Easy Chocolate Raspberry Tart
This easy chocolate raspberry tart features a rich chocolate ganache filling in a simple cookie crumb crust, topped with fresh raspberries. It's a perfect dessert for any occasion.
Equipment
- Oven
- Medium bowl
- 9-inch tart pan with removable bottom
- Wire rack
- Heatproof bowl
- Small saucepan
- Whisk
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs (about 180g)
- ½ cup unsalted butter (113g), melted
For the Ganache Filling:
- 8 ounces good quality semi-sweet or bittersweet chocolate (226g), finely chopped
- 1 cup heavy cream (240ml)
- 2 tablespoons unsalted butter (28g), softened
- 1 teaspoon vanilla extract
- Pinch salt
For Topping:
- 1-2 cups fresh raspberries (about 125-250g)
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs and melted butter, mixing until evenly moistened.
- Press the mixture firmly and evenly into a 9-inch tart pan with a removable bottom, covering the bottom and sides.
Bake the Crust
- Bake the crust for 8-10 minutes until just set, then remove from the oven and cool completely on a wire rack.
Make the Ganache
- While the crust cools, place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer, then pour the hot cream over the chocolate.
- Let the mixture sit for 5 minutes, then add softened butter, vanilla extract, and a pinch of salt.
- Whisk gently from the center outwards until the ganache is smooth, glossy, and well combined.
Fill, Chill, and Serve
- Pour the chocolate ganache into the cooled tart crust and gently tap the pan to release air bubbles and even out the ganache.
- Refrigerate the tart for at least 2-3 hours until the ganache is firm.
- Once firm, carefully remove the tart from the pan and arrange fresh raspberries artfully on top before serving.
Notes
Ensure the crust is completely cool before adding the ganache to prevent melting. For a richer flavor, use a high-quality chocolate for the ganache.