🍫 Chocolate Raspberry Cream Tart

⏱️ Time & Yield

• Prep Time: 30 minutes
• Bake Time: 20 minutes
• Chill Time: 2–3 hours
• Servings: 6–8 slices

🧾 Ingredients

🥧 Tart Crust (Shortcrust)

• 200g all-purpose flour
• 100g cold butter (cubed)
• 50g powdered sugar
• 1 egg yolk
• 1–2 tbsp cold water
• Pinch of salt

🥛 Cream Filling

• 200ml heavy cream
• 100g mascarpone (or cream cheese)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

🍓 Raspberry Layer

• 150g fresh raspberries
• 2 tbsp raspberry jam (optional, for extra flavor)

🍫 Chocolate Ganache

• 150g dark chocolate
• 120ml heavy cream

👨‍🍳 Instructions

1. Make the Tart Crust

• Mix flour, sugar, and salt
• Add cold butter → rub into crumbs
• Add egg yolk + cold water → form dough

👉 Do not overmix

• Wrap and chill for 30 minutes

2. Bake the Crust

• Roll out dough and press into tart pan
• Prick base with a fork
• Bake at 180°C (350°F) for 15–20 mins
• Until golden

Cool completely.

3. Prepare the Cream Layer

• Beat heavy cream until soft peaks
• In another bowl, mix mascarpone + sugar + vanilla
• Fold whipped cream into mascarpone

👉 Texture: smooth, light, slightly thick

4. Assemble Raspberry Layer

• Spread cream evenly inside tart shell
• Press fresh raspberries gently into cream

👉 Add jam layer if you want stronger berry flavor

5. Make Chocolate Ganache

• Heat cream until hot (not boiling)
• Pour over chopped chocolate
• Let sit 1 minute → stir until smooth

👉 Glossy, silky texture

6. Finish the Tart

• Pour ganache over raspberry layer
• Spread evenly
• Chill in fridge 2–3 hours until set

7. Decorate & Serve

• Dust with cocoa powder or powdered sugar
• Add fresh raspberries on top
• Slice clean with a warm knife

🍽️ Texture & Flavor Profile

• Crisp buttery crust
• Light creamy filling
• Juicy tart raspberries
• Rich smooth chocolate top

👉 Balance: sweet + tangy + rich = perfect combo

💡 Pro Tips

❄️ Chill between layers

• Helps clean structure (no mixing layers)

🍫 Use good chocolate

• At least 60–70% cocoa → better flavor

🔪 Clean slices

• Heat knife → wipe between cuts

🧠 Layer control

• Don’t overload raspberries → keeps tart stable

❌ Common Mistakes

• Runny ganache → wrong ratio
• Soggy crust → not fully baked
• Cream too soft → underwhipped

🔥 Variations

• White chocolate version 🤍
• Add almond layer under cream 🌰
• Use strawberries instead 🍓
• Add orange zest → nâng level flavor 🍊

🍴 Serving

• Best served chilled
• Keeps well in fridge 2 days