersweet chocolate, chopped
  • 3/4 cup (180ml) heavy cream, warmed
  • 2 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (225g) fresh raspberries
  • Optional: powdered sugar for dusting

Instructions

  1. In a food processor, combine flour, sugar, and salt. Pulse a few times to mix.
  2. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with pea-sized bits.
  3. Add egg yolk and cold water. Pulse just until dough starts to come together. Add extra water if too dry.
  4. Turn dough onto a floured surface, knead gently into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Roll chilled dough into a 12-inch circle and transfer to a 9-inch tart pan. Press into bottom and sides, trim excess.
  6. Dock crust bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes.
  7. Remove parchment and weights, bake another 10 minutes until golden and crisp. Cool crust.
  8. Place chopped chocolate in a heatproof bowl. Heat cream until simmering and pour over chocolate. Let sit 2 minutes.
  9. Whisk until smooth and glossy. Stir in softened butter and vanilla extract.
  10. Pour ganache into cooled tart shell, smooth surface. Let sit 10 minutes at room temperature, then refrigerate at least 2 hours to set.
  11. Just before serving, arrange fresh raspberries evenly on top. Dust with powdered sugar if desired.

Notes

Keep all crust ingredients cold to ensure a flaky crust. Blind bake the crust to prevent sogginess. Use high-quality bittersweet chocolate for best flavor. Chill tart fully before adding raspberries to keep ganache firm. Ganache can be gently warmed if too thick to spread. Tart can be made ahead and refrigerated; add raspberries just before serving.

Nutrition

Keywords: raspberry chocolate tart, chocolate ganache tart, easy dessert, homemade tart, raspberry dessert, chocolate dessert, tart recipe

Find it online: https://realityeats.com/decadent-raspberry-chocolate-tart-recipe-easy-homemade-dessert-idea/