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For a chocolate raspberry tart, you need key ingredients for both the crust and the filling. The crust requires all-purpose flour, cocoa powder, unsalted butter, powdered sugar, an egg yolk, and cold water. These elements create a rich and flaky base. The filling features dark chocolate, heavy cream, granulated sugar, vanilla extract, fresh raspberries, and a pinch of sea salt. This blend makes a smooth and creamy ganache that pairs wonderfully with raspberries.

Chocolate Raspberry Tart

Indulge in the ultimate treat with this Chocolate Raspberry Tart that combines rich chocolate and fresh berries for a taste sensation! In my latest blog post, discover essential ingredients, step-by-step instructions, and creative variations to customize your tart. Whether you're a beginner or a pro, this recipe is sure to impress your guests. Click now to explore how to create this delectable dessert and elevate your baking skills!
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Ingredients
  

1 ½ cups all-purpose flour

¼ cup cocoa powder

½ cup unsalted butter, cold and cubed

½ cup powdered sugar

1 large egg yolk

2 tablespoons cold water

8 oz dark chocolate (at least 60% cocoa), chopped

1 cup heavy cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 cup fresh raspberries

A pinch of sea salt

Fresh mint leaves for garnish

Instructions
 

Make the Tart Crust: In a large mixing bowl, combine the flour, cocoa powder, and powdered sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

    Bind the Dough: Add the egg yolk and cold water to the mixture. Stir until the dough starts to come together. If it’s too dry, add a tiny bit more water.

      Chill the Dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

        Preheat Oven: Preheat your oven to 350°F (175°C).

          Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Transfer it to the pan, pressing it into the corners. Trim any excess dough.

            Bake the Crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes. Remove the weights and parchment, and bake for another 5 minutes until the shell is set. Let it cool completely.

              Prepare the Ganache: In a small saucepan over medium heat, heat the heavy cream until it just starts to simmer. Remove from heat and add the chopped dark chocolate, granulated sugar, and vanilla extract. Let it sit for 2 minutes, then stir until smooth.

                Fill the Tart: Pour the ganache into the cooled tart shell, spreading it evenly. Allow it to set at room temperature for about 30 minutes.

                  Add Raspberries: Once the ganache is set, arrange the fresh raspberries on top of the ganache, gently pressing them in.

                    Finish with Salt: Sprinkle a pinch of sea salt over the tart to enhance the chocolate flavor.

                      Chill and Serve: Refrigerate the tart for at least 1 hour before slicing. Serve garnished with fresh mint leaves for a pop of color.

                        Prep Time: 30 min | Total Time: 2 hr | Servings: 8