Chocolate and Raspberry Tart

Name: Chocolate and Raspberry Tart
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6
Ingredients: Type 00 flour 1 cup; Butter 2.8 oz; Powdered sugar ½ cup; Unsweetened cocoa powder 4 tbsp; Egg yolks (about 1) 0.7 oz; Fine salt 1 pinch; Vanilla extract to taste; Dark chocolate 7 oz; Fresh liquid cream 0.7 cup; Butter 1 ½ tbsp; Raspberries 2 cups

Difficulty: Difficult
Prep time: 40 min
Cook time: 25 min
Serving: 6
Cost: Average
Note plus 2 and a half hours of resting time

PRESENTATION

Recipe by
Sebastian Fitarau

A dark chocolate raspberry tart earns its place on any table through contrast — the ganache is glossy and velvety, and the raspberries bring acidity and brightness that cut through the richness cleanly. The base is a cocoa shortcrust rather than a plain pastry shell, which means every layer carries flavor from the first bite. Dark chocolate and raspberries are one of the most reliably successful pairings in the pastry kitchen, and this tart commits to that combination without distraction: no coulis, no crumble, nothing to soften the meeting of deep, bittersweet chocolate and fresh, slightly tart fruit.

The visual impact — gleaming ganache, jewel-red raspberries scattered across dark pastry — arrives without demanding advanced technique. The cocoa shortcrust comes together like any standard shortcrust, the ganache sets to a smooth, mirror-like finish, and the raspberries go on last as both decoration and a final burst of brightness. That balance of an elegant, refined result against a genuinely manageable process is what makes it equally at home at the end of a dinner party or at the center of a special occasion.

INGREDIENTS

for the shortcrust pastry: Type 00 flour 1 cup (110 g); Butter 2.8 oz (80 g); Powdered sugar ½ cup (50 g); Unsweetened cocoa powder 4 tbsp (20 g); Egg yolks 0.7 oz (20 g) - (about 1); Fine salt 1 pinch; Vanilla extract to taste

for the ganache: Dark chocolate 7 oz (200 g); Fresh liquid cream 0.7 cup (150 g); Butter 1 ½ tbsp (20 g)

for garnish: Raspberries 2 cups (250 g)

Preparation

How to prepare Chocolate and Raspberry Tart

To prepare the chocolate and raspberry tart, start with the cocoa shortcrust pastry. Put the all-purpose flour in a bowl together with the powdered sugar 1. Add the unsweetened cocoa powder 2 and the egg yolk 3.

Add a pinch of salt 4, a teaspoon of vanilla extract 5 and the cold butter cut into pieces 6.

Quickly knead with your hands 7 until you have a compact, smooth and homogeneous dough 8. Form a disk, wrap it in plastic wrap 9 and let it rest in the refrigerator for at least 30 minutes.

After resting, lightly flour your work surface and roll out the dough with a rolling pin 10 until it reaches a thickness of about 1/4 inch (7 mm) 11. Butter and flour a 7-inch tart pan, then line it with the rolled-out dough 12.

Press it well into the bottom and sides 13, trim any excess and prick the base with the tines of a fork 14. Cover with a sheet of parchment paper, fill with dried beans 15 or blind-baking weights and bake in a static oven at 356°F for 20-25 minutes.

Once baked, remove the tart shell from the oven 16, discard the paper and weights and let it cool completely 17. Meanwhile, prepare the ganache. Finely chop the dark chocolate 18 and place it in a bowl.

Pour the heavy cream into a small saucepan 19, heat it over medium heat and bring it to just below boiling. Pour the hot cream over the chopped chocolate 20. Whisk by hand 21 until you obtain a smooth, glossy and homogeneous cream.

Add the butter 22 and stir again to incorporate it, then let the ganache cool to lukewarm at room temperature 23. When the tart shell is cold, pour the warm ganache into it 34.

Level the surface with a spatula 25. Arrange whole raspberries over the surface 26, placing them neatly until it is completely covered 27. Transfer the tart to the refrigerator and let it set for about 2 hours before serving.

Storage

The chocolate and raspberry tart keeps in the refrigerator for 2-3 days, covered with a cake dome or plastic wrap. Freezing is not recommended, as fresh raspberries may lose their texture during thawing.

Tip

For a more intense flavor you can flavor the ganache with the grated zest of an untreated orange, or replace part of the raspberries with strawberries or mixed berries. For an even more indulgent presentation, try filling the raspberries with a little raspberry jam before arranging them on the tart: they'll give a pleasant surprise when sliced.

For the translation of some texts, artificial intelligence tools may have been used.

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