I guarantee that you will love this chocolate raspberry tart.
It starts with a crisp, buttery chocolate pastry, with no soggy bottom, that is filled with a wickedly decadent and silky ganache and topped with fresh raspberries.
The ganache keeps its glossy finish and the raspberries pop out like little jewels. The dark chocolate is rich and luxurious too.
Perfect for any chocoholics in your life, or just to treat yourself.
Bon appétit!
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❤️ Why you will love this dish
- Easy to make - you could totally cheat and buy a readymade pastry case!
- Easily feeds 10 people
- Perfect for chocoholics
- Rich and decadent
- The ganache keeps its shiny mirror surface to impress your guests
Having lived in France, I am fairly convinced that many French people don't go to the bother of making desserts. I say this because, every supermarket seems to have a huge chilled section of tarts and pastries that you simply cannot walk past without buying!
Lemon tarts and chocolate tarts or pastry cases filled with fruit are very popular. Smaller cakes are also popular, and you can normally buy a huge tray of different petits fours or macarons which make great gifts too.
In the UK we have a few options of cheesecakes or cream slices, but never the range unless it's Christmas, hence this chocolate raspberry tart which I know you will love. It's based on a classic ganache tart and it's very easy to make too.
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🥘 Ingredients
A note on some of the ingredients.
- Chocolate - I always use 70% cocoa chocolate for baking and I like this one from Lidl.
- Cream - for the ganache it needs to be double or heavy cream, typically around 30% fat. You could also use whipping cream.
- Cocoa - use good quality cocoa powder. Drinking chocolate or similar will not work.
- Butter - you will need cold cubed butter for the pastry or you will end up witha sticky mess. Purist bakers normally insist on unsalted butter, but I always use salted.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- food processor - or mixing bowl and fork
- 25cm (10 inch) loose-bottomed tart tin
- baking parchment - or foil
- baking beans
- mixing bowl
- small saucepan
- rolling pin
🔪 Instructions
Put the flour, icing sugar and cocoa in a food processer along with the cubed butter.
Pulse several times until the mixture resembles fine breadcrumbs.
Mix the egg yolk with the cold water and add gradually while continuing to pulse. The mixture will quickly form clumps.
Try not to blitz more than necessary or the dough will become overworked and the pastry will be tough.
Put a large piece pf plastic wrap on the worktop and tip the dough out onto it.
Use the wrap to push the dough into one clump and then flatten it out.
This will make it easier to roll out and save you getting sticky hands and will mean less clearing up!
Wrap the dough and refrigerate for 15 minutes.
Unwrap the dough and add another fresh piece of plastic wrap on top.
Roll out the dough on top of the plastic until it is big enough to line the tin.
Take off the top layer of plastic and flip the pastry over and onto the tin. Use the plastic to gently push the pastry into the edges.
Peel off the remaining plastic.
Fork the base of the pastry and trim the edges. Don't worry if you need to patch it.
Chill for 20 minutes.
⏲️ Baking Time
Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake blind for 15 minutes.
Remove the beans and paper and bake for a further 10 minutes.
Leave the pastry to cool in the tin.
💭 How to bake blind and why
- When you have a wet filling to bake in a large pastry case it helps to bake the pastry blind first before adding the filling. This makes sure that you get a crisp pastry base.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6. Place a baking tray in the oven while it heats up. Take a square of baking parchment 30cm/12inch square and fold into quarters, then fold again through the middle. Hold the fold to the middle of the tin and trim off the outside edge of the paper. You will be left with a circle that lines the pastry to protect it from getting burnt. Scrunch the paper up into a ball to make it easier to shape the paper to cover the pastry.
- Add some ceramic baking beans to the paper. This will stop the pastry from rising up and the paper from moving. If you don't have ceramic beans then use any dried beans or rice and keep them separate for this purpose.
- Remove the baking tray from the oven and place the tin on it. This helps to get the heat straight to the base of the pastry. Bake for 15 minutes. Carefully peel back the paper. If the pastry is set then remove the paper and beans and return to the oven for 5 more minutes. (For this recipe, the pastry case needs to be fully cooked so cook for 10 minutes after removing the beans.
- You can use the same piece of parchment several times. I use this baking tin regularly, so keep the piece of parchment with the beans to speed things up.
Break up the chocolate into small pieces and place in a large bowl with the caster sugar.
Heat the cream to boiling point in a small saucepan.
Pour the cream over the chocolate and sugar and leave for about 3 minutes.
Stir until the mixture comes together and is smooth and one colour.
Leave to cool for about 20 minutes. The chocolate ganache will thicken as it cools.
Pour the chocolate ganache over the pastry base.
Carefully push in the raspberries.
Chill for at least 2 hours before serving.
🥗 Serve with
- Crème fraîche - goes perfectly with the richness of the tart.
- Cream - whipped, extra thick double or clotted cream.
- Ice cream - vanilla or chocolate.
🥙 Substitutions
- Pastry - if you don't want to make the pastry, simply buy a precooked pastry case. Depending on the diameter you may need to adjust the filling quantities. Alternatively, make individual desserts with a biscuit base in ramekins and top with the ganache. You will need 50g butter and 150g of biscuits for 6 ramekins.
📖 Variations
- Fruit - use cherries, clackberries, blueberries or redcurrants. Peach slices would also work well. You can also line the pastry case with the fruit and bury it with the ganache, serving extra fruit on the side.
- No fruit - simply leave the fruit out!
🍣 Storage
- Refrigerator - the ganache in the chocolate raspberry tart will keep for up to 4 days, but the raspberries will be past their best, so allow up to 3 days.
🍱 Prepare in Advance
- Prepare the pastry case in advance and sore in an airtight container. The ganache will keep for up to 4 days, but will need warming over a double boiler for it to become smooth and maleable again.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More chocolate, raspberry and tart dishes
📋 Recipe
Chocolate Raspberry Tart
Equipment
- food processor or mixing bowl and fork
- 25cm (10 inch) loose-bottomed tart tin
- Baking parchment or foil
- Baking beans
- Mixing bowl
- small saucepan
- Rolling Pin
Ingredients
For the pastry
- 175 g flour plain/all purpose
- 25 g cocoa powder
- 50 g icing sugar confectioners sugar
- 100 g butter cold and cubed
- 1 egg yolk
- 4 teaspoon water cold
For the filling
- 250 g dark chocolate 70% cocoa solids
- 500 ml cream double/heavy
- 125 g raspberries
- 65 g sugar caster/superfine
Instructions
- Put the flour, icing sugar and cocoa in a food processer along with the cubed butter.
- Pulse several times until the mixture resembles fine breadcrumbs.
- Mix the egg yolk with the cold water and add gradually while continuing to pulse. The mixture will quickly form clumps.
- Put a large piece pf plastic wrap on the worktop and tip the dough out onto it.
- Use the wrap to push the dough into one clump and then flatten it out.
- Wrap the dough and refrigerate for 15 minutes.
- Unwrap the dough and add another fresh piece of plastic wrap on top. Roll out the dough on top of the plastic until it is big enough to line the tin.
- Take off the top layer of plastic and flip the pastry over and onto the tin. Use the plastic to gently push the pastry into the edges. Peel off the remaining plastic.
- Fork the base of the pastry and chill for 20 minutes.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake blind for 15 minutes. Remove the beans and paper and bake for a further 10 minutes.
- Leave the pastry to cool in the tin.
- Break up the chocolate into small pieces and place in a large bowl with the caster sugar.
- Heat the cream to boiling point in a small saucepan.
- Pour the cream over the chocolate and sugar and leave for about 3 minutes.
- Stir until the mixture comes together and is smooth and one colour.
- Leave to cool for about 20 minutes.
- Pour the chocolate ganache over the pastry base.
- Carefully push in the raspberries.
- Chill for at least 2 hours before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
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Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Amanda
One piece isn't enough!