Chocolate Raspberry Tart

INGREDIENTS

For the Chocolate Tart Crust:

  • 1 and 1/4 cups all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 1/2 cup unsalted butter, cold and cubed

  • 1/4 cup granulated sugar

  • 1 large egg yolk

  • 1-2 tablespoons ice water

For the Chocolate Ganache Filling:

  • 1 cup heavy cream

  • 8 ounces semi-sweet chocolate, finely chopped

  • 1 teaspoon pure vanilla extract

For the Raspberry Topping:

  • 2 cups fresh raspberries

  • 2 tablespoons seedless raspberry jam, melted (for glazing)

PREPARATION

For the Chocolate Tart Crust:

  1. Prepare the Crust:

    • In a food processor, combine flour, cocoa powder, cold cubed butter, and sugar. Pulse until the mixture resembles coarse crumbs.

    • Add the egg yolk and pulse again.

    • Gradually add ice water, 1 tablespoon at a time, and pulse until the dough comes together into a ball.

    • Flatten the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.

  2. Preheat the Oven: Preheat your oven to 350°F (175°C).

  3. Roll Out and Bake the Crust:

    • On a lightly floured surface, roll out the chilled dough to fit your tart pan.

    • Press the dough into the bottom and up the sides of a greased 9-inch tart pan with a removable bottom.

    • Prick the bottom of the crust with a fork and bake for 15-20 minutes, or until set.

    • Allow the crust to cool completely in the pan.

For the Chocolate Ganache Filling:

  1. Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the finely chopped chocolate in a heatproof bowl. Let it sit for a minute, then gently stir until smooth and glossy. Stir in the vanilla extract.

  2. Assemble the Tart: Pour the chocolate ganache into the cooled tart crust and smooth it out with a spatula. Arrange fresh raspberries on top of the ganache.

  3. Glaze with Raspberry Jam: Heat the seedless raspberry jam in a small saucepan or microwave until melted and smooth. Brush the melted jam over the raspberries to glaze and add shine.

  4. Chill and Serve: Refrigerate the tart for at least 1-2 hours, or until the ganache is set. Remove the tart from the tart pan, slice, and serve.

  5. Optional: Garnish: Optionally, you can garnish the tart with sifted powdered sugar or a drizzle of melted chocolate before serving.

Enjoy your decadent Chocolate Raspberry Tart! It's a perfect combination of flavors and textures, making it a wonderful dessert for special occasions or any time you're craving a sweet treat.