Chocolate Raspberry Tart

Weigh out ingredients


For the shortbread crust you'll need butter, powdered sugar, salt, flour, and vanilla extract.

Weigh out ingredients


For the chocolate ganache and assembly, you'll need chocolate, heavy cream, butter, raspberry jam, and fresh raspberries.

Make the Crust


Cream the butter until smooth, then add the powdered sugar and vanilla and beat for 2 more minutes. Fold in the flour and salt until just combined. Press the dough into a 9 inch tart pan. Place in the fridge to chill for 30 minutes. Then bake the shortbread for 35-40 minutes at 350 degrees.

Make the Chocolate Ganache

Combine 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, add the butter and mix until melted and fully combined.


Assemble & Chill

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!