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Perfect Chocolate Raspberry Tart Recipe Easy Homemade with Gold Leaf Elegance

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A rich and elegant chocolate tart with fresh raspberries and a delicate gold leaf topping, combining silky ganache and a buttery tart shell for a crowd-pleasing dessert.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ¼ cup (30g) unsweetened cocoa powder
  • ½ cup (115g) unsalted butter, cold and cubed
  • ⅓ cup (40g) powdered sugar
  • 1 large egg yolk (room temperature)
  • 2 tablespoons cold water
  • 8 oz (225g) bittersweet chocolate, chopped
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 ½ cups fresh raspberries
  • Edible gold leaf sheets (optional)

Instructions

  1. Make the Tart Shell Dough (15 minutes): In a food processor, pulse the flour, cocoa powder, and powdered sugar together. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs—about 8-10 short pulses. Add the egg yolk and cold water, then pulse just until the dough starts to come together. Avoid overmixing! If you don’t have a processor, cut the butter into the dry ingredients with a pastry cutter.
  2. Chill the Dough (30 minutes): Turn the dough out onto plastic wrap, form it into a flat disk, wrap tightly, and chill in the fridge for at least 30 minutes.
  3. Prepare the Tart Shell (10 minutes): Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch (3mm) thickness. Carefully transfer it to your tart pan, pressing it into the edges and trimming any excess. Prick the bottom with a fork to prevent bubbling.
  4. Blind Bake the Shell (20 minutes): Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, bake another 5 minutes until the crust looks set but not overly browned. Let it cool completely on a wire rack.
  5. Prepare the Ganache Filling (10 minutes): Chop the bittersweet chocolate finely and place in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat just until it starts to simmer—don’t let it boil. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir gently until smooth. Stir in butter, vanilla extract, and a pinch of salt until silky and glossy.
  6. Fill the Tart (5 minutes): Pour the ganache into the cooled tart shell, smoothing the top with a spatula. Let it set at room temperature for about 30 minutes or refrigerate for 1 hour until firm but not too hard.
  7. Add the Topping (5 minutes): Arrange fresh raspberries artfully on top of the ganache. Carefully place small pieces of edible gold leaf over the raspberries and tart edges for that signature elegance.
  8. Serve and Enjoy: Bring the tart to room temperature before slicing for the best flavor and texture. Use a sharp knife wiped between slices to keep clean edges.

Notes

Keep ingredients cold to ensure a flaky crust. Avoid overmixing dough to prevent toughness. Use pie weights or dried beans for blind baking to avoid puffing. Chop chocolate finely for smooth ganache. Handle gold leaf gently as it is fragile. Let ganache set fully before slicing for clean cuts. For dairy-free, substitute heavy cream with coconut milk and butter with vegan butter. Gluten-free flour can replace all-purpose flour if needed.

Nutrition

Keywords: chocolate tart, raspberry tart, chocolate raspberry tart, homemade tart, gold leaf dessert, easy chocolate dessert, elegant dessert, potluck dessert

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