Description
This Chocolate Ganache Raspberry Tart is a rich and elegant dessert featuring a crisp chocolate cookie crust filled with smooth, glossy chocolate ganache and topped with fresh raspberries. Perfect for special occasions or an indulgent treat, this French-inspired tart combines the deep flavors of semi-sweet chocolate with the bright freshness of raspberries, creating a dessert that is both visually stunning and irresistibly delicious.
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 and bake the crust: Preheat your oven to 350°F. In a medium bowl, combine the chocolate cookie crumbs and melted butter, mixing well until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan to form an even crust. Bake the crust for 8 to 10 minutes, then remove from the oven and let it cool completely on a wire rack.
- Make the ganache filling: Place the finely chopped chocolate in a heat-safe bowl. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Immediately pour the hot cream over the chocolate and let it sit undisturbed for 2 to 3 minutes to melt the chocolate. Add the tablespoon of butter, then whisk gently until the mixture is smooth, thick, and glossy.
- Assemble and chill the tart: Pour the prepared ganache into the cooled tart crust. Gently tap the pan on the counter to even out the filling and smooth the surface with a spatula if needed. Transfer the tart to the refrigerator and chill for 1 to 2 hours, or until the ganache is completely set and firm to the touch.
- Add the raspberry topping and garnish: Just before serving, arrange fresh raspberries decoratively over the chilled ganache layer. Optionally, dust the tart lightly with powdered sugar or garnish with fresh mint leaves to enhance presentation and add a touch of freshness.
Notes
- Use high-quality semi-sweet or dark chocolate for the ganache to ensure the best flavor and smooth texture.
- This tart can be prepared a day in advance; keep it refrigerated and add the fresh raspberries just before serving to maintain their freshness and prevent sogginess.
- Ensure the crust is fully cooled before adding ganache to avoid melting and ensure a clean, firm crust base.
- If desired, substitute the cookie crumbs with gluten-free chocolate cookies to accommodate dietary restrictions.
