Description
This decadent Chocolate Raspberry Tart combines a crisp cocoa-infused tart shell with layers of luscious chocolate and fresh raspberries. It features a thin dark chocolate seal for crispness, a creamy white chocolate and raspberry filling with visible berry swirls, and a rich dark chocolate ganache topping. Perfect for special occasions or indulgent dessert lovers seeking a balance of tart fruitiness and smooth chocolaty richness.
Ingredients
Scale
For the Chocolate Tart Shell
- 1 ¼ cups (160 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ⅓ cup (40 g) powdered sugar
- ½ cup (115 g) unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons cold water
- ¼ teaspoon salt
For the Thin Chocolate Sealing Layer
- 2 oz (60 g) dark chocolate, finely chopped
For the White Chocolate Raspberry Layer
- 4 oz (115 g) white chocolate, chopped
- ¼ cup (60 ml) heavy cream
- ¾ cup fresh raspberries
- 1 teaspoon vanilla extract
For the Dark Chocolate Ganache Layer
- 6 oz (170 g) dark or semi-sweet chocolate, chopped
- ½ cup (120 ml) heavy cream
- 1 tablespoon unsalted butter
For Decoration
- Fresh raspberries for topping
Instructions
- Make the Chocolate Tart Shell: In a mixing bowl, combine flour, cocoa powder, powdered sugar, and salt. Cut in the cold butter with fingers or a pastry cutter until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, mixing just until a soft dough forms. Add more water if needed. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll and Bake the Shell: Roll the chilled dough on a floured surface and press into a 9-inch fluted tart pan. Prick the base with a fork. Freeze for 10 minutes. Line with parchment and fill with pie weights. Bake at 350°F (175°C) for 15 minutes, remove weights, and bake 5 more minutes. Cool completely in the pan.
- Add the Thin Chocolate Base Layer: Melt dark chocolate gently over simmering water or in microwave bursts. Brush a thin layer of melted chocolate on the tart shell bottom. Chill for 10 minutes until set to seal and keep shell crisp.
- Prepare the White Chocolate Cream: Warm cream until just steaming, remove from heat and pour over white chocolate. Let sit 1 minute then stir until smooth. Stir in vanilla. Cool slightly until fluid but not hot.
- Add Raspberry to the White Chocolate Layer: Lightly mash raspberries with a fork leaving some small pieces. Scatter evenly in the tart shell. Pour white chocolate mixture on top and gently tilt tart to spread without stirring. Chill at least 1 hour until softly set with visible raspberry streaks.
- Make the Dark Chocolate Ganache: Heat cream until just simmering, pour over dark chocolate, let sit 1-2 minutes then stir smooth and glossy. Stir in butter until fully incorporated.
- Finish with Ganache: Pour ganache evenly over chilled white chocolate raspberry layer. Smooth surface with spatula. Chill at least 2 hours until ganache is firm and set.
- Decorate: Top tart with fresh raspberries arranged decoratively before serving. Use a warm knife to slice cleanly through layers for an elegant presentation.
Notes
- Chill and freeze steps are crucial to maintaining the tart shell’s shape and crispness during baking.
- Use high-quality chocolate for best flavor impact.
- The raspberry bits in the white chocolate layer should remain slightly chunky for texture and visual appeal.
- Warm the knife between slices to cut smooth, clean pieces.
- For storage, keep tart refrigerated and covered; consume within 3 days for best freshness.
