Description
A rich and indulgent chocolate raspberry tart with a silky ganache and fresh raspberries.
Ingredients
Scale
- 1 pre-made tart shell (9-inch), baked and cooled
- 1 cup (240 ml) heavy cream
- 8 ounces (227 g) dark chocolate, chopped (70% cocoa recommended)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (~123 g)
- Mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) if using a homemade tart shell. Bake the tart shell according to package or recipe instructions until golden brown. Let it cool completely.
- In a small saucepan over medium heat, bring the heavy cream to a gentle simmer — watch closely so it doesn’t boil over.
- Remove the cream from heat and immediately add the chopped dark chocolate. Let sit for 1–2 minutes to soften.
- Stir the cream and chocolate together until smooth and fully combined.
- Stir in the sugar and vanilla extract until fully integrated and glossy.
- Pour the warm chocolate ganache into the cooled tart shell and spread evenly with a spatula.
- Allow the tart to set at room temperature for about 1 hour, then refrigerate until firm, about 2 hours.
- Just before serving, top with fresh raspberries and garnish with mint leaves if desired.
Notes
This tart is rich in fat and saturated fat due to heavy cream and dark chocolate. Consult reputable sources for personalized dietary advice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 12g
- Sodium: 65mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3.8g
- Protein: 3.8g
- Cholesterol: 30mg