Chocolate Ganache Tart With Fresh Raspberries

Name: Chocolate Ganache Tart With Fresh Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Flour; 1/2 cups Unsweetened Cocoa Powder; 1/4 teaspoons Salt; 10 Tablespoons Unsalted Butter, Room Temperature; 1/2 cups Confectioners Sugar; 2 whole Egg Yolks, Room Temperature; 1/2 teaspoons Vanilla Extract; 1 cup Heavy Cream; 2 cups Semi-sweet Chocolate Chips (good Quality); 2 cups Fresh Raspberries; Confectioners Sugar, For Garnish (optional)

Servings: persons

1-1/2 cup Flour
1/2 cups Unsweetened Cocoa Powder
1/4 teaspoons Salt
10 Tablespoons Unsalted Butter, Room Temperature
1/2 cups Confectioners Sugar
2 whole Egg Yolks, Room Temperature
1/2 teaspoons Vanilla Extract
1 cup Heavy Cream
2 cups Semi-sweet Chocolate Chips (good Quality)
2 cups Fresh Raspberries
Confectioners Sugar, For Garnish (optional)

1
1. Sift together flour, cocoa powder, salt and set aside. Using an electric mixer, cream together the butter and sugar until light and fluffy. Mix in the egg yolks and vanilla. Add in the dry ingredients and mix until just incorporated. Place the dough into a 9 inch fluted tart pan with removable bottom and press dough evenly into the bottom and up sides of the pan. Refrigerate for at least 30 minutes. Preheat the oven to 350u00b0F. Using a fork, prick the bottom of the tart shell all over. Bake for 20 minutes and then let cool completely.
2
2. Heat the heavy cream in a small saucepan over medium heat. Watch carefully so the bottom of the pan does not burn. Place the chocolate chips in a large heat proof bowl. When the cream has come to a simmer, pour it over the chocolate chips and stir constantly until smooth. Pour into the tart shell and spread evenly. Refrigerate for about 1 hour until firm. Place fresh raspberries on top and sprinkle with confectioners' sugar. (Serve with some extra raspberries on the plate...you want a little piece of berry with each rich chocolatey bite).

1206

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cup Flour, 1/2 cups Unsweetened Cocoa Powder, 1/4 teaspoons Salt, 10 Tablespoons Unsalted Butter, Room Temperature, and more.

Yes, Chocolate Ganache Tart With Fresh Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!