Description
A glossy, dark-chocolate ganache in a crisp tart shell topped with fresh raspberries, perfect for special occasions.
Ingredients
Scale
- 1 (9-inch) prebaked tart shell (store-bought or homemade)
- 8 ounces (226 g) dark chocolate (60–70% cocoa), chopped
- 1 cup (240 ml) heavy cream
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (about 250 g) fresh raspberries, rinsed and patted dry
- Optional: whipped cream or crème fraîche, for serving
Instructions
- Preheat and prepare the tart shell.
- In a small saucepan, warm the heavy cream until hot and steaming but not boiling.
- Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over. Let sit for 1–2 minutes.
- Add sugar and vanilla extract, then stir gently until smooth and glossy.
- Pour the chocolate ganache into the cooled tart shell and spread evenly.
- Refrigerate for at least 2 hours to set.
- Once set, arrange the fresh raspberries decoratively on top. Slice and serve chilled with optional whipped cream.
Notes
Use good-quality dark chocolate for the best taste. Avoid overheating the cream to prevent graininess in the ganache.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 21g
- Sodium: 160mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 35mg