This chocolate raspberry tart is made with a buttery shortbread crust, a sweet raspberry jam filling, and a rich, smooth chocolate ganache.
This chocolate raspberry tart is the perfect minimal-effort fancy dessert! It looks fancy and complicated, but it's truly so easy to make. Just make a super simple shortbread crust, top it with your favorite store-bought jam, and pour a silky smooth ganache on top. Dress it up with fresh raspberries and small basil leaves, and you've got an easy, yet beautiful showstopper!
- Powdered Sugar
- Raspberry Jam
- Heavy Cream
- Fresh Raspberries
This tart seems fancy and complicated to make, but I assure you it's very simple! Start with a shortbread crust, then spread on your favorite store-bought jam, and top with a 3-ingredient chocolate ganache. Add fresh raspberries and basil leaves, and that's it!
This chocolate ganache is made with heavy cream, semi-sweet chocolate, and butter. Typically, ganache is made by bringing the heavy cream to a simmer and then pouring over the chocolate. But I like to cheat - I just heat the heavy cream in the microwave for about 30 seconds, then add in the chocolate and stir until smooth. Or I heat the chocolate and heavy cream together. So much simpler, and still comes out great.
Be wary of over-heating the cream or chocolate or the ganache might split. When ganache splits, the fat solids separate and it appears grainy. If this happens, sometimes it can be fixed by adding a splash of cold heavy cream or small amount of butter. You shouldn't have to worry too much about this, since this recipe does add butter to the ganache!
- Electric mixer: A stand mixer or a hand-held electric mixer is needed to cream the butter and sugar together for the shortbread crust.
- Tart pan: You'll need a 9 inch tart pan with a removable bottom for this recipe.
- Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!
Store this tart at room temperature or in the fridge for up to 5 days.
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Baking in grams
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Chocolate Raspberry Tart
For the shortbread crust:
- 227 g 1 cup; 2 sticks unsalted butter (room temp)
- 113 g 1 cup powdered sugar
- 1 teaspoon vanilla
- 240 g 2 cups all-purpose flour
- ½ teaspoon salt
For the chocolate ganache:
- 170 g 6 oz; 1 cup high-quality semi-sweet chocolate
- 100 g ⅓ cup + 2 tablespoon heavy cream
- 42 g 3 tablespoon unsalted butter
- 170 g ½ cup raspberry jam
- fresh raspberries
- basil or mint leaves
For the shortbread crust:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth, then add the powdered sugar and vanilla and beat for 2 more minutes.
- With a rubber spatula, fold in the flour and salt until just combined.
- Press the dough into a 9 inch tart pan and use the back of a spoon or small measuring cup to pack it in and level it out.*
- Place in the fridge to chill for 30 minutes.
- While the crust is chilling, preheat the oven to 325 degrees F.
- Bake the shortbread for 35-40 minutes or until it is an even golden brown.
- Allow to cool completely before spreading the jam on top.*
For the chocolate ganache:
- Just before you're ready to assemble the tart, make the ganache.
- Start by combining the chocolate and heavy cream in a medium bowl.
- Heat the mixture in the microwave in 20 second intervals, stirring in between.
- Once fully melted and smooth, add the butter and mix until melted and fully combined.
- Spread the raspberry jam onto the cooled shortbread crust.
- Pour the ganache on top and gently spread into an even layer.
- Place in the freezer for about 15 minutes to set.
- Remove the tart from the pan.
- Top with fresh raspberries and garnish with small basil or mint leaves, and enjoy!
- For packing in the shortbread dough, it helps to press it in as much you can, then chill for 10 minutes or so. Then, press a piece of parchment paper up against it and continue smoothing it out with a spoon or measuring cup.
- Place the baked shortbread crust in the fridge or freezer to cool down faster.
- Store this tart at room temperature or in the fridge for up to 5 days.
Emily M says
Absolutely delicious! We made it with a layer of frangipane below the jam and ganache. We also made our own raspberry jam with minimal added sugar so that the tartness balanced the sweeter layers. The crust was very good but it came out a tad thick as it was hard to spread. Definitely worth the time!