Dark Chocolate & Raspberry Tart
A dark chocolate ganache tart topped with fresh raspberries, ready in under an hour of active time. Includes a Ruby Port pairing guide.
Ingredients
- 1 pre-baked 9-inch tart shell store-bought or homemade
- 8 oz bittersweet chocolate 60–70%, chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter softened
- 1 cup fresh raspberries
- 1 tbsp raspberry jam warmed (for glaze, optional)
Instructions
- Heat the cream until just simmering, then pour over the chopped chocolate. Let sit 2 minutes, then whisk until smooth.
- Whisk in the butter until fully incorporated and glossy.
- Pour the ganache into the pre-baked tart shell and smooth the top.
- Chill at least 2 hours, until set.
- Arrange raspberries over the top just before serving; brush with warmed jam for shine, if using.
Notes
Notes and Variations
- Swap raspberries for fresh cherries or blackberries for a similar effect with a different fruit note.
- A pinch of flaky sea salt over the ganache before chilling adds contrast for anyone who likes a savoury edge on dessert.
- The tart can be made a full day ahead; add the raspberries just before serving so they stay fresh.
Wine Pairing
This tart was built alongside Ruby Port, and the pairing works because both wine and dessert sit on the same side of the flavor wheel. Ruby’s blackberry and cassis meet the tart’s bittersweet chocolate directly, while the raspberries keep the whole pairing from turning heavy. For the full pairing guide, including serving temperature and what to pour if Port is not on hand, see this week’s full pairing post. Tried this recipe?Let us know how it was!