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Indulgent Layers of Chocolate Raspberry Tart

A decadent tart featuring a rich chocolate ganache, fresh raspberries, and a crisp cocoa crust, perfect for intimate desserts.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 0.25 cups granulated sugar
  • 0.5 tsp salt
  • 0.5 cups unsalted butter, cold and diced
  • 1 large egg yolk
  • 2 tbsp ice water
For the filling
  • 1 cup fresh raspberries
  • 0.25 cups raspberry compote
  • 1.5 cups dark chocolate chips
  • 1 cup heavy cream
  • Chocolate shavings for garnish

Method
 

Preparation of the crust
  1. Combine flour, cocoa powder, sugar, and salt in a food processor. Pulse until combined.
  2. Add cold butter and pulse until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk until incorporated. Add ice water a tablespoon at a time until the dough holds when pressed.
  4. Press dough into a 9-inch tart pan, smooth the edges, and refrigerate for 30 minutes.
Baking the crust
  1. Preheat the oven to 375°F (190°C). Bake the crust for 20 minutes. Let cool completely.
Filling the tart
  1. Spread raspberry compote over the cooled crust and arrange fresh raspberries on top.
  2. Heat cream in a saucepan until simmering. Pour over dark chocolate chips and let sit for 5 minutes.
  3. Stir the mixture until smooth, then pour over raspberries. Refrigerate until set, about 2 hours.
  4. Before serving, add chocolate shavings on top.

Notes

Keep ingredients cold for the best crust. Use high-quality dark chocolate and allow ganache to cool slightly before pouring.