Chocolate Raspberry Tart

Chocolate Raspberry Tart

The Spruce / Bahareh Niati

Prep: 2 hrs
Cook: 30 mins
Total: 2 hrs 30 mins
Servings: 6 to 8 servings

Here is a beautiful and delicious tart made with a lusciously rich chocolate ganache and fresh raspberries. We use a pâte sablée for the tart crust which has a buttery, crumbly texture almost like a cookie.

Ingredients

  • Pâte Sablée: 
  • 250 grams all-purpose flour (sifted)
  • 200 grams butter (cut into small pieces, slightly softened)
  • 100 grams confectioners’ sugar (sifted)
  • Pinch of salt
  • 2 egg yolks
  • Ganache: 
  • 250 milliliters whipping cream (1 cup)
  • 200 grams good-quality semisweet chocolate (70% cocoa solids, preferably Valrhona, cut into pieces)
  • 25 grams liquid glucose
  • 50 grams butter (cut into small pieces)
  • For Assembly:
  • 200 grams raspberries (ripe, fresh or frozen ones, defrosted and well drained, halved if large)

Steps to Make It

Note: while there are multiple steps to this recipe, this dessert is broken down into workable categories to help you better plan for preparation and baking.

Make the Pâte Sablée

  1. Gather the ingredients.

    Pâte Sablée ingredients

    The Spruce / Bahareh Niati

  2. Heap the flour in a mound on the counter and make a well. Put the butter, confectioners’ sugar, and salt.

    flour with butter on top

    The Spruce / Bahareh Niati

  3. With your fingertips, mix and cream the butter with the sugar and salt, then add the egg yolks and work them in delicately with your fingertips.

    mix butter and flour with hands

    The Spruce / Bahareh Niati

  4. Little by little, draw the flour into the center and work the mixture delicately with your fingers until you have a homogeneous dough.

    dough mixed with hands

    The Spruce / Bahareh Niati

  5. Using the palm of your hand, push the dough away from you 3 or 4 times until it is completely smooth.

    knead dough

    The Spruce / Bahareh Niati

  6. Roll it into a ball, wrap in plastic wrap, and refrigerate until ready to use.

    dough ball wrapped in plastic

    The Spruce / Bahareh Niati

  7. On a lightly floured counter, roll out the dough to a circle, 1/16 to 1/8-inch/2 to 3 millimeter thick, and use to line an 8 1/2-inch/22 centimeter tart ring, 1-inch/2.5 centimeter high, placed on a cookie sheet. Chill for 20 minutes.

    dough in a tart pan

    The Spruce / Bahareh Niati

Bake the Pie Dough

  1. Prick the dough base lightly with a fork. Preheat the oven to 375 F/190 C.

    Prick the dough base lightly with a fork

    The Spruce / Bahareh Niati

  2. Line the pastry shell with waxed paper, fill with baking beans and bake “blind” for 20 minutes.

    Line the pastry shell with waxed paper, fill with baking beans

    The Spruce / Bahareh Niati

  3. Remove the paper and beans, lower the oven setting to 350 F/180 C, and bake for 5 minutes.

    baked tart crust

    The Spruce / Bahareh Niati

  4. Transfer to a wire rack, leave until cool enough to handle, then lift off the ring.

    baked tart crust on a cooling rack

    The Spruce / Bahareh Niati

Make the Ganache

  1. Gather the ingredients.

    Ganache ingredients

    The Spruce / Bahareh Niati

  2. Slowly bring the cream to a boil in a pan over medium heat.

    Slowly bring the cream to a boil in a pan

    The Spruce / Bahareh Niati

  3. Remove from the heat and add the chocolate, using a balloon whisk to mix it in, then add the glucose.

    add chocolate to the cream

    The Spruce / Bahareh Niati

  4. Once the mixture is smooth, incorporate the butter, a little at a time.

    add butter to the chocolate mixture

    The Spruce / Bahareh Niati

Assemble the Pastry

  1. Gather the ingredients.

    raspberries in a bowl

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  2. Once the pie crust is cold, arrange the raspberries in the pastry shell, pressing them down lightly with your fingertips so that they stick slightly to the base.

    Once the pie crust is cold, arrange the raspberries in the pastry shell

    The Spruce / Bahareh Niati

  3. Pour the ganache over the raspberries to fill the pastry shell.

    Pour the ganache over the raspberries to fill the pastry shell

    The Spruce / Bahareh Niati

  4. Let cool, then chill the tart in the refrigerator for at least 2 hours, before serving.

    Chocolate Raspberry Tart

    The Spruce / Bahareh Niati

  5. Use a very sharp knife dipped in boiling water to cut the tart into slices, wiping the knife between each slice.

    Chocolate Raspberry Tart slice

    The Spruce / Bahareh Niati

Tip

  • If well wrapped, this delicate, sweet raw pie dough will keep in the refrigerator for up to a week, or in the freezer for up to 3 months.

Reprinted with permission from Desserts by Michel Roux (Wiley 2011).

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