Dark Chocolate Raspberry Tart

Indulge in a decadent Dark Chocolate Raspberry Tart, featuring a buttery chocolate crust filled with rich dark chocolate ganache and accented with fresh raspberries. This dessert is the perfect balance of bittersweet chocolate and bright, fruity freshness.

Prep time: 30 minutes
Cook time: 15 minutes
Serves: 8

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 cup granulated sugar

1/2 cup unsalted butter, chilled and cubed

1/4 cup cold water

8 oz dark chocolate, chopped

1 cup heavy cream

1 tsp vanilla extract

1/2 cup fresh raspberries

2 tbsp raspberry jam

1 tbsp powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan.

2. In a bowl, mix flour, cocoa powder, and sugar. Add butter and rub into dry ingredients until mixture resembles breadcrumbs.

3. Add cold water gradually, mixing until a dough forms. Press into the tart pan evenly and prick the base with a fork.

4. Bake for 15 minutes and let cool.

5. In a saucepan, heat heavy cream until it simmers. Pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth. Mix in vanilla extract.

6. Pour ganache into cooled tart shell and refrigerate until set, about 2 hours.

7. Once the ganache is firm, spread raspberry jam gently over the top and arrange fresh raspberries.

8. Dust with powdered sugar before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Allow to come to room temperature before serving; do not reheat.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.