Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, ¼ cup sugar, and salt.1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon salt
- Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.1/2 cup cold unsalted butter
- In a small bowl, lightly beat the egg yolk with 2 tablespoons of ice water. Make a well in the center of the dry ingredients and pour in the egg mixture.1 large egg yolk, 2-3 tablespoons ice water
- Gently mix with a fork or your hands until the dough just begins to come together. If the dough seems too dry, add another tablespoon of ice water, one teaspoon at a time, until it forms a shaggy mass. Be careful not to overmix, as this can result in a tough crust.
- Turn the dough out onto a lightly floured surface and gently press it together to form a flat disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛-inch thick. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan, trimming any excess dough from the edges. You can use the excess dough to patch any tears. Prick the bottom of the tart shell all over with a fork.
- Line the tart shell with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
- Remove the parchment paper and weights. If the crust has puffed up significantly, gently press it down with the back of a spoon. Continue to bake for another 10–12 minutes, or until the crust is lightly golden brown. Let the crust cool completely in the tart pan on a wire rack.
- Place the finely chopped bittersweet chocolate in a heatproof bowl.8 ounces bittersweet chocolate
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.1 cup heavy cream
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes, allowing the heat to melt the chocolate.
- Gently whisk the mixture starting from the center and working your way outwards until the ganache is smooth, glossy, and completely emulsified.
- Whisk in the softened butter and vanilla extract until fully incorporated and the ganache is smooth and luxurious.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Pour the warm chocolate ganache into the cooled tart crust. Gently tilt the pan to ensure the ganache is evenly distributed.
- In a medium bowl, gently toss the fresh raspberries with 1 tablespoon of sugar and 1 teaspoon of lemon juice, if desired.2 cups fresh raspberries, 1 tablespoon granulated sugar, 1 teaspoon fresh lemon juice
- Carefully arrange the prepared raspberries over the chocolate ganache.
- Refrigerate the tart for at least 2–3 hours, or until the chocolate ganache is set and firm.
- Before serving, garnish with fresh mint sprigs, a dusting of cocoa powder, or a few chocolate shavings.fresh mint sprigs, cocoa powder or chocolate shavings
Notes
This tart is best served chilled. If the ganache has firmed up too much from refrigeration, allow it to sit at room temperature for 15-20 minutes before serving.