Description
A rich, elegant dessert with a crisp cocoa crust, silky dark chocolate ganache, and fresh raspberries, perfect for any occasion.
Ingredients
1 ¼ cups all-purpose flour
¼ cup Dutch-processed cocoa powder
½ cup powdered sugar
½ tsp salt
½ cup unsalted butter, cold and cubed
1 egg, beaten
6 oz bittersweet chocolate (70%)
4 oz semisweet chocolate (50%)
¾ cup heavy cream
1 tbsp honey
2 cups fresh raspberries
Instructions
1. In a bowl, whisk flour, cocoa powder, sugar, and salt.
2. Cut in cold butter until mixture is crumbly.
3. Mix in the beaten egg until dough forms. Chill 2 hours.
4. Roll dough and press into tart pan. Chill 20 minutes.
5. Blind bake at 375°F for 15 mins, remove weights, bake 5 more mins.
6. Heat cream and honey until simmering. Pour over chopped chocolate.
7. Let sit 2 mins, then stir until smooth and glossy.
8. Add a pinch of salt and optional sugar for taste.
9. Layer 1 cup raspberries into cooled crust. Pour in ganache.
10. Chill until set, top with remaining raspberries before serving.
Notes
Use chocolate bars instead of chips for best texture.
Fresh raspberries look and taste best, but thawed frozen work too.
To slice cleanly, use a knife warmed in hot water.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 15g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 55mg