Description
This French Chocolate Tart with Raspberries is a luscious dessert featuring a crisp sweet shortcrust pastry filled with a silky bittersweet chocolate ganache and topped with fresh raspberries. The smooth chocolate filling is enriched with cream, milk, and eggs, baked to a creamy perfect texture. Ideal for elegant occasions or a decadent treat, this tart balances rich chocolate flavor with the bright freshness of raspberries.
Ingredients
Scale
Sweet Shortcrust Pastry
- 1 recipe for Sweet Shortcrust Pastry (pre-baked)
Chocolate Ganache Filling
- 8 ounces bittersweet chocolate, finely chopped
- ¾ cup heavy cream
- ¾ cup whole milk
- 1 whole egg
- 1 egg yolk
Topping
- 10 ounces raspberries (fresh or frozen)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (180ºC) and prepare the pre-baked tart crust that you will use as the base.
- Prepare Chocolate: Place the finely chopped bittersweet chocolate in a medium mixing bowl, ready for the ganache.
- Heat Cream: Warm the heavy cream in a small saucepan over medium heat until very hot but not boiling, or heat carefully in the microwave to avoid burning.
- Melt Chocolate: Pour the hot cream immediately over the chopped chocolate, ensuring it is covered. Let sit for 30 seconds, then whisk gently starting from the center outwards until the mixture is smooth and shiny.
- Add Milk: Stir in the whole milk thoroughly to reduce the temperature of the ganache before adding eggs.
- Incorporate Eggs: Add the whole egg and egg yolk to the chocolate mixture, stirring gently without beating to prevent air incorporation.
- Arrange Raspberries: Place the fresh or thawed frozen raspberries evenly on the bottom of the pre-baked tart shell.
- Pour Ganache: Carefully pour the chocolate mixture over the raspberries in the tart shell, taking care not to move the berries. Using a pouring jar can help with precision.
- Bake Tart: Bake the tart in the preheated oven for approximately 20 minutes until the edges are set but the center slightly jiggles, ensuring a creamy texture.
- Cool: Remove the tart from the oven and let it cool completely on a wire rack.
- Chill: Cover the tart and refrigerate for at least one hour to allow it to set.
- Serve: Serve the tart at room temperature with extra fresh raspberries and optionally a dollop of whipped cream for garnish.
Notes
- For best results, blind bake the sweet shortcrust pastry before filling to avoid a soggy bottom.
- Do not boil the cream; heating it just to a scalding point is perfect for melting the chocolate smoothly.
- Mix eggs gently into the ganache to maintain a smooth texture and avoid air bubbles.
- The center of the tart should remain slightly wobbly when done baking to achieve a creamy texture.
- You can use frozen raspberries, but thaw and drain them well before adding to prevent excess moisture.
- Allow the tart to come to room temperature before serving for optimum flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French chocolate tart, raspberry tart, chocolate ganache tart, sweet shortcrust pastry, baked chocolate dessert
