Ruby Chocolate Tart

Name: Ruby Chocolate Tart
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Egg yolks (of medium eggs) 2; Powdered sugar 0.8 cup; Butter cold 5.3 oz; Vanilla bean 1; Ruby chocolate (in pearls) 14.1 oz; Fresh liquid cream 0.8 cup; Raspberries to taste; Currants to taste; Powdered sugar to taste

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Difficulty: Average
Prep time: 50 min
Cook time: 20 min
Makes: 8 pieces
Cost: High
Note + the resting time of the preparations

PRESENTATION

The crostata with ruby chocolate is something special. Really, it’s a standout among Italian desserts. You get this golden, flaky pastry base that goes perfectly with the captivating pink hue of ruby chocolate. And look, this isn’t your typical crostata recipe. It's got a unique twist that blends traditional Italian vibes with a cool, modern flair. Ruby chocolate—seriously—has these tangy and fruity notes that burst with flavor. Way, way better than regular dark or milk chocolate.

Usually, crostatas in Italy are filled with jam or pastry cream, but this version kicks it up a notch. The smooth ruby chocolate ganache sits perfectly on the buttery crust—making every bite both tender and rich. And here's the thing, despite its fancy look, this Italian tart is pretty simple to make. You get a dessert that feels bakery-worthy without much hassle.

Across Italy, crostatas show up in lots of styles—sweet cherry jam in the north and creamy ricotta in the south. But this ruby chocolate dessert? It’s a fresh twist that fits right into any modern Italian bakery. The way the ruby chocolate melts into a moist, silky layer? Wow factor, for sure. You won’t stumble on a ruby chocolate crostata in just any pastry shop. Making it at home is a really good way to wow your friends or family.

Fans of traditional Italian desserts will love how the fruity chocolate notes blend seamlessly with the pastry. Whether you serve it as an easy crostata recipe for brunch or go all out for a special dinner, this tart with ruby chocolate always gets noticed. It's the color. And the taste? Unmatched. It’s got all the comfort of a homemade crostata but with a fun, modern twist that puts it among the top Italian sweets. With every bite, you’re tasting a beautiful mix of tradition and innovation that makes this dessert unforgettable.

INGREDIENTS

Ingredients (for a 9-inch mold): Type 00 flour 2 cups (250 g); Egg yolks 2 - (of medium eggs); Powdered sugar 0.8 cup (100 g); Butter 5.3 oz (150 g) - cold; Vanilla bean 1

For the ruby chocolate ganache: Ruby chocolate 14.1 oz (400 g) - (in pearls); Fresh liquid cream 0.8 cup (200 g)

For garnish: Raspberries to taste; Currants to taste; Powdered sugar to taste

Preparation

How to prepare Ruby Chocolate Tart

To prepare the ruby chocolate tart, start with the Shortcrust pastry: in a bowl, combine the flour, powdered sugar 1, seeds from the vanilla bean 2, and cold butter cut into pieces 3.

Work the ingredients with your fingertips to obtain a coarse sandy mixture 4, then add the egg yolks 5 and knead quickly 6.

Once you have a soft and homogeneous dough 7, wrap it in plastic wrap and let it firm up in the refrigerator for at least 30 minutes 8. Meanwhile, prepare the ruby chocolate ganache by heating the cream in a saucepan 9.

As soon as the cream reaches a simmer, pour it over the ruby chocolate pearls 10. Stir vigorously with a spatula 11, emulsifying everything slightly, then cover with plastic wrap and refrigerate for at least 2 hours 12.

Meanwhile, retrieve the shortcrust pastry, roll it out on a lightly floured surface to a thickness of about 1/8 inch 13, wrap the dough around the rolling pin, and unroll it into a 9-inch mold 14. Trim the edges using a smooth knife 15.

Place a sheet of parchment paper at the bottom of the dough 16 and use ceramic weights for How to do blind baking 17: bake the tart in a static oven, preheated in static mode, at 350°F for about 20 minutes 18.

Remove from the oven and take out the parchment paper and weights, then bake again for 5 more minutes until golden 19. While the base cools, retrieve the ganache, and work vigorously with a spoon until it appears whipped 20. Transfer the cream into a pastry bag with a "Saint Honoré" tip and start decorating the tart from the outer edge 21.

Complete the decoration with tufts of ganache to fill in the center 22 and finish by adding some berries on top and a dusting of powdered sugar 23. Your ruby chocolate tart is ready 34.