food

Chocolate Raspberry Tart

A yummy tart with fresh raspberries and chocolate ganache is the stuff of summer dreams.

food

Chocolate Raspberry Tart

A yummy tart with fresh raspberries and chocolate ganache is the stuff of summer dreams.

Ingredients

Chocolate Raspberry Tart

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup cold unsalted butter, cut into cubes
  • 1/4 - 1/2 cup cold water
  • 1/3 cup raspberry jam
  • 3 punnets fresh raspberries

Ganache Filling

  • 12 ounces semi-sweet chocolate, melted
  • Large pinch salt
  • 1 cup + 2 tablespoons whipping cream, hot

Steps

Chocolate Raspberry Tart

  1. Mix together the flour, salt and sugar in a food processor. Add the butter and pulse until it turns into a crumbly meal-like texture.
  2. Drizzle over the ice water and pulse until the dough sticks together when squished together.
  3. Divide the dough into 2 disks and wrap them in plastic wrap. Refrigerate until firm, about 1 hour. This recipe only uses 1 disk, so reserve the other disk for later use.
  4. Roll the dough out on a floured surface into a 10-inch circle. Drape this into a 9-inch pie plate and press in. Pinch the edges to create a pattern and poke holes in the base with a fork.
  5. Bake at 400F for 30-40 minutes, until golden brown. Cool completely.
  6. Spread the raspberry jam onto the base of the pie crust. Top with the whipped ganache and fresh raspberries. Enjoy!

Ganache Filling

  1. Add the whipping cream and salt to the melted chocolate and mix until fully combined.
  2. Cover with plastic wrap and transfer to the fridge until the ganache has cooled and thickened, about 30 minutes.
  3. Beat with an electric mixer until the ganache lightens in color and texture.