DARK CHOCOLATE RASPBERRY TART

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WHY THIS RECIPE WORKS

  • Tender and flaky chocolate pastry– this pastry crust has just the right balance of tenderness and structure to hold up to a no-bake filling.
  • Smooth dark chocolate ganache filling – the filling is easy to prepare and doesn’t require any baking. It is so silky smooth.
  • Rich chocolate flavor – you can be sure that this is a recipe for chocolate lovers. There is plenty of chocolate here.
  • Not too sweet – the blend of bittersweet and semisweet chocolate makes this tart perfectly sweet while still having intense chocolate taste.
  • Fresh raspberries – I love this recipe for how well it showcases fresh raspberries as they do not get cooked. They are tart and sweet and make such a nice complement to dark chocolate.

INGREDIENTS FOR DARK CHOCOLATE RASPBERRY TART

Here are some notes on some of the key ingredients for this recipe. For a full list of ingredients and measurements, scroll down to the recipe card at the bottom of this post.

  • Bittersweet chocolate – this is chocolate with minimum 70% cocoa solids.
  • Dark chocolate – this is chocolate with between 50 and 55% cocoa solids.
  • Cream – you’ll need cream with 35% milk fat which is also called heavy whipping cream.
  • Honey – this will give the ganache a glossy finish and also contribute to that silky smooth texture.
  • Sugar – this is optional if you prefer sweeter chocolate. 
  • Salt – salt is so important to enhance the chocolate taste!
  • Flour – regular unbleached all-purpose flour works great for pastries. If you have pastry flour, you can also use that but it is not necessary especially since the flour will be cut with cocoa powder.
  • Cocoa powder – you can use natural or Dutch process cocoa, but if you prefer a darker looking crust, Dutch cocoa works well here. This is the one I prefer here.
  • Butter – unsalted butter or salted butter works for the pastry. If you use salted butter, then you can omit the added salt.
  • Egg – I use a whole egg for this pastry as opposed to just the yolk for when I make blonde pastry. Since cocoa powder doesn’t have as much structure-building properties as flour, the egg proteins will help with this so that the crust has some stability and isn’t too crumbly.