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Indulgent Layers of Chocolate Raspberry Tart

A decadent dessert featuring a crumbly cocoa pastry, luscious dark chocolate ganache, and fresh raspberries for a delightful contrast of flavors and textures.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Pastry
Cuisine: American, French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.25 cup granulated sugar
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, cold and diced Keep butter cold for flakiness
  • 1 large egg yolk
  • 2 tbsp ice water Use cold water for best results
For the filling
  • 1 cup fresh raspberries Fresh is best for texture
  • 0.25 cup raspberry compote
  • 1.5 cups dark chocolate chips 60–70% cocoa recommended
  • 1 cup heavy cream Heat until simmering before adding to chocolate
  • Chocolate shavings for garnish Optional for decoration

Method
 

Preparation
  1. Combine flour, cocoa powder, sugar, and salt in a food processor.
  2. Add butter and pulse until mixture resembles coarse crumbs.
  3. Mix in the egg yolk and add ice water slowly until dough forms.
  4. Press dough into a 9-inch tart pan with a removable bottom and refrigerate for 30 minutes.
Baking
  1. Preheat oven to 375°F (190°C).
  2. Bake the crust for 20 minutes, then remove and cool.
Filling Assembly
  1. Spread a thin layer of raspberry compote over the cooled crust and top with fresh raspberries.
  2. Heat the cream until it simmers, then pour over chocolate chips. Let sit for 5 minutes before stirring until smooth.
  3. Pour the chocolate mixture over the raspberries and refrigerate until set, approximately 2 hours.
Serving
  1. Slice with a hot, dry knife for clean edges.
  2. Serve chilled or slightly softened at room temperature, optionally dusted with cocoa or served with crème fraîche.

Notes

Keep butter and water cold for the flakiest, most tender crust. A flat-bottomed glass can help press the dough evenly into the tart pan.