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raspberry ganache tart

Raspberry Ganache Tart

This raspberry ganache tart is made with a buttery crust, rich dark chocolate ganache, and fresh raspberries on top. It looks like a fancy bakery dessert but is easy to make at home.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling time 3 hours
Total Time 3 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French Inspired, Modern European
Calories: 340
Ingredients Method Notes

Ingredients
  

For the tart shell:
  • 1 ¼ cups 150g all-purpose flour
  • ½ cup 115g unsalted butter, cold and cubed
  • ¼ cup 30g powdered sugar
  • 1 large egg yolk
  • 1 –2 tbsp cold water
  • Pinch of salt
For the ganache:
  • 1 cup 240ml heavy cream (or coconut cream for vegan)
  • 8 oz 225g dark chocolate, chopped (70% cocoa recommended)
  • 2 tbsp unsalted butter or coconut oil for vegan
  • 1 tsp vanilla extract
Topping:
  • 1 ½ cups fresh raspberries
Optional: crushed pistachios, almonds, or hazelnuts

Method
 

Make the tart shell:
  1. Mix flour, powdered sugar, and salt in a bowl.
  2. Add cold butter and rub with fingertips until it looks like coarse crumbs.
  3. Add egg yolk and water, just enough to bring the dough together.
  4. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  5. Roll out dough, fit into a 9-inch tart pan, prick base with fork.
  6. Bake at 350°F (175°C) with pie weights for 20 minutes. Remove weights and bake another 10 minutes until golden. Cool completely.
Make the ganache:
  1. Heat cream until just simmering.
  2. Pour over chopped chocolate in a bowl and let sit for 2 minutes.
  3. Stir until smooth, then add butter and vanilla. Mix until glossy.
Assemble the tart:
  1. Pour ganache into cooled tart shell. Smooth the top.
  2. Place fresh raspberries on top.
  3. Chill in fridge for at least 2 hours before serving.

Notes

  • For the best flavor, use chocolate with at least 70% cocoa.
  • The tart shell can be baked a day ahead and stored airtight.
  • Add a thin layer of raspberry jam under the ganache if you want a sharper berry flavor.
  • Always chill before slicing—this keeps the ganache firm and smooth.