Chocolate Raspberry Tart

Indulge in the decadent combination of rich chocolate and tart raspberries with this delightful Chocolate Raspberry Tart. The buttery cocoa crust provides the perfect base for the luscious chocolate ganache and fresh raspberries, resulting in a dessert thats both elegant and irresistible.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 tablespoon cold water
• 1 1/2 cups fresh raspberries
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions:

In a food processor, combine flour, cocoa powder, sugar, and salt

Pulse to mix

Add cold cubed butter and pulse until mixture resembles coarse crumbs

Add egg yolk and cold water

Pulse until dough comes together

Transfer dough to a lightly floured surface

Form into a disk, wrap in plastic wrap, and chill for 30 minutes

Preheat oven to 375F 190C

Roll out chilled dough on a floured surface to fit a 9-inch tart pan

Press dough into the bottom and up the sides of the pan

Trim excess dough

Prick the bottom of the tart shell with a fork

Line with parchment paper and fill with pie weights or dried beans

Bake for 15 minutes

Remove pie weights and parchment paper

Bake for an additional 5-7 minutes until crust is set

Let cool

Arrange raspberries evenly over the cooled tart shell

In a small saucepan, heat heavy cream until it begins to simmer

Pour hot cream over chocolate chips in a heatproof bowl

Let sit for 2-3 minutes, then stir until smooth and creamy

Pour chocolate ganache over raspberries, spreading evenly

Chill tart in the refrigerator for at least 1 hour before serving

Slice and serve chilled

Enjoy