The first time I made this tart, I was a teenager. My family went nuts over it, and it’s been one of my favorite things to make ever since. The sweetness of the chocolate perfectly complements the tang of the raspberries. Upgrade Tip: For a little something extra, spread some raspberry jam in the baked tart shell just before you pour in the ganache. Serving Tip: For a fancier look and extra boost of raspberry flavor, place the raspberries with the openings face up, and pipe a dot of raspberry jam into each individual raspberry. The pate sucree dough recipe is double what you need, but it is a great basic recipe that can be stashed in the freezer for another day… or make two tarts!
Makes one 9-inch tart
- Scant 12 tablespoons (166 grams) unsalted butter, at room temperature
- 1/3 cup (82 grams) confectioners’ sugar
- 2 large eggs (100 grams)
- Scant 3 cups (330 grams) cake flour
Raspberry Chocolate Ganache Tart:
- ½ recipe Pâté Sucrée (from above)
- All-purpose flour, for dusting
- 6 ounces (170 grams) semisweet chocolate, chopped in small pieces
- Scant 5 tablespoons (68 grams) unsalted butter
- 1 tablespoon (22 grams) corn syrup
- ¾ cup (188 milliliters) heavy cream
- 1 teaspoon raspberry extract
- 1 pint fresh raspberries
Make the Pâté Sucrée:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and confectioners’ sugar and mix on medium speed until light, fluffy, and pale in color.
- Add the eggs, one at a time, and mix on medium speed, letting each one become fully incorporated before adding the next.
- Add the flour and mix until the ingredients are just combined. The dough should be soft and smooth.
- Wrap the dough and chill in the refrigerator for at least 30 minutes to 1 hour. Your dough is now ready to use.
Make the Tart:
- Preheat the oven to 350°F. Roll out the dough on a lightly floured work surface to a 10-inch circle. Line a 9-inch tart pan with the dough, using a paring knife to trim off the excess. Place the pan in the refrigerator for at least 10 minutes.
- Blind bake the tart shell for 10 to 12 minutes, or until lightly browned. Let cool completely on a wire rack.
- In a medium bowl, combine the chocolate, butter, and corn syrup and set aside.
- In a medium saucepan over medium-high heat, bring the heavy cream to a boil. Pour it over the chocolate and let the mixture sit for 1 to 2 minutes. Stir the mixture gently, add the raspberry extract and mix until well combined.
- Pour the chocolate ganache into the cooled tart shell and smooth the filling out evenly. Let the tart sit at room temperature until it sets, 20 to 30 minutes. Arrange the fresh raspberries in a concentric circle pattern over the top, or in any design you like. The tart is best eaten the same day it’s made, but you can store leftovers covered in plastic wrap in the refrigerator for up to 2 days.