Chocolate Raspberry Tart
This stunning chocolate raspberry tart features a buttery shortbread crust, a sweet raspberry preserve filling, and a smooth, rich chocolate ganache. It's a simple, yet impressive dessert that's fit for any special occasion!
Ingredients
For the shortbread crust:
- 170 g (12 tablespoon) unsalted butter, room temp
- 85 g (¾ cup) powdered sugar, sifted
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 180 g (1 ½ cups) all-purpose flour
For the chocolate ganache:
- 227 g (1 cup) heavy cream
- 170 g (6 oz) dark chocolate
- 56 g (4 tablespoon) unsalted butter
For assembly:
- 227 g (⅔ cup) raspberry preserves
- fresh raspberries
- mint leaves
Instructions
For the shortbread crust:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the powdered sugar, vanilla, and salt and beat for 2 more minutes. Lastly, add the flour and mix on low speed until fully combined.
- Press the dough into a 10 inch tart pan with your hands. It also helps to use a small piece of parchment paper to press the dough into a smooth, even layer.
- Place the tart pan in the fridge to chill for 30 minutes.
- While the dough is chilling, preheat the oven to 325 degrees F.
- Dock the crust with the tines of a fork, then place on a baking sheet and bake for about 30 minutes or until it is an even golden brown. It should have puffed up slightly, so once it's removed from the oven immediately press it with the back of a spoon into an even layer. Set aside to cool.
For the chocolate ganache:
- Just before you're ready to assemble the tart, make the ganache.
- In a small saucepan over low-medium heat, bring the heavy cream to a simmer or about 190 degrees F. Remove from heat and immediately add the chocolate and butter. Gently stir to combine with a rubber spatula or use an immersion blender for a smoother consistency.
For assembly:
- Spread the raspberry preserves onto the cooled shortbread crust.
- Pour the ganache on top and gently spread into an even layer. Place in the fridge until set.
- Once set, remove the tart from the pan and place on a serving plate. Top with fresh raspberries and mint leaves, and enjoy!
Notes
- Chill the shortbread crust dough. To ensure the crust holds its shape, the butter in the dough needs to firm up before baking, so be sure to chill it for at least 30 minutes.
- Dock the shortbread crust before baking. This will ensure the crust bakes thoroughly and evenly!
- Use an immersion blender to mix the ganache. To incorporate the chocolate and butter into the heavy cream properly without agitating it, use an immersion blender.
Nutrition Facts
Serving: 1slice | Calories: 314kcal | Carbohydrates: 29g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 85mg | Potassium: 116mg | Fiber: 2g | Sugar: 15g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
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