Why Make This Recipe
The Chocolate Strawberry Raspberry Ganache Tart is more than just a dessert; it’s a celebration of flavors and textures that delights the senses. Imagine a buttery crust that crumbles just right, rich chocolate ganache that melts in your mouth, and the fresh burst of strawberries and raspberries on top. This tart is perfect for special occasions, gatherings, or simply when you want to treat yourself. It’s not only delicious but also beautiful, making it a showstopper at any dessert table.
How to Make Chocolate Strawberry Raspberry Ganache Tart
Creating this delectable tart involves a few steps, but don’t worry; they are straightforward and manageable. Follow along, and you’ll have a stunning dessert that tastes as good as it looks.
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup powdered sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
- 8 oz dark chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 cup heavy cream (for raspberry whipped cream)
- 2 tablespoons powdered sugar (for raspberry whipped cream)
- 3 tablespoons raspberry purée
- 1⁄2 teaspoon vanilla extract
- Fresh strawberries, halved (for garnish)
- Fresh raspberries (for garnish)
- Optional cocoa powder dusting
Directions
Preheat the oven to 350°F (175°C): Get your oven ready by setting it to 350°F. This temperature is perfect for creating a golden crust.
Mix the dry ingredients: In a large bowl, combine 1 1⁄2 cups of all-purpose flour, 1⁄2 cup of powdered sugar, and 1⁄2 teaspoon of salt. Stir these ingredients until they are well mixed.
Cut in the cold butter: Add 1⁄2 cup of cold, cubed unsalted butter to the bowl. Use a pastry cutter or your fingers to cut the butter into the flour mixture. You want to break the butter into small pieces until the mixture looks crumbly.
Add the egg yolk and cold water: In a separate small bowl, whisk 1 large egg yolk. Add this to your crumbly mixture. Now, mix in 1–2 tablespoons of cold water, one tablespoon at a time, until the dough just comes together. You do not want the dough to be too wet, so add just enough water to hold it together.
Press the dough into the tart pan: Take your dough and press it evenly into the bottom and up the sides of a tart pan. Make sure to get it nice and even. Once ready, place the tart pan in the refrigerator for about 20 minutes. Chilling helps the crust keep its shape.
Bake until golden: After 20 minutes, put your tart crust in the oven and bake it for about 18–20 minutes. You want it to be golden brown. Once done, remove it from the oven and let it cool completely.
Make the ganache: While your crust cools, prepare the chocolate ganache. In a small saucepan, heat 1 cup of heavy cream over medium heat until it just starts to simmer. Carefully pour the hot cream over 8 oz of finely chopped dark chocolate in a bowl. Let it sit for 2 minutes, allowing the chocolate to soften.
Stir until smooth: After 2 minutes, stir the mixture gently until it becomes smooth and glossy. For an extra silky texture, add 1 tablespoon of unsalted butter and mix until combined.
Pour ganache into the crust: Pour the ganache into your cooled tart crust. Spread it out evenly with a spatula. Now, place the tart in the refrigerator for about 1–2 hours to set.
Make raspberry cream: For the raspberry whipped cream, take another cup of heavy cream and whip it in a mixing bowl until soft peaks form. Gradually add 2 tablespoons of powdered sugar, then mix in 3 tablespoons of raspberry purée and 1⁄2 teaspoon of vanilla extract. Continue beating until you reach stiff peaks.
Pipe decorations and garnish: Once your ganache has set, use a piping bag to pipe decorative swirls of raspberry whipped cream over the ganache. Garnish with fresh halved strawberries and whole raspberries. For an additional touch, you can dust the tart with cocoa powder.
How to Serve Chocolate Strawberry Raspberry Ganache Tart
The Chocolate Strawberry Raspberry Ganache Tart is best served chilled. Cut it into even slices using a sharp knife for clean cuts. You can present it on a beautiful plate for a stunning dessert display. Pair it with additional whipped cream or a scoop of vanilla ice cream for an extra treat. This tart can also be enjoyed with coffee or a light dessert wine, making it perfect for an afternoon gathering or a dinner party.
How to Store Chocolate Strawberry Raspberry Ganache Tart
If you have any leftovers, store them properly to enjoy later. You should refrigerate the tart tightly covered, either in a container or wrapped in plastic wrap. It will last in the fridge for 3-4 days. If you find that the crust becomes soft, you can place individual slices in the freezer. They can be frozen for up to a month. Just make sure to wrap them tightly to prevent freezer burn, and thaw them in the fridge when you are ready to indulge again.
Tips to Make Chocolate Strawberry Raspberry Ganache Tart
Use high-quality chocolate: The quality of chocolate can greatly affect the flavor of your ganache. Choose a good dark chocolate that you enjoy eating on its own.
Don’t overwork the dough: When making the tart crust, try not to overwork the dough, as this can make the crust tough. Mix until just combined.
Chill for the best results: Allowing the ganache to chill for 1–2 hours will help it set properly, making it easier to slice and serve.
Experiment with flavors: You can add a splash of your favorite liqueur, such as raspberry or orange liqueur, to your ganache for added flavor.
Variation
While this recipe features strawberries and raspberries, feel free to switch up the fruits based on your preference. You can try using other berries like blueberries or blackberries. You might also explore mixing in flavors like mint or orange zest in the ganache for added complexity.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate if you prefer a sweeter flavor, but keep in mind that the texture and richness of the ganache will change.Can I make the tart ahead of time?
Absolutely! You can prepare the tart crust and ganache a day ahead. Just store them separately and assemble before serving.What can I use if I don’t have raspberry purée?
You can substitute raspberry purée with strawberry purée or even use store-bought fruit syrups as an alternative. Just ensure it’s a fruit flavor that complements chocolate nicely.How can I prevent my crust from shrinking?
To prevent shrinking, be sure to chill the crust in the refrigerator before baking and avoid overworking the dough during mixing.Is there a gluten-free option for the crust?
Yes, you can replace all-purpose flour with a gluten-free flour blend. Just make sure the blend is suitable for baking to keep the texture right.
This Chocolate Strawberry Raspberry Ganache Tart is a must-try for any dessert lover. With a little patience and care, you can create a stunning and delicious treat that will impress your friends and family. Enjoy every bite!
Print
Chocolate Strawberry Raspberry Ganache Tart
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and delightful tart featuring a buttery crust, chocolate ganache, and fresh strawberries and raspberries.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
- 8 oz dark chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 cup heavy cream (for raspberry whipped cream)
- 2 tablespoons powdered sugar (for raspberry whipped cream)
- 3 tablespoons raspberry purée
- 1/2 teaspoon vanilla extract
- Fresh strawberries, halved (for garnish)
- Fresh raspberries (for garnish)
- Optional cocoa powder dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients in a large bowl: flour, powdered sugar, and salt.
- Cut in the cold butter until the mixture looks crumbly.
- Add the egg yolk and mix in cold water until the dough comes together.
- Press the dough into the tart pan and chill for 20 minutes.
- Bake the crust for about 18–20 minutes until golden brown.
- Make the ganache by heating the heavy cream and pouring it over chopped chocolate; let it sit for 2 minutes.
- Stir the ganache until smooth and glossy, adding butter for texture.
- Pour the ganache into the cooled crust and refrigerate for 1–2 hours to set.
- Make the raspberry whipped cream by whipping heavy cream and adding powered sugar, raspberry purée, and vanilla extract.
- Pipe swirls of raspberry cream over the ganache and garnish with strawberries and raspberries.
Notes
Use high-quality chocolate for the best flavor. The tart is best served chilled.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 170mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: tart, chocolate dessert, strawberry raspberry tart, ganache tart, special occasions