Indulge in another romantic dessert – Raspberry Chocolate ganache tart. Covered with a beautiful, rich, and chocolately spiral, this tart is extraordinary. It looks stunning with fresh raspberries and chocolate triangles on top.
I fell in love with this Raspberry Chocolate Tart while watching the French cooking competition show “Dans la peau d’un chef” some time ago. It is another creation of the French chef Pierre Hermé, who makes different versions of this tart.
The original name of the tart is Tart “Chloe” that comes from the name of a chef’s friend who loves chocolate and hates the combination of dark chocolate and raspberry. As a joke, the chef created the tart and called it “Chloe.”
The base of the tart is a thin shortcrust that is beautifully topped with a perfect spiral of the flavored raspberry chocolate ganache. Fresh raspberries and chocolate triangles decorate the surface of the tart.
I had to tweak the recipe to make it easier and, in my opinion, tastier. I omitted cornmeal while making the tart crust. Yes, it brings crispiness to the tart base as per Pierre Hermé, but I do not like this part the chef’s version. Moreover, I played with the amount of ingredients.
This tart is fun to make. Please, do not be scared for making a chocolate spiral on top of the tart. Do not consider this step as a tedious task, just play with the ganache, starting from the center!
Jump to:
What is a chocolate ganache?
Chocolate ganache is a mixture of chocolate and heavy cream, melted and mixed together. It is used as a glaze and/or a fluffy frosting for cakes, or to make truffles.
Why raspberry chocolate tart recipe works
- Combining raspberry and dark chocolate, this tart is more proof that this combo is “a match made in heaven”.
- Thin tart crust is gorgeously balanced with the same thickness of the chocolate ganache.
- Beautiful chocolate spiral on top of the tart gives unique charm to the dessert.
How to make raspberry chocolate ganache tart – step by step
To make the tart crust, place butter in the bowl of stand mixer * and beat until homogeneous. Add all the ingredients in order and continue to mix. Add all purpose flour as the last ingredient and mix just to combine (photo 1). Wrap the pastry dough in a plastic film * and refrigerate for 30 minutes.
Using a rolling pin *, roll out the pastry between two sheets of parchment paper * about 5 mm think. Cut a 8 inch/ 20 cm diameter disk by pressing a buttered stainless steel tart ring * (cake ring *). Remove excess dough (photo 2) and refrigerate for an hour before baking.
Preheat oven to 335 F/170 C. Bake for about 15 to 20 minutes. Remove the ring in the middle of baking time to brown edges of the tart. Let it cool down.
To make the raspberry chocolate ganache, place fresh raspberries in a fine mesh strainer over a large bowl. Force the juice from the berries by pressing raspberries with the back of a spoon to get a puree (photo 3). Chop dark chocolate into small pieces or process chocolate in a food processor * for a few minutes (photo 3).
Heat raspberry puree without boiling. Pour a third of the heated puree over chopped chocolate and mix from the center by expanding the movement, little by little (photo 5). Repeat the process twice with the remaining puree. When the mixture is at about 104 F/40 C (still warm by touch), stir in the softened butter.
Emulsify the ganache with a hand whisk * for a few seconds to make it homogeneous, cover it with a plastic film * on contact (photo 6) and refrigerate for about one hour.
To make the dark chocolate triangles, melt dark chocolate in a bain-marie (water bath), pour on a plastic sheet * and spread with a spatula (photo 7). Cover chocolate with the second sheet of plastic film * and even with hands, removing air bubbles. Turn it over, place on a baking sheet and cover with another, but smaller baking sheet. Refrigerate.
Prepare the baked tart crust for the decoration (photo 8).
To assemble the tart, place the raspberry chocolate ganache in a pastry bag * with Ateco plain pastry tip 806 * and push a spiral, starting from the center of the tart (photo 9).
Decorate top of the tart with fresh raspberries and broken chocolate triangles (photo 10). Transfer the tart on a serving platter.
Expert tips
- Use fresh or frozen raspberries to make the puree. As for fresh berries, you need about 14 oz (400 g) raspberries.
- Make the raspberry puree in advance and store in the fridge for up to one week.
- Make the tart crust and raspberry chocolate ganache one day in advance and assemble the tart the next day.
More romantic dessert recipes you’ll love
- No-Bake Raspberry Oreo Cheesecake Recipe
- Easy Blackberry Heart-Shaped Friands
- Strawberry And Rose Eton Mess
- Browse all the Valentine’s Day Recipes
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Indulge in another romantic dessert – Raspberry Chocolate ganache tart. Covered with a beautiful, rich and chocolately spiral, this tart is extraordinary. It looks stunning with raspberries and chocolate triangles on top.
Ingredients
For the tart crust:
- 3.5 oz (100 g) butter, softened
- 1/2 cup (50 g) almond flour *
- 1/3 cup + 7 tsp (60 g) powdered (icing) sugar
- 1 egg yolk
- 1 pinch of salt
- 1 cup + 3 tbsp (150 g) all purpose flour
For the raspberry-chocolate ganache:
- 6.5 oz (185 g) raspberry puree
- 7 oz (200 g) dark chocolate
- 1.6 oz (45 g) butter, softened
For the decoration:
- 1.7 oz (50 g) dark chocolate
- 3.5 oz (100 g) fresh raspberries
Instructions
- To make the tart crust, place butter in the bowl of stand mixer * and beat until homogeneous. Add all the ingredients in order and continue to mix. Add all purpose flour as the last ingredient and mix just to combine. Wrap the pastry dough in a plastic film * and refrigerate for 30 minutes.
- Using a rolling pin *, roll out the pastry between two sheets of parchment paper * about 5 mm think. Cut a 8 inch/ 20 cm diameter disk by pressing a buttered stainless steel tart ring * (cake ring *). Remove excess dough and refrigerate for an hour before baking.
- Preheat oven to 335 F/170 C. Bake for about 15 to 20 minutes. Remove the ring in the middle of baking time to brown edges of the tart. Let it cool down.
- To make the raspberry chocolate ganache, place fresh raspberries in a fine mesh strainer over a large bowl. Force the juice from the berries by pressing raspberries with the back of a spoon to get puree. Chop dark chocolate into small pieces or process chocolate in a food processor * for a few minutes.
- Heat raspberry puree without boiling. Pour a third of the heated puree over chopped chocolate and mix from the center by expanding the movement, little by little. Repeat the process twice with the remaining puree. When the mixture is at about 104 F/40 C (still warm by touch), stir in the softened butter. Emulsify the ganache with a hand whisk * for a few seconds to make it homogeneous, cover it with a plastic film * on contact and refrigerate for about one hour.
- To make the dark chocolate triangles, melt dark chocolate in a bain-marie (water bath), pour it on a plastic sheet * and spread with a spatula. Cover chocolate with the second sheet of plastic film * and even with hands, removing air bubbles. Turn it over, place on a baking sheet and cover with another, but smaller baking sheet. Refrigerate.
- To assemble the tart, place the raspberry chocolate ganache in a pastry bag * with Ateco plain pastry tip 806 * and push a spiral, starting from the center of the tart. Decorate top of the tart with fresh raspberries and broken chocolate triangles. Transfer the tart on a serving platter.
Notes
- Use fresh or frozen raspberries to make the puree. As for fresh berries, you need about 14 oz (400 g) raspberries.
- Make the raspberry puree in advance and store in the fridge for up to one week.
- Make the tart crust and raspberry chocolate ganache one day in advance and assemble the tart the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 569
- Sugar: 31 g
- Sodium: 186 mg
- Fat: 33.8 g
- Saturated Fat: 19.1 g
- Carbohydrates: 60.7 g
- Fiber: 8.1 g
- Protein: 8.5 g
- Cholesterol: 91 mg
Keywords: raspberry chocolate tart, raspberry chocolate ganache tart, raspberry chocolate dessert, raspberry chocolate ganache
The recipe was adapted from https://youtu.be/TIAqmIeRF6Y and http://cuisinjacqueline.canalblog.com/. It was originally published in August, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.
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