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Raspberry Chocolate Truffle Tart Recipe
Ash Tyrrell

Raspberry Chocolate Truffle Tart Recipe

I have to admit, making this Raspberry Chocolate Truffle Tart was one of the most indulgent baking adventures I’ve had. From the moment I melted the chocolate to the first bite of that rich, creamy ganache paired with tart raspberries, I was hooked.
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Prep Time 30 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • Tart crust:
  • 1 ½ cups 180 g all-purpose flour – Use fresh flour for a tender, crisp crust
  • ¼ cup 30 g cocoa powder – Unsweetened cocoa gives depth and chocolatey flavor
  • ⅓ cup 65 g granulated sugar – Adds sweetness without overpowering the chocolate
  • ½ cup 115 g unsalted butter, cold and cubed – Cold butter ensures a flaky, melt-in-your-mouth crust
  • 1 large egg yolk – Helps bind the crust together smoothly
  • 1-2 tbsp cold water – Only add enough to bring the dough together
  • Chocolate truffle filling:
  • 8 oz 225 g dark chocolate, finely chopped – Use 70% cocoa for rich flavor
  • ¾ cup 180 ml heavy cream – Fresh cream makes the ganache silky
  • 2 tbsp unsalted butter – Adds shine and smooth texture to the truffle filling
  • 1 tsp vanilla extract – Enhances the chocolate flavor subtly
  • Raspberry topping:
  • 1 cup 120 g fresh raspberries – Fresh berries give bright color and tartness
  • 2 tbsp raspberry jam – For extra fruity sweetness and gloss

Method
 

  1. I start by combining flour, cocoa, and sugar in a bowl. Then, I cut in cold butter until the mixture looks like coarse crumbs. Adding the egg yolk and a touch of water brings the dough together without overworking it.
  2. I press the dough evenly into the tart pan, prick the bottom with a fork, and bake at 350°F (175°C) for about 12-15 minutes. This ensures a crisp shell that won’t get soggy when the ganache is added.
  3. I gently heat cream in a small saucepan until just simmering, then pour it over chopped chocolate. I stir until smooth and glossy, then fold in butter and vanilla. Pouring this into the cooled tart shell is always the most satisfying part.
  4. I place the tart in the fridge for 2-3 hours, allowing the ganache to set completely. This step is crucial for a firm, sliceable tart.
  5. Before serving, I spread a thin layer of raspberry jam on top and arrange fresh raspberries decoratively. It adds brightness, flavor, and a beautiful visual contrast with the dark chocolate.

Notes

  • I always chill the tart shell slightly before adding the ganache to prevent it from melting.
  • For extra shine, I gently warm the ganache after chilling and smooth it with a spatula.
  • I use fresh raspberries instead of frozen—they maintain their shape and flavor better.
  • I sometimes add a tiny pinch of espresso powder to the ganache to intensify the chocolate flavor.
  • I make sure to finely chop chocolate for a smoother ganache texture without lumps.