Chocolate Raspberry Tart

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ cup powdered sugar
• ½ teaspoon salt
• 1 stick (½ cup) unsalted butter, chilled and cubed
• 1 large egg yolk
• 2 to 4 tablespoons cold water
• 8 ounces high-quality dark chocolate (around 60-70% cacao), chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 cup fresh raspberries, washed and dried
• 2 tablespoons granulated sugar (optional)
• Fresh raspberries for garnish
• Chocolate shavings or cocoa powder for garnish
• Mint leaves (optional) for garnish

Instructions

1. Prepare the Tart Crust: In a large mixing bowl, whisk together the flour, cocoa powder, powdered sugar, and salt until well combined.
2. Incorporate the Butter: Add the cubed chilled butter into the dry ingredients and mix until the mixture resembles coarse crumbs.
3. Add the Egg Yolk: Stir in the egg yolk, mixing until incorporated, then add cold water gradually until the dough forms a ball.
4. Chill the Dough: Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the Oven: Preheat oven to 350°F (175°C).
6. Roll Out the Dough: On a floured surface, roll out the chilled dough to ¼-inch thickness and transfer it to a 9-inch tart pan.
7. Bake the Crust: Prick the bottom, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights, and bake for another 10-12 minutes. Let cool on a wire rack.
8. Prepare the Ganache: Place chopped dark chocolate in a bowl. Heat the heavy cream until simmering, pour over the chocolate, and let sit for 2-3 minutes.
9. Mix the Ganache: Stir in butter until smooth and glossy.
10. Assemble the Tart: Pour ganache into the cooled crust, arrange raspberries on top.
11. Chill the Tart: Refrigerate for at least 2 hours until set.
12. Garnish and Serve: Garnish with additional raspberries, chocolate shavings, or mint leaves before serving.

Nutrition