Description
Indulge in this Chocolate Ganache Raspberry Tart, a rich and elegant dessert perfect for any occasion. Featuring a crisp chocolate cookie crust, silky smooth dark chocolate ganache, and topped with fresh raspberries, this tart combines decadent flavors with a fresh, fruity finish for an irresistible treat.
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 your oven to 350°F (175°C). In a medium bowl, combine the finely crushed chocolate cookie crumbs with the melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan to form the crust. Bake for 8 to 10 minutes until set, then remove from the oven and let it cool completely.
- Make the ganache filling: Place the chopped chocolate in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer—do not let it boil. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 to 3 minutes to soften the chocolate. Then add the butter and whisk gently until the ganache is smooth, glossy, and well combined.
- Assemble and chill: Pour the prepared ganache into the cooled tart crust. Gently tap the pan on the countertop to smooth the surface and remove any air bubbles. Refrigerate the tart for 1 to 2 hours or until the ganache is fully set.
- Add the topping and serve: Once set, arrange the fresh raspberries on top of the ganache either in a single layer or a decorative pattern. Just before serving, dust with powdered sugar or garnish with fresh mint leaves for an added touch of elegance if desired.
Notes
- Use high-quality chocolate for the best smoothness and flavor in your ganache.
- This tart can be made a day ahead; keep it refrigerated and add fresh raspberries just before serving to maintain freshness.
- If desired, experiment with other berries or fruit toppings like sliced strawberries or blueberries.
- Ensure the crust is fully cooled before adding ganache to prevent melting.
