Chocolate Raspberry Tart
A luscious Chocolate Raspberry Tart featuring a crisp shortbread crust, tangy raspberry layer, and smooth chocolate ganache. Perfect for entertaining or a special treat, this dessert is both elegant and easy to prepare.
Equipment
- Kitchen scale
- Electric mixer with paddle attachment
- 10-inch tart pan
- Immersion Blender
- Small Saucepan
- Baking sheet
- Rubber Spatula
- Fork
Ingredients
For the Shortbread Crust:
- 170 g unsalted butter room temperature
- 85 g powdered sugar sifted
- ½ tsp vanilla extract
- ½ tsp salt
- 180 g all-purpose flour
For the Chocolate Ganache:
- 227 g heavy cream
- 170 g dark chocolate
- 56 g unsalted butter
For Assembly:
- 227 g raspberry preserves
- Fresh raspberries for topping
- Mint leaves for garnish
Instructions
- Prepare the Shortbread Crust: Begin by preparing the base of your tart, which will provide a crisp and buttery foundation. Place the unsalted butter in a large mixing bowl. Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it becomes soft, smooth, and creamy. This should take about 2–3 minutes. Next, add the sifted powdered sugar, vanilla extract, and salt to the butter. Continue mixing for an additional 2 minutes, ensuring that the sugar is fully incorporated and the mixture is light and fluffy.
- Incorporate the Flour: Once the butter-sugar mixture is creamy, reduce the mixer speed to low and gradually add the all-purpose flour. Mix gently until the dough comes together and forms a cohesive ball. Avoid overmixing, as this can make the crust tough. The dough should be soft but pliable and slightly sticky to the touch.
- Shape the Tart Crust: Transfer the dough into a 10-inch tart pan. Use your hands to press it evenly across the bottom and up the sides of the pan. For a smooth and polished finish, you can place a small piece of parchment paper over the dough and press with the palm of your hand or the bottom of a glass. Make sure the crust is evenly thick all around.
- Chill the Dough: To ensure the crust maintains its shape during baking, refrigerate it for at least 30 minutes. Chilling firms up the butter, preventing the crust from shrinking or losing structure in the oven. While the dough chills, preheat your oven to 325°F (163°C).
- Dock the Crust: After chilling, remove the tart pan from the fridge. Using a fork, gently prick the surface of the dough all over. This process, called docking, allows steam to escape and ensures that the crust bakes evenly without forming bubbles.
- Bake the Crust: Place the tart pan on a baking sheet to catch any potential drips and make handling easier. Bake the crust in the preheated oven for approximately 30 minutes, or until it is a light golden brown. You may notice it puffing slightly during baking. Immediately after removing the tart from the oven, press down gently on the crust with the back of a spoon to create an even, flat layer. Allow the crust to cool completely before moving on to the next step.
- Prepare the Chocolate Ganache: While the crust cools, it’s time to make the ganache. Pour the heavy cream into a small saucepan and place it over low-medium heat. Warm the cream until it reaches a gentle simmer, approximately 190°F (88°C). Remove the cream from heat and immediately add the dark chocolate and unsalted butter. Allow the mixture to sit for a minute, then stir gently with a rubber spatula until smooth. For an ultra-silky texture, you can use an immersion blender to fully incorporate the chocolate and butter, ensuring no lumps remain.
- Spread the Raspberry Layer: Once the tart crust has cooled, spread a generous and even layer of raspberry preserves over the base. Use a spatula or the back of a spoon to gently smooth the preserves into a uniform layer, making sure to reach all edges. This layer provides a sweet-tart contrast to the richness of the chocolate ganache.
- Pour and Smooth the Ganache: Pour the prepared chocolate ganache over the raspberry layer. Begin in the center of the tart and allow it to naturally spread toward the edges.Use a spatula to gently smooth the ganache into an even layer, taking care not to disturb the raspberry preserves below.
- Chill to Set: Place the assembled tart in the refrigerator for at least 1–2 hours, or until the ganache is fully set and firm to the touch. This step ensures clean slices when serving and allows the flavors to meld together beautifully.
- Garnish and Serve: Once the ganache has set, carefully remove the tart from the pan and transfer it to a serving plate. Decorate the top with fresh raspberries and mint leaves for a pop of color and freshness. Slice the tart into 16 even pieces and serve immediately. Each bite offers a harmonious combination of buttery crust, sweet-tart raspberries, and luscious chocolate.
- Storage Tips: Store any leftover tart in an airtight container in the refrigerator for up to 3–4 days. For the best texture, allow slices to come to room temperature for a few minutes before serving. The tart can also be frozen for longer storage, but garnish fresh before serving.
Notes
- Chill the dough properly: Chilling the shortbread crust before baking helps it hold its shape and prevents shrinking. Don’t skip this step.
- Dock the crust: Pricking the dough with a fork allows steam to escape, ensuring an even, flat tart base.
- Use quality chocolate: For the ganache, choose a high-quality dark chocolate (60–70% cocoa) for a smooth and rich flavor.
- Smooth ganache with care: An immersion blender or gentle stirring ensures the chocolate and butter fully incorporate into the cream for a silky finish.
- Even layers matter: Spread raspberry preserves evenly to create a perfect balance between tart fruit and rich chocolate.
- Let ganache fully set: Refrigeration ensures clean slices and firm texture. Patience is key for the best presentation.
