Description
This Chocolate Ganache Raspberry Tart offers a rich and elegant dessert experience, combining a chocolate cookie crust with a smooth, glossy ganache filling and fresh raspberries on top. Perfect for special occasions or a decadent treat, this tart is both visually stunning and deeply satisfying with its balanced flavors and textures.
Ingredients
Scale
For the crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, finely crushed)
- 5 tablespoons unsalted butter, melted
For the ganache filling:
- 8 oz semi-sweet or dark chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
For the topping:
- 1 ½ cups fresh raspberries
- Optional: powdered sugar or mint leaves for garnish
Instructions
- Prepare the crust: Preheat the oven to 350°F. In a medium bowl, combine the finely crushed chocolate cookie crumbs with the melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom and sides of a 9-inch tart pan, creating an even crust layer. Bake the crust for 8–10 minutes to set it, then remove and allow it to cool completely.
- Make the ganache filling: Place the finely chopped chocolate into a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, careful not to boil. Pour the hot cream over the chopped chocolate and let it sit for 2–3 minutes to soften the chocolate. Add the 1 tablespoon of unsalted butter and whisk the mixture vigorously until the ganache is smooth, glossy, and fully combined.
- Assemble the tart: Pour the prepared ganache into the cooled tart crust, spreading it evenly. Gently tap the tart pan on the counter to smooth the surface of the ganache and remove any air bubbles.
- Chill the tart: Place the tart in the refrigerator for 1–2 hours, allowing the ganache to set firmly. This chilling step ensures the filling will be rich and hold its shape when sliced.
- Add topping and serve: Once set, top the tart with fresh raspberries arranged in a single or decorative layer. Optionally, dust the tart with powdered sugar or garnish with fresh mint leaves just before serving for an elegant finish.
Notes
- Use high-quality chocolate for a deeper, richer flavor in the ganache.
- This tart can be prepared a day in advance; refrigerate after assembling ganache and add fresh raspberries just before serving for maximum freshness.
- Ensure the crust is fully cooled before adding ganache to prevent melting or mixing.
- Press the crust firmly into the tart pan edges to avoid cracks or crumbling when slicing.
