Chocolate Raspberry Tart

Indulge in this rich and decadent chocolate raspberry tart, featuring a buttery crust filled with smooth chocolate ganache and topped with fresh raspberries.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 8 servings

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

For the Base

1 cup all-purpose flour
1/4 cup cocoa powder
1/4 cup powdered sugar
1/2 cup unsalted butter softened
1 large egg yolk

For the Ganache Filling

1 cup heavy cream
8 ounces semisweet chocolate chopped
1 teaspoon vanilla extract

For the Topping

1 cup fresh raspberries
2 tablespoons mint leaves for garnish

Method

Prepare the Tart Base

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine flour, cocoa powder, and powdered sugar. Mix well.
Add softened butter and egg yolk; mix until the dough forms.
Press the dough into a tart pan evenly across the bottom and up the sides.
Prick the base with a fork to prevent bubbling and bake for 15 minutes.

Make the Ganache Filling

Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
Remove from heat and add the chopped chocolate, stirring until melted and smooth.
Stir in the vanilla extract and let it cool slightly.

Assemble the Tart

Pour the ganache filling into the baked tart shell, spreading it evenly.
Refrigerate for at least 30 minutes or until the ganache is set.

Add the Topping

Once the ganache is set, top with fresh raspberries, arranging them as desired.
Garnish with mint leaves for a fresh touch.

Serve

Slice the tart into wedges and serve chilled or at room temperature.
Enjoy your delicious chocolate raspberry tart!

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 150mgFiber: 2gSugar: 12g

Notes

For an extra touch, you can dust the tart with powdered sugar before serving.

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